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Lemon-Maple Cauliflower

Lemon-Maple Cauliflower
Lemon-Maple CauliflowerNathan Congleton / TODAY

Chef notes

This roasted cauliflower really packs a punch with a sweet maple drizzle and tangy lemon zest, just like a glass of tangy lemonade! Tell picky veggie eaters the name of this dish and they're sure to take a bite. This recipe can be easily doubled to serve more people.


  • 12 ounces cauliflower florets, not frozen
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 teaspoon pure maple syrup
  • Zest of 1 lemon


Preheat the oven to 400°F.

Spread cauliflower in one layer on a large rimmed baking sheet and drizzle with oil. Season with salt and pepper. Roast for 30 minutes, stirring once with a spatula or large spoon to even out the browning. Remove from oven, drizzle with maple syrup, and return to oven to roast for about 10 minutes, or until nicely browned and fork-tender. Remove from oven, toss with lemon zest, and season to taste.