Roasted Cauliflower


Unfortunately, everyone here in this house besides me are not huge fans of vegetables. I find it frustrating when I labor over dinner preparation, only to pack up a huge dish of leftover cooked vegetables which I will be the only one having to finish it sometime later. And then there’s the guilt of the family not eating enough vegetables as we all know the health benefits of vegetables.

And then I discovered this: roasted cauliflower.

Finally, a veggie dish that everyone like around here! Even H (the husband, as I will refer to in this blog from here on out) snacks on the leftover after dinner! It’s a miracle. His mama would be so proud of him, as she still constantly “remind” him to eat more vegetables along with a list of other “reminders” like drink more water.

When cauliflower is roasted, it caramelizes a little on the outside making it taste really good- slightly crisp on the outside, while soft on the inside. Believe me, you will never go back to sautĂ© them. It’s another one of those easy stick-in-the-oven dish. I set the timer, break up a sibling quarrel or two between E and S, then come back to it.



Roasted Cauliflower

Serves 4



1 head of cauliflower

3 cloves of garlic, minced

cold pressed extra virgin olive oil





1. Preheat oven to 425 degrees. Line baking sheet with foil.

2. Wash and dry the cauliflower head with paper towel. (Tip: The dryer you dry the cauliflower, the more “crisp” your dish will be. Sometimes I will wash and dry earlier in the day, let it sit on the counter, then get to it a few hours later. By then, it will be completely dry.)

3. Cut up the cauliflower into 1.5 to 2 inch pieces. (Tip: After slicing off the big florets from the main stem, it’s easier to use the tip of the knife and cut into the bottom part of the stem while carefully splitting the floret into two smaller pieces with the other hand. There will be less “crumbs” or broken pieces of the florets this way.)

4. In a large mixing bowl, toss the cut-up cauliflower florets with a drizzle of olive oil so that every piece will be coated with some oil. Then add the minced garlic, salt, pepper and toss to coat evenly.

5. Spread the cauliflower evenly in one layer onto the lined baking sheet. Bake for 30 minutes. At about halfway through baking time (15 minutes), carefully remove from oven and flip the cauliflower florets using a spatula onto the other side so that both sides will caramelize evenly.

  1. We do this too. You can do the same cooking method with broccoli and brussel sprouts as well, so sometimes we’ll wash/dress/roast a mix of the 3 veggies at the same time in the oven for a little flavor variety.

  2. It looks delicious and I will definitely try to roast more veggies. My stir fry veggies do get old and boring…Thanks for the great idea!

  3. Meredith said:

    Thanks for the idea, I usually just steam them in the microwave, this is a nice alternative!

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