Roast cauliflower with lemon, garlic and crunchy crumbs

Name: Roast cauliflower with lemon, garlic and crunchy crumbs
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 large cauliflower, cut into medium florets; 4 tbsp olive oil; 4 garlic cloves, thinly sliced; 0.5 tsp chilli flakes; 40g dried breadcrumbs; 1 lemon, zest and juice of

Charred, tender cauliflower with sizzling garlic, chilli, lemon and crisp golden breadcrumbs.

Time35 min
LevelEasy
Costabout £0.63 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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1large cauliflowercut into medium florets
4 tbspolive oil
4garlic clovesthinly sliced
½ tspchilli flakes
40 gdried breadcrumbs
1lemonzest and juice of

Method

1
Heat the oven to 220°C (200°C fan). Toss the cauliflower with 2 tbsp of the oil and a good pinch of salt on a large tray, spreading it out so it roasts instead of steams.
2
Roast for 25 minutes, turning once, until the edges are charred and the stalks are tender.
25 min
3
Meanwhile, warm 1 tbsp oil in a small pan. Fry the breadcrumbs with a pinch of salt for 3 minutes until golden and crisp. Tip onto a plate.
3 min
4
Add the last spoon of oil, garlic and chilli to the pan and cook for 1 minute until fragrant but not brown.
1 min
5
Toss the hot cauliflower with the garlic oil, lemon zest and juice, then scatter over the crumbs. Serve straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.