A delightful twist on roasted cauliflower, enhanced with aromatic herbs and a hint of citrus.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Cut the cauliflower into small florets and slice the zucchini and red onion into bite-sized pieces.
Uniformly sized pieces cook more evenly.
Place the vegetables in a large mixing bowl and add minced garlic, olive oil, black pepper, thyme leaves, and salt. Toss to coat evenly.
Use your hands to ensure every piece is well coated.
Spread the seasoned vegetables onto a roasting pan in a single layer.
Avoid overcrowding to allow proper roasting.
Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
Check for doneness by piercing the vegetables with a fork.
Remove from the oven and squeeze fresh lemon juice over the roasted vegetables before serving.
Adding lemon juice enhances the flavors and adds a refreshing touch.
Serve warm as a side dish or enjoy as a main course with your favorite protein.
Garnish with additional fresh thyme for a beautiful presentation.
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