Oven Roasted Cauliflower with Lemon & Dates

This easy to make oven roasted cauliflower is jam packed with flavor and works as a great side dish all year long. The cauliflower becomes caramelized, then tossed in an herb mixture with fresh parsley, crunchy macadamia nuts and sweet chopped dates.

I am completely obsessed with this side dish because it takes a simple roasted vegetable and makes it feel elevated. Tossing the roasted cauliflower in the fresh herb mixture really amps up the flavor and turns it into some special. You know, the kind of dish that people keep talking about for days, weeks and months after they eat it? The best.

Ingredients for roasted cauliflower

• Cauliflower – one large head broken up into florets
• Olive oil – you can also use avocado oil
• Kosher salt – my favorite brand is Redmond Salt
• Garlic powder – always a staple in my kitchen
• Pepper – fresh cracked is best
• Lemon – we use both the zest and the juice
• Dates – pitted and chopped
• Macadamia nuts – I like to use roasted and salted
• Flat leaf parsley – I prefer flat leaf to curly but either will work

How to make Oven Roasted Cauliflower

Like most of my recipes, it’s a really simple process…

Preparation: Preheat oven to 450 degrees. (If your oven runs very hot, try 425 degrees). Line a baking sheet with parchment.

Cook the cauliflower: Add the cauliflower to the baking sheet and toss with olive oil, salt, pepper and garlic powder. Spread into a single layer and roast for 25-35 minutes until the cauliflower is golden brown. 

Prepare the topping. To a large bowl add the olive oil, lemon zest, lemon juice, chopped dates, macadamia nuts and chopped parsley. Mix until well combined. 

Combine: When the cauliflower is done cooking, add it to the bowl with the date mixture and toss the hot cauliflower until it’s well coated. This is delicious served hot, cold or room temperature. 

Recipe tips!

The recipe call for roasting the cauliflower at 450 degrees. Remember that every oven is different! Some ovens at 450 will burn food to a crisp while others can easily handle the heat. If you know your oven runs hot, try roasting at 400 or 425 degrees.

Buy pitted dates so it’s one less thing for you to do! My favorite type of dates are Medjool. They’re larger, darker and have a slight caramel flavor.

You are going to absolutely love the flavors in this dish and it’s a great way to mix up a simple weeknight veggie to make it feel a little extra.

What to serve it with

I love how versatile this dish is. Try serving it alongside my Slow Cooker Brisket or my Grand Marnier Chicken! It’s a surefire way to impress your family and friends.

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