This vegan roasted cauliflower is flavoured with garlic, lemon and then oven baked until crispy. It is so easy to make and will be ready in just 45 minutes.
Preheat the oven to 210C/ 410F, line a sheet pan with parchment paper and use a sharp knife to cut the whole head of cauliflower into medium-sized florets, then wash them and drain well.
2 heads cauliflower
In a large bowl, mix all the olive oil, salt, black pepper, chilli flakes, lemon juice, minced garlic cloves and the fresh basil leaves.
½ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon chilli flakes, 4 cloves garlic, 4 tablespoon extra virgin olive oil, juice of a half lemon
Toss the cauliflower in the bowl, mix well all the ingredients using your hands.
Place cauliflower florets in a single layer in the baking tray and then bake in the preheated oven for 40-45 minutes.
When the cauliflower turns to a golden brown, it is ready to serve. Get the cauliflower out of the oven and sprinkle with some dried basil and serve!
Fresh basil leaves or dry
Notes
To make this dish extra crispy, make sure to arrange the florets in a single layer and make sure to leave enough space between the florets to not get mushy.
Don't overbake, or the cauliflower will come out dry.
You can also roast frozen cauliflower. However, you will have to bake for additional 10-15 minutes.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days.