Roasted Sliced Cauliflower with Chedder and Lemon Peel | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Roasted Sliced Cauliflower with Chedder and Lemon Peel

Roasted Sliced Cauliflower with Chedder and Lemon Zest

I have wanted to share this light dish with you soon after those big Festive meals, however things get in way so this is a little late.

This recipe is inspired by Radically Simple in which I was attracted to an elegant looking dish with cauliflower slices cut in the shape of a tree. True, it is simple to prepare. Simply cut the cauliflower, then assemble it with the other two ingredients, and pop it into the oven, a comforting starter or side will be ready in 15-20 minutes.

But I have to tell you that a head of cauliflower may probably produce 2 or 3 trees because some branches (florets) will fall apart.

Roasted Sliced Cauliflower with Chedder and Lemon Zest

For the larger florets that fell apart, I still roasted them with those ‘trees’, and the result turned out that they were juicy too. For smaller ones, I reserved them for making a soup, but I believe you may add them in stir-fries like this and this.

By the way, I managed to get two intact ‘trees’ from half of my cauliflower. What a luck!

And yes, I wish this to bring you a lucky, healthy 2014 too!

Roasted Sliced Cauliflower with Chedder and Lemon Zest

  • Ingredients
  • 1/2 head of cauliflower
  • 1 tbsp of oil (I used coconut oil) plus some extra for greasing the dish or pan
  • 1/4 tsp salt
  • 1 tbsp grated or chopped cheddar cheese
  • 1 tbsp julienned organic lemon peel, yellow rind only (white pith trimmed)
  • 1-2 servings

Roasted Sliced Cauliflower with Chedder and Lemon Zest


Preheat oven to 200 degree C. Trim and discard the outer leaves and toughest part of the core (if any) from the cauliflower. Wash well and drain dry.

Cut into 1/2 cm slices. I started slicing the half head of cauliflower from the flat side through the stem end.
The first two slices from the halved cauliflower was almost intact resembling the shape of a tree. Then, some florets fell apart from the remaining slices. Yet, I had used all of those that are thick enough for roasting.

Lightly a grease a oven-proof dish or pan. I used a cast iron pan because it helped brown the bottom of the cauliflower slices too. Arrange slices on pan, drizzle them with coconut oil and sprinkle with salt, cheese and lemon rind (peel of organic lemon should be more flavorful than ordinary ones). Roast for about 15-20 minutes or until cauliflower is lightly browned and tender.

Serve hot.

Roasted Sliced Cauliflower with Chedder and Lemon Zest


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  2. tigerfish

    I usually season them with spices (e.g. turmeric, coriander, chili) then roast in the oven. So good! Can even make cauliflower “steak” by roasting the whole slice of “tree” 🙂

    I like the balance of salty cheese and tangy zesty lemon in your dish.

  3. Angie@Angie's Recipes

    I love those roasted cauliflower steaks…simple things can be so beautiful and delicious.

  4. Monica

    I am seeing delicious cauliflower everywhere these couple of weeks and I’m so glad this vegetable is getting some limelight. I just roasted one tonight! I wouldn’t have thought to add cheese but I can totally see how a little would add a ton of flavor. Especially since people are making “cheese” sauce out of cauliflower, it all makes sense. Your “trees” look great and I’d gladly eat all the stalks for you.

  5. Juliana

    Thanks for this simple and tasty recipe, somehow I tend not to but cauliflower because never know what to do with it…I simply love the idea of adding cheese and the lemon…
    Hope you are having a wonderful week my dear 😀