Recipe Corner: Roasted Cauliflower, Lemon and Onions


By Christine Vartanian Datian



1 large head cauliflower, cut into florets or wedges (about 8 cups)

2 large lemons, thinly sliced

1 medium red onion, diced or sliced

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1/4 cup olive oil or grape seed oil or 5 tablespoons melted unsalted butter

4-5 garlic cloves, chopped

1 tablespoon grated lemon rind

1 tablespoon lemon juice

1 teaspoon kosher or sea salt

1/4 teaspoon each white or black pepper, paprika, and crushed red pepper flakes (to taste)

1/8 teaspoon ground nutmeg

1/2 cup fresh bread crumbs or Panko bread crumbs (optional)

Chopped fresh parsley and thyme leaves

Crumbled feta cheese, blue cheese or grated Parmesan cheese



Preheat oven to 400 degrees F.

Toss cauliflower, lemons and onions with the oil, garlic, lemon rind, lemon juice, and spices in a large bowl.

Place on a greased baking sheet lined with foil and roast until golden, about 25 to 28 minutes, tossing, or until tender when pierced with a knife. Add the bread crumbs, toss, drizzle with olive oil, and roast 3-5 minutes longer, if desired. Remove from oven.

Transfer to a bowl or platter, top with fresh chopped parsley and thyme, and sprinkle with cheese. Serve with Italian vinaigrette dressing or yogurt on the side.

Serves 4-6.


*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at




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