Roasted Cauliflower

It took me 50 years to realize that I love cauliflower. In the past, it was a white hard veggie, that crumbled into bitter unpalatable flavors in my mouth. The only way I would eat it was covered in ranch dressing, which from a nutritional aspect, probably totally negated any benefit of eating a vegetable. I am now the roasted cauliflower queen. I probably eat 2 heads of cauliflower a month.   Mostly for dinner, but with leftovers sprinkled into breakfast and lunch on a regular basis.   It is easy to make, and roasting cauliflower gives it a nutty flavor that is in no way related to the raw veggie.

Roasted Cauliflower

Course Side
Cuisine Indian


  • 2-3 tbsp olive oil
  • 1 tbsp organic curry powder
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1/2 tsp fine sea salt
  • 1/8 organic red pepper flakes
  • 1 head cauliflower rinsed and cut into florets


  1. Preheat oven to 425°F.
  2. Toss olive oil with spices.
  3. Toss cauliflower with olive oil mixture.
  4. Spread out in large roasting pan (do not over load the pan).
  5. Roast in oven for 20-30 minutes.
  6. Serve as an appetizer or side dish.