roasted cauliflower, delicious and easy to make

I love cauliflower. Apparently, so do a lot of other people at this particular culinary moment. Like kale before it, it’s hot. Unlike Brussels sprouts after it, it’s versatile. A batch of roasted cauliflower keeps for several days, and in that time you can throw it into pretty much anything—a bowl, pasta, on a pizza, etc. And, as with all roasted vegetables, it’s easy, easy, easy.

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This cauliflower is hanging out with its roasting buddies. (And in case you want a different vegetable from this pic, here’s the recipe for Roasted Kale Chips.)

cauliflower waits to become roasted cauliflower

You can sub cauliflower for a huge mass of things. Paleo and ketogenic diets use it as a potato swap, though I will warn you that it won’t ever be as creamy as mashed potatoes. It makes an ok pizza crust as long as you don’t try to pretend it’s the real thing. I see it standing in for meat; cauliflower steaks pop up all over the place. That particular iteration strikes me as a little too trendy. I’m not a huge fan of the “let’s pretend this is something it isn’t” phenomenon when it comes to food. Just use the florets as nature intended, naturally bite-sized, without all this silly knife and fork biz.

As will all Roasted Vegetables, the process is ridiculously easy. Start by heating the oven to 400º. While it heats, cut the florets of the main cauliflower stem; many will be the right size, but some will be unweildy to stab and put in your mouth. Keep that in mind as you halve any giant florets. Put them in a bowl with some oil—you can use melted coconut, olive, or grapeseed—salt to taste, and the spice mix of your choice. I really like the Harissa blend from Whole Foods, but use whatever you want. cauliflower prior to roasting

Toss the florets well, lay them out on a baking sheet covered with parchment. Roast, then check after 20 minutes. Stir, then roast another 10-15 minutes. I like the florets beginning to brown, soft but still possessing some texture. The roasting brings out a wonderful sweetness.

I’m fond of having these on hand to add to whatever I’m eating that day. I’m equally fond of just noshing on them. Enjoy with a complete lack of guilt, because on the health front, cauliflower—with properties that fight cancer and inflammation and a load of vitamins and minerals—rocks.

roasted cauliflower after cooking

Roasted Cauliflower: The Recipe

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Roasted Cauliflower
Get more cancer and inflammation-fighting cauliflower into your diet with this easy and delicious roasted variation.
roasted cauliflower, delicious and easy to make
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Prep Time 5 minutes
Cook Time 35 minutes
Servings
cup
Ingredients
  • 2-3 tsp oil (melted coconut, olive, grapeseed, etc.)
  • 1/2 head cauliflower broken into bite-sized florets
  • 1 tsp salt
  • 1 tbsp seasoning mix (harissa, Mexican spice, etc.)
Prep Time 5 minutes
Cook Time 35 minutes
Servings
cup
Ingredients
  • 2-3 tsp oil (melted coconut, olive, grapeseed, etc.)
  • 1/2 head cauliflower broken into bite-sized florets
  • 1 tsp salt
  • 1 tbsp seasoning mix (harissa, Mexican spice, etc.)
roasted cauliflower, delicious and easy to make
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400º. Cut or break cauliflower florets off main cauliflower stem, cutting florets in half if they are bigger than bite size. Pour oil in large bowl. Add florets, then salt and seasoning. Toss to thoroughly coat.
  2. Spread cauliflower on parchment-lined baking sheet and roast 20 minutes. Check, stirring so that pieces get evenly golden. Roast an additional 15-20 minutes as needed.
  3. Serve warm immediately as a side, or store for later use to add to other dishes as desired. Keeps 3-4 days.
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