Festive & Flavorful: A Lighter Side Dish for Your Thanksgiving Table

Looking for a last-minute Thanksgiving side? Whether you're hosting or bringing a dish to share, this roasted cauliflower with lemon and toasted pecans offers a flavorful, budget-friendly option. With golden roasted florets, a hint of garlic, caramelized lemon and a crunchy pecan finish, it’s a lighter option that still feels festive for the table.  

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Ingredients:

• 1 medium head cauliflower (2½ pounds), cut into 1-inch florets
• 1½ tablespoons extra-virgin olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper
• ¼ teaspoon salt
• 1 small lemon, scrubbed and halved
• ¼ cup chopped toasted pecans
• 1 tablespoon chopped fresh flat-leaf parsley (optional garnish)
• Also optional: Parmesan cheese, a pinch of ground nutmet of smoked paprika for a warm holiday twist. 

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway, until golden and tender.
4. Add lemon halves cut-side down to the baking sheet for the last 10 minutes of roasting to caramelize them.
5. Remove cauliflower from oven. Squeeze roasted lemon over the top, sprinkle with toasted pecans, and optional Parmesan, nutmeg or paprika.
6. Garnish with parsley and optional toppings and serve warm. 

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