Simply Roasted Cauliflower

All vegetables taste better roasted. They become sweet and caramelized, with a bit of charred flavor, just like you get from grilling. The most difficult step is washing and chopping, then you can just throw them in the oven and let the magic happen.

Cauliflower is so versatile, you can add many different spices to vary the recipe, depending on what you have a taste for. Are you serving it alongside Chicken Parmesan? Then add some oregano, basil and a touch of garlic powder.

Maybe you’re looking to spice it up with chili powder, cumin and cayenne pepper?

Do you want a rich, slightly decadent side dish? Drizzle on a bit of melted garlic butter.

And if plain cauliflower doesn’t do it for you, add other vegetables like onions, peppers, broccoli or mushrooms. You just want to choose those that take the same amount of time to cook. (For example, you wouldn’t add chopped asparagus, because that cooks much more quickly.)

So here are the steps for the most basic version. First, chop the cauliflower into bite-size florets and place them on a baking pan covered with parchment paper.

Next, drizzle on avocado oil, salt and pepper, and mix thoroughly. I used pink Himalayan salt.

Place the pan into the oven at 425 degrees. It’s important to stir the cauliflower halfway through cooking (or at about 15 minutes), so it doesn’t get burned. Then put it back in for another 10 minutes, and it’s ready! Slightly browned in spots, but tender and delicious.

Simply Roasted Cauliflower

Servings:  4

  • 1 large head of cauliflower
  • 2 tablespoons avocado oil (or olive oil)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


Preheat the oven to 425 degrees.  Place a piece of parchment paper on a large sheet pan. 

Slice the cauliflower in half, then in quarters.  Slice diagonally at the base of each quarter to remove the tough core and leaves and discard.  Then chop the cauliflower into small florets, and place them on the sheet pan.

Drizzle with oil, salt and pepper and toss to distribute evenly.

Roast for 15 minutes, then stir to prevent too much browning on one side.  Continue roasting for another 10 minutes.

Variations:  There are so many things you can do with cauliflower!  You can add different spices, such as rosemary, oregano or basil, or make it spicy with curry powder, cumin or cayenne.

Add large pieces of raw onion to the cauliflower before roasting, which become sweet and caramelized.  Or toss in any other vegetables, such as bell peppers or mushrooms.

For an even richer treat, melt a bit of butter with minced fresh garlic and drizzle it over the roasted cauliflower as it comes out of the oven.  Then sprinkle on minced parsley or chives.

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