Roasted Cauliflower with Ginger and Mint

Serve with our Spice-Rubbed Lamb Chops.

  • Servings: 4
Roasted Cauliflower with Ginger and Mint

Photography: Beatriz da Costa

Source: Martha Stewart Living, November 2005


  • 1 head (about 2 pounds) cauliflower, cut into small florets
  • 2 cloves garlic, minced
  • 1 tablespoon peeled fresh ginger, minced
  • 1/2 teaspoon coarse salt
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper
  • 2 tablespoons fresh mint, coarsely chopped
  • 1 tablespoon fresh lime juice


  1. Preheat oven to 375 degrees. Toss cauliflower, garlic, ginger, salt, and oil on a rimmed baking sheet; season with pepper. Roast cauliflower until browned and tender, about 30 minutes. Toss with mint and lime juice. Serve immediately, or refrigerate, airtight, up to 3 days.


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