How to Roast Cauliflower



  • One head of cauliflower
  • If you don’t want to use oil, substitute water.
  • Use more or less sea salt to taste.
  • Curry powder 1 Tbsp (optional).

For Serving ( optional

  • Cilantro
  • Tahini
  • Lemon
  • Dried fruits (such as raisins, cranberries, or chopped dates).


  • The oven should be heated to 400 degrees F. Rinse the cauliflower and let it dry. Remove the core and stem with a knife, then peel off any green leaves that remain. You can reserve the leaves to roast if desired.
  • Cut the cauliflower into large florets and then into bite-sized florets. Add oil, salt, and other seasonings, such as curry powder, to the bowl. Mix well and massage the herbs in.
  • Spread evenly on a baking tray (lined with parchment paper or not) after transferring. Bake for 25-40 min, turning halfway to ensure even cooking, or until golden on the outside and tender inside. I like nicely browned cauliflower, so I cook it for a longer time.
  • Enjoy! Garnish with cilantro, tahini, or lemon. Cooled leftovers can be stored in the fridge for up to 4 days. Reheat in a pan over medium heat or in an oven at 350 degrees F (176 C).

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