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Lemon, Garlic, and Rosemary Sheet Pan Cauliflower and Potatoes

Try this simple sheet pan cauliflower and potatoes recipe the next time you need a simple and delicious plant-based meal! Great as a side dish too for non-plant-based friends and family!

Prep Time 10 minutes
Cook Time 30 minutes


  • 1 head Cauliflower (cut into steaks and smaller florets)
  • 1 Lemon
  • 2 tbsp Fresh rosemary leaves (plus a few full sprigs for an artful effect)
  • 1/2 tsp Garlic powder (or 2-3 fresh cloves, minced)
  • 1 tbsp Lemon juice
  • 1/8 cup Olive oil
  • Salt and pepper (to taste)
  • 4 Potatoes (sliced into large coins)


  1. Preheat the oven to 400 degrees. Slice the potatoes into coins and the cauliflower into two steaks, breaking the remaining cauliflower up into florets. Arrange the Cauliflower steaks and potato coins on a parchment-lined baking sheet. Add some of the cauliflower florets to roast as well, or just set the aside to use for another purpose.

  2. Slice the lemon and throw it in a large bowl. Add all remaining ingredients to the large bowl and stir it well.

  3. Pour the contents of the bowl over the cauliflower and the potatoes on the sheet pan. Arrange the lemons and the rosemary sprigs so they look pretty. :) It will seem as though there isn't nearly enough liquid to cover everything, but it's plenty. The flavouring components of this recipe are very intense and you'll end up with some very tart potatoes if you add any extra lemon juice. Using less liquid also allows everything to brown more easily.

  4. Bake in the oven for 30-35 minutes, turning the potatoes and cauliflower halfway through. Serve with a salad, green vegetable, and your favorite dinner rolls.