Roasted Cauliflower

June 16, 2015

By Anna Varriano

I try to avoid starchy side dishes such as rice and potatoes. An easy, delicious and nutritious alternative to both is cauliflower. In this recipe, I’ll be showing you how to make roasted cauliflower as a substitute for roasted potatoes. It’s super-easy, delicious, and packs a greater nutritional punch compared to roasted potatoes. I hope you’ll give it a try! This recipe takes about 30 minutes in prepping and cooking time and will make approximately 4 -6 side servings (depending on what else you’re serving). By the way, if you haven’t tried my Rice-free Cauliflower Fried Rice recipe, you can find it here!  Enjoy!

What You’ll Need:

ingredients WEB

  • One head of cauliflower
  • 2 TBSP of butter
  • 2 TBSP of coconut oil
  • 1/2 teaspoon unrefined sea salt or crystal salt
  • Turmeric or curry powder (or both!), and fresh parsley or cilantro (or both!) – all optional, but delicious … and make for a more colourful dish! You can use any spices or herbs you would enjoy
  • A baking sheet and parchment paper


Cauliflower oil salt for WEB

  • Preheat oven to 350F
  • Put the butter, coconut oil, and salt in a small container that can go in the oven, and then put the container in the oven so the butter and coconut oil melt
  • In the meantime, break the cauliflower up in to florettes and put them in a large mixing bowl. Try to make the florettes about the same size so they all cook evenly – you want largish bite-sizes…similar to what you would see when cauliflower is served up raw as part of a veggie dip platter. You may have to cut some of the florettes in half. Hopefully the photos I’ve posted will give you an idea.
  • Line the baking sheet with parchment paper
  • Once the butter/coconut oil/salt mixture has completely melted, drizzle it over the cauliflower florets in the mixing bowl and toss to coat well


cauliflower on baking sheet WEB

  • Spread the florettes out on the baking sheet so that they don’t touch (use a 2nd baking sheet if you have to) and put in the oven on the middle rack
  • Half-way through the cooking time, toss/turn the florettes. I usually use a big spatula and flip bunches of them over.
  • Roast for another 10 minutes or until the cauliflower is a nice golden-brown colour, then remove from oven. It should look something like this:

cauliflower roasted on sheet WEB



serve WEB


  • Serve as is or top with spices and chopped up fresh herbs as shown in the feature photo at the top of this page




Privacy Policy