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Appetizers and Sides

Roasted Garlic Cauliflower

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Sharing my Roasted Cauliflower recipe with you today! It is simple to prepare and makes the perfect side dish to any meal.
Roasted Cauliflower

This Roasted Cauliflower is about to change the way you feel about cauliflower!

If you are not a cauliflower fan I am about to turn you into one.  There’s something magical that happens when this beautiful white vegetable gets roasted.  The golden brown color brings a flavor like no other.

There’s the most charming little vegetarian restaurant down the street from my house called Zinc Cafe.  They serve a roasted cauliflower my mom and I go nuts for.  Perfectly roasted and full of flavor.  I finally decided I am going to make it at home so I could enjoy it anytime.

Wait until you try it, you won’t be able to stop munching….and it’s a cruciferous vegetable so the more the merrier 🙂

How To Make Roasted Cauliflower

Roasted Cauliflower

You start with a nice large head of cauliflower.  Cut the florets off of the head like so.

Roasted Cauliflower

Drizzle lightly with olive oil.

Roasted Cauliflower

Careful not to over-do-it with the olive oil.  Just a light drizzle does the trick.

Roasted Cauliflower

Season with kosher salt.

Roasted Cauliflower

A touch of garlic salt and some freshly ground black pepper.  Roast in the oven….

Roasted Cauliflower

….until you get a little something fabulous like this.  Can’t.Stop.Eating.

Roasted Cauliflower


Roasted Garlic Cauliflower
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Side Dish
Cuisine: American
Keyword: cauliflower, roasted cauliflower, side dish, vegetable
Servings: 8
Author: Jenny
  • 1 head cauliflower about 2 1/2 pounds
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  1. Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper.
  2. Cut florets off of cauliflower head. Slice each head in half lengthwise. Place onto prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic salt. With large spoon, toss to coat.
  3. Bake for 20 minutes. Remove from oven and with spoon, stir and flip florets.  Change oven's heat to broil and cook for an additional 10 minutes or until golden brown.

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59 Responses | Comments RSS

  1. 51

    […] See full instructions on : […]

  2. 52
    Robin says:

    Great recipe! My daughter is a “new” vegetarian so I am trying lots of new recipes. I saw this today and didn’t have time to go to the store so I made it with a bag of frozen. It turned out great! I know it will be even more amazing next time with fresh 🙂

  3. 53
    Patty says:

    love your recipe! I used lemon infused olive oil, kosher salt, may I suggest a little sprinkle of sugar, because it helps the browning process (caramelization). I used Ancho chile pepper instead of basic black pepper and lemon juice as you suggested. Topped with a little Parmesan before putting under the broiler.

  4. 54
    Jacob says:

    I found this site that has great resources and information about pregnancy and childbirth,, I hope it can help you get education about this great part of your life.

  5. 55
    Antonio says:

    I’m going to give this a shot!

    Thank you

  6. 56
    Lorraine says:

    This was super easy and delicious. My kid loves it. It’s a fun new way to eat cauliflower !!!

  7. 57
    Lorraine says:

    I love this recipie. It was super easy and delicious . My kid loved it. A fun new way to eat cauliflower !

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!