Roasted Cauliflower Recipe

Roasted Cauliflower RecipeIt’s March and I’ve been starting to feel like Spring is just around the corner. Of course, those of us who live in Southern Ontario know better. It already snowed this week and it’s likely going to snow again once or twice before the month is over.

Roasted-Cauliflower-Recipe-2Still, it’s nice to think that maybe eventually it will get warmer and eventually we’ll get to see some nice, bright, fresh vegetables in our stores.

In the meantime, there are still some decent options for wintertime veggie eating. I’m trying to mix things up though, with the vegetables, so that we don’t get bored at this time of year. In fact, I’ve been taking advantage of the still slightly chilly weather to do a lot of vegetable roasting. 

There isn’t a veggie out there (ok.. maybe the cucumber) that wouldn’t benefit from roasting and the cauliflower is no exception. Other than dousing the whole thing in cheese sauce, roasted cauliflower is the only way the kiddos in this house will eat it. Needless to say, we eat a lot of roasted cauliflower. It’s crazy tasty, you can try it to!

Roasted Cauliflower
Makes 4 – 6 servings
2 heads of cauliflower, cut into florets

olive oil
rosemary (optional)
salt and pepper

Preheat your oven to 400 F. Place the cauliflower in a bowl and drizzle olive oil over the florets. Sprinkle in some salt and pepper (less than you would if you were salting a bowl of popcorn, but more than you would if you were say, salting a steak). If you’re interested, you could also sprinkle on some rosemary. In fact, there are many variations on this theme. Optional ingredients could also include, garlic, lemon juice, cayenne pepper, cumin, thyme. Toss the cauliflower to coat evenly with the oil and distribute the salt, pepper, and any spices. Add oil and/or seasoning if you find that you aren’t getting a nice thin coating over all of the vegetables.

Put the cauliflower in a roasting pan or casserole. Ideally, in as close to a single layer as you can. Move the pan to the oven, uncovered, for 25-30 minutes or until the tops are getting slightly browned. Remove from the oven and test with a fork for doneness. Serve immediately.

Note – we find that serving cauliflower in a kid-friendly bowl also tends to encourage the kiddos to eat it.

Ok.. other than cheese sauce, do you guys have any ideas for how you get your kids to eat their veggies?

14 thoughts on “Roasted Cauliflower Recipe”

  1. I have to grill all my vegetables, otherwise I just can't bring myself to eat them. My kids don't like them cooked so you can imagine who usually wins that battle…Dinner for one anybody, LOL!

  2. Hmm, interesting! My boys REFUSE to eat almost any vegetables when they are cooked, but they will gobble up raw broccoli, cauliflower, carrots and any other vegetable. Less work for me, but this looks so good I'll have to try it just for myself!

  3. Oh I like this. We eat cauliflower pretty often, but always steamed. I love the idea of switching it up a bit, and this sounds quite yummy. Thanks for another great recipe! – SASS

  4. Thanks for sharing. Like Deanna we usually cook it or have it raw. Though I dont make cauliflower alot as my kids think they are spicy. 🙂 But having them help make dips or making ants on a log I find they gobble up the veggies then.


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