Try Something New: Roasted Cauliflower

Roast until the edges start to turn golden.

I like cauliflower… as long as it’s raw. Try as I might, I’ve just never been a fan of it when it’s cooked. Of course, it recently dawned on me that my objection to it might just be the fact that I’d always been served cauliflower that was overcooked. It was time to find out if I could make a palatable cauliflower.


  • 1 head cauliflower
  • Olive oil
  • Kosher salt
  • Freshly ground pepper
  • Cumin
  • Lemon juice


Preheat your oven to 400 degrees.

Wash the cauliflower and separate into bite-sized florets. Send them for a whirl in your salad spinner to dry them thoroughly.

Add the cauliflower to a gallon-sized zipper top bag. Pour in approximately 1 Tbsp olive oil. Toss to coat. Add more as needed.

Add 1/2 tsp salt, 1/2 tsp pepper and cumin to taste (I used about 1/4 tsp).

Pour cauliflower into a baking dish and roast for 15-20 minutes. Your cooking time will vary depending on how crisp or soft you prefer your cauliflower; 15 minutes seemed a little bit too crunchy.

Remove the baking dish from the oven and immediately squeeze the lemon juice over the cauliflower. Serve immediately.


Both adults liked it. The Tiny Kitchen Assistant claimed to be unimpressed, but he ate three florets without complaining, gagging or griping.

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