basic roasted cauliflower

roasted cauliflower with fresh parsley

When I was growing up cauliflower wasn’t in the dinner rotation at my house. 

But years later, I discovered that roasting it along with potatoes and fresh parsley makes a delicious side dish.

Also, roasting it in small pieces, adding olives and fresh Romano cheese, and tossing it with pasta is definitely a good idea. 

Roasted cauliflower is actually quite versatile so I often go ahead and roast a batch without a plan for how I’m going to serve it; I know it’ll get eaten some way or another whether I mix it with other veggies as a side, or warm it up in a spicy South-Asian-inspired sauce and serve it with flat breads and cool yogurt. Here’s my basic method.

Roasted Cauliflower INGREDIENTS

  • 1 head of cauliflower, florets cut into 1½ -2” pieces 
  • 1 tbsp olive oil
  • Sea salt & fresh black pepper

Roasted Cauliflower METHOD

  • Preheat the oven to 425F
  • Toss the cauliflower with the olive oil, a couple pinches of salt and a couple grinds of fresh pepper; spread the pieces on a baking sheet and roast 15 minutes
  • Using a spatula, turn the cauliflower pieces and move them around on the sheet pan; cook an additional 10 minutes. Serve hot, room temperature, or cold


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