Prepare the cauliflower by rinsing it off and then breaking off the florets into bite sized pieces. I have more tips for doing this above. Make sure that the cauliflower is dried off before using it in this recipe.
In a large bowl, toss the cauliflower in two teaspoon of olive oil. Then place the cauliflower on to the rimmed baking sheet. Make sure that the cauliflower in placed in a single layer and not touching one another if possible. You can sprinkle the cauliflower with seasonings if desired.
Roast the cauliflower for 18-20 minutes or until it turns golden and tender. About half way through, flip the florets to ensure that they roast evenly.
Meanwhile, prepare the Gremolata as described above.
When the cauliflower is done roasting, transfer it to a serving bowl and toss with the gremolata before serving.
This is a simple recipe that calls for roasting cauliflower on a sheet pan. The roasted cauliflower is then tossed in a homemade Gremolata sauce.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!