Roasted Cauliflower Recipe


Roasted Cauliflower Recipe

Roasting gives cauliflower a mild sweet flavor that makes it more appealing to everyone. Adding the garlic at the end prevents it from getting bitter when roasting. I use a Microplane grater on the garlic to avoid large pieces of garlic in the dressing. Use parchment paper to line the roasting pan to ease clean up. Freshly harvested cauliflower may need less cooking time than indicated.


1 large head of cauliflower, separated into florets
2 tablespoons of olive oil
Salt and freshly ground black pepper, to taste

Dressing mix:
2 cloves finely minced or grated garlic
1 tablespoon olive oil
2 tablespoons capers
1 tablespoon juice from the capers
2 tablespoons fined grated lemon zest
2 tablespoon lemon juice


Combine the cauliflower, 2 tablespoons of olive oil and salt and pepper in a covered bowl or in a plastic bag and shake to combine well. Place the cauliflower on a baking sheet and bake uncovered for fifteen to twenty minutes at 450 degrees, or until slightly browned and tender.

Combine the remaining ingredients and toss with the cauliflower immediately before serving. Serve warm.


Curried cauliflower – Omit capers and caper juice and add 2 teaspoons of curry powder to the dressing mix.

Cheesy cauliflower – Omit lemon zest and lemon juice and add ½ cup of grated Parmesan cheese. Return to the oven and broil for 3 to 5 minutes until cheese is nicely browned.

Dilled cauliflower – Add 2 teaspoons minced fresh dill to the dressing mix. Omit the capers and caper juice.

Roasted winter vegetables – Add broccoli florets and Brussels sprouts to the cauliflower and roast them together. Cut large Brussels sprouts in half or in quarters to allow them to cook in the same time as other vegetables.