Herb-Roasted Cauliflower with Lemon Zest

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cauliflower florets roasted until golden, tossed with fresh herbs and bright lemon zest for a simple yet flavorful side dish. This Mediterranean-inspired keto recipe, ready in about 32 minutes, pairs cauliflower, olive oil, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 4 Mediterranean cuisine 120 cal/serving

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Ingredients

1 large head (about 24 oz) cauliflower
2 tbsp olive oil
1 tbsp finely chopped fresh thyme
1 tsp lemon zest
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Cut cauliflower into uniform 1-inch florets, discarding tough stems.
Step 2: In a large bowl, toss cauliflower with 2 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper until evenly coated.
Step 3: Spread florets in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, flipping once halfway, until edges are golden and tender when pierced with a fork.
Step 4: Remove from oven and immediately toss with 1 tbsp fresh thyme and 1 tsp lemon zest. Return to oven for 2 minutes to infuse flavors without overcooking.