Vegan Basil Roasted Cauliflower

Total time40 min

Prep time10 min

Cook time30 min

Golden, deeply caramelized cauliflower florets are the whole point here, roasted hot and fast on a preheated sheet pan until the undersides turn crisp and bronzed with charred edges. Sliced garlic mellows and crisps right alongside, while turmeric and ginger add warmth and a gorgeous amber tint to every piece. A finishing toss with lemon zest, fresh lemon juice, and torn basil brightens the whole dish, wilting the herb just enough to release its fragrance without losing its color. A scatter of flaky sea salt at the end gives it that restaurant-plate finish. It's simple, produce-driven cooking that comes together on one pan, and it's a naturally satisfying, plant-based side that fits beautifully into a vegan spread.

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Ingredients

4 servings

1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
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3 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice
½ cup fresh basil leaves, torn
flaky sea salt, to taste (optional)

Instructions

1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats.
2
In a large mixing bowl, toss the cauliflower florets with the olive oil, sliced garlic, salt, turmeric, and ginger until every piece is evenly coated.

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