• 1 medium head cauliflower, cut into 1 1/2-inch florets
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons diced Calabrian chiles (found in Italian specialty markets)
  • Fresh flat-leaf parsley, roughly chopped, for garnish
  • Lemon zest, for garnish


  • Preheat the oven to 500 degrees F.
  • In a large mixing bowl, toss the cauliflower florets with the olive oil and some salt and pepper.
  • Place the cauliflower in a large roasting pan (a baking sheet works, too).
  • Place the pan in the oven and roast until the florets are lightly charred and cooked through, 15 to 20 minutes.
  • Check on the cauliflower occasionally to ensure an even roast.
  • Remove from the oven, place on a serving plate and toss with the lemon juice and chiles.
  • Garnish with lemon zest and parsley.
  • Serve immediately.
  • This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
  • The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.