Roasted Cauliflower

By Kevin • 30 or Less, All, Vegetarian • 30 Nov 2014

Roasted Cauliflower

There’s nothing new about cooking cauliflower this way and one can scarcely call it a recipe. Oddly, when I make this ridiculously good veggie for dinner guests, I find many have never had it before. This simple technique of cooking cauliflower is just too good (to the point you’ll find yourself making it for a snack) not to share, so here it is.

Time: 30 minutes

Serves: 2


1 large head cauliflower – cut into bite-size florets
2 tablespoons extra-virgin olive oil
Juice of half a lemon
1 teaspoon kosher salt


Preheat your oven at 450F.

Place the cauliflower in a bowl then, drizzle with the olive oil and lemon juice. Sprinkle with the salt. Toss the cauliflower to evenly coat it.

Spread the cauliflower on a baking sheet in a single layer and bake until it begins to blacken a little (approximately 20 minutes).

Remove from oven and serve immediately.

Get the PDF and nutrition info

2 Responses

  1. Jodi

    Made this tonight with roasted garlic and stirred into risotto with parsley and parmesan. Amazing. Thanks Kevin!

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