Roasted Cauliflower

roasted cauliflower

I can eat this like it’s popcorn.

If you’re not a raw cauliflower fan, I understand.  Raw “cruciferous” vegetables, as they’re called, can be a little off-putting.  (For you, and those around you, if you get my drift.)

But just like with onions, roasting or caramelizing them changes some of their chemical properties, producing a wonderfully rich, almost sweet flavor.

But enough from “Bill Nye the Science Guy.”

Are you trying to get more vitamin C and fiber into your day?  This is a good option.  Preparing it is fast and easy, and makes a great substitute for a higher carb side dish.  It’s versatile too –  like a perfect pair of black pants, you can “dress it up, or dress it down.”

Today, we’re roasting it.  In a later post, we’ll mash it like potatoes – yet another way to trick your family!

Roasted Cauliflower
  • 1 head cauliflower, cut into florets
  • 2 Tbs olive oil
  • 1 tsp Kosher salt
  • 1 tsp black pepper
  • ¼ cup freshly grated Parmesan cheese
  • Optional: 1 tsp cayenne pepper or cumin
  1. Preheat oven to 400.
  2. Rinse and drain florets. Place in large Ziploc bag with paper towel and shake to dry. Remove paper towel. Add olive oil, salt, pepper (and cayenne or cumin if using) and shake well to distribute oil and seasonings evenly.
  3. Spread cauliflower in single layer on large baking sheet. Roast for 15 minutes, then sprinkle with Parmesan and toss. Return to oven for 10 minutes or longer, until starting to brown and caramelize.

What’s your favorite way to make cauliflower?


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15 Responses to Roasted Cauliflower

  1. Kay April 16, 2013 at 3:08 pm #

    I have made this recipe and concur with Morgan that it is absolutely yummy…I add shallots wedges with the cauliflower when baking. And when available, top with sprinkled pomegranate seeds right before serving.

    • Morgan April 16, 2013 at 6:44 pm #

      Oooooh, I love the pomegranate seed idea! Thank you!

  2. Chuck May 23, 2013 at 5:15 pm #

    I’ve TRIED to like Cauliflower… really I’ve tried. So far to no avail but that used to be true of Broccoli too so theirs hope. :)

    • Morgan Wood May 25, 2013 at 11:59 am #

      Chuck – let me know when you’ve tried it roasted!

  3. laurie barrera June 2, 2013 at 8:00 pm #

    thank you for this recipe – i used it for a base to roast a cauliflower head that needed cooking up. i used dried rosemary from my 2012 garden and sea salt. i only had pecorino cheese (what a pity) and voila! delish!

  4. joybee83 July 26, 2013 at 1:35 pm #

    I love roasted cauliflower especially with Parmesan. I found you on YumGoggle. I have to say your picture is great. I’ve been trying to photograph roasted cauliflower and it’s hard to get it to look nice.

    • Morgan Wood July 26, 2013 at 1:39 pm #

      Thank you! I JUST discovered YumGoggle yesterday – so glad I did. And thanks for the note about the photo. Cauliflower is a tricky one, but sometimes the most basic shots turn out to be the best…! I’m heading over to see “whatsfordinner” on your end!

  5. Morgan Wood July 26, 2013 at 1:38 pm #

    Hi Laurie! Oh your addition of Rosemary sounds wonderful…

  6. Pat February 12, 2014 at 10:44 pm #

    Forget the parmesan, (I can’t eat cheese) and use smoked paprika. I absolutely love it that way.

    • Morgan Wood February 13, 2014 at 9:53 am #

      Oooooh, sounds yummy! I like cumin too. Thanks Pat!

  7. Chuck April 17, 2014 at 10:28 am #

    I’m sorry but I don’t think ANYTHING can be done to cauliflower to make it good…


    • Morgan Wood April 22, 2014 at 12:34 pm #

      Well, swing here on your next cross-country tour, and I’ll prove you wrong!

  8. Teena July 25, 2018 at 9:43 pm #

    I made this tonight. After popping it in the oven, I realized it was not coming up to temperature (400 degrees), so luckily I was grilling and just chunked them on the grill after my chicken was almost finished cooking. They got a bit more charred than I had intended, but the family loved them anyway. I really liked the char and flavor the grill gave them. I must admit I put some of the marinade I was using on the chicken in with the marinade for the cauliflower. Not much. And I also used cayenne pepper and cumin (just a sprinkle). Delicious. Son (14yr old) thought I should have put on more cayenne.

    • Morgan Wood July 26, 2018 at 2:59 pm #

      I love the idea of grilling AND the fact that you put the marinade and spices on them. I would just eat this like popcorn! Glad you like it Teena! And thanks so much for coming back to share!


  1. Analyze This: Roasted Cauliflower | Thrive - Live Well - February 12, 2014

    […] This was Raisin & Fig’s most popular recipe for 2013: Roasted Cauliflower.  Roasting helps make the texture and flavour of cauliflower more delicate and this recipe is very simple and easy.  One quarter of this recipe contain 77% the RDA of vitamin C and it is fairly nutrient-dense considering one portion is just 150 calories.  This would make a good side dish and if you’re looking to cut down the fat, then halve the amount of parmesan cheese and oil to spare 40 calories per serving.  Read the full nutrition information below and check out Raisin & Fig for this easy Roasted Cauliflower recipe. […]

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