Roasted Cauliflower

Roasted Cauliflower

43 reviews, 4.7 star(s). 98% would make again

Ready in 45 minutes

This puts a whole new spin on cauliflower.

"Pretty impressive. I would buy a few heads of cauliflower if you're feeding a lot of people because one isn't enough. I went with the lemon, rosemary, and capers. It was very good and I am surprised how well the cauliflower held up in the oven. Definitely need to make way more next time. One head yields like 3 small servings."


1 head Fresh cauliflower
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper
1/4 cup Lemon juice
2 tablespoons Fresh rosemary; - minced
1/4 cup Capers

Original recipe makes 8



Roasting is an ideal way to prepare cauliflower. It's simple and quick, requiring little attention and cooking in about 30 minutes. And the high, dry heat of the oven yields golden-brown, crisp-tender florets with an accent on the sweet, nutty essence of this vegetable - not its sulfurous, cabbagy traits. Roasted cauliflower seasoned with a little salt and pepper, makes a great vegetable side dish as is. But tossed with just a few basic ingredients, a simple dish becomes exceptional.

To roast cauliflower, cut a small head into florets that are about the same size and toss with 2 tablespoons olive oil, salt and pepper; spread on a rimmed baking sheet. Roast in a 400 degree oven on the lowest rack, turning every 10 minutes, until golden brown and crisp-tender, 25 to 35 minutes.

After roasting, toss with any of the following combinations:

Fresh lemon juice, minced fresh rosemary, and chopped capers

Orange zest, minced fresh parsley, and sun-dried tomatoes (oil packed, drained, and chopped)

Pitted, chopped kalamata olives, dried red chili flakes, and bitter greens, such as endive, radicchio, or arugula

Mustard vinaigrette (Dijon mustard, white wine vinegar, and extra-virgin olive oil) and minced fresh thyme.

Crumbled blue cheese and caraway seeds

Minced shallots, minced fresh tarragon, and grated lemon zest.

Serves 8

Adapted from recipe by: La Verl Daily, Fiesta Culinary School March 14, 2002

Based on the Lemon-rosemary-capers variation

Each (3/4 cup) serving contains an estimated:

Cals: 52, FatCals: 32, TotFat: 4g

SatFat: 0g, PolyFat: 1g, MonoFat: 3g

Chol: 0mg, Na: 298mg, K: 243mg

TotCarbs: 5g, Fiber: 2g, Sugars: 2g

NetCarbs: 3g, Protein: 2g


This went well with baked fish and a kaffir lime aioli.

Verified by stevemur
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Recipe Links

Nick's Kaffir Lime Aioli

I recommend pairing it with this recipe

stevemur stevemur

Link in another recipe. What would you serve with this?

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marinamm 1y ago

I was amazed at how wonderful it turned out. I'm not a good cook, so dishes that are both quick and healthy don't happen often! I used yellow cauliflower for fun, too.
Glosoli 1y ago

Looks really simple! I'm so trying this :)
claireatkinson 2y ago

Very nice, perfect way, also eat it as a lunch at room temperature. I tried the cappers and lemon. Definitely a keeper!!!
Jo1313 2y ago

I could take or leave this recipe. I don't think that it was bad, but I also didn't think that it was anything special. Might make it again, not sure.
scootersweb 2y ago

Roasted veggies are one of my favorite things, and this just topped the list! Lemon and rosemary are a lovely addition to the already yummy roasted cauliflower on its own.
allisonottley 2y ago

cmv013 2y ago

Tried the sun-dried tomatoes option and it was fantastic!
dollierv 2y ago

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