Roasted Cauliflower

Roasted Cauliflower
This is a repeat dinner side dish on our weekly menu, one of my favorites! Again, a dish that doesn’t take too long to prepare. I’ve been looking for different ways to cook veggies other than steaming them…that gets boring after a while! I’ve found that roasting is a technique my taste buds enjoy.

Roasted Cauliflower





  • one head cauliflower
  • one head garlic
  • 2 Tbs EVOO
  • 3 Tbs pine nuts
  • salt
  • pepper
  • 1/4 parsley


  1. Preheat oven to 475 degrees.
  2. Chop cauliflower into florets. Peel skins from garlic cloves, and chop into small pieces.
  3. Add cauliflower and garlic to mixing bowl, preferably with a lid. Add 1.5 Tbs EVOO, generous amounts of salt and pepper. Mix thoroughly.
  4. Place cauliflower on a metal baking sheet, roast for 20 minutes. Stir half way through.
  5. While cauliflower is roasting, toast pine nuts on a skillet over medium heat. Watch carefully, because they burn easily! Set aside once toasted.
  6. Once cauliflower is finished, add back to mixing bowl, along with remaining EVOO, parsley, and pine nuts. Mix.
  7. Serve.

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