Roasted Cauliflower


Quick to the Table

Springer Huseby

Our household has been BUZZING these last couple weeks.  With family in town and the girls out of school for winter break, our regular routine has been knocked sideways.  Thank goodness for Friday’s CSA box delivery.  We were down to some very slim pickings here with no time for a proper trip to the market.

The box was full of the mid-winter regulars – oranges, kale & chard, a couple apples.  And tucked in there with them was the most beautiful head of cauliflower.  I hadn’t even put the rest of my goodies away before I had it completely deconstructed, coated in olive oil and in the oven for a good roasting.

It’s not secret that I am a BIG fan of roasting.  I will try roasting anything if given the chance.  But cauliflower holds a special place in my heart.  It takes to roasting so well and is incredibly versatile – you can really turn it into most anything.

Here are a few ideas on things you can do with your next batch of roasted cauliflower. You can always enjoy it as-is.  Roasted cauliflower, sauteed greens over brown rice with shaved Gruyere – yum.  Or try making a soup.  Maybe throw your cauliflower in a salad.  The options are endless.

Roasted Cauliflower & Arugula Salad
Roasted Cauliflower Gratin w/ Butternut Squash
Roasted Cauliflower Soup

Cauliflower’s Best Kept Secrets
For such a humble looking vegetable, cauliflower delivers quite a powerful nutritional punch – and its inherent health-enhancing qualities are starting to get noticed.  Cauliflower has become the darling of the cruciferous family in recent years, taking a leading role in several studies looking at the before-unknown health benefits of a cauliflower-containing diet.  It is rich in vitamins and minerals as well as valuable phytonutrients, making it a deliciously popular addition to our dinner table (or lunch box).

Antioxidant:  Very rarely does one think of cauliflower when thinking about Vitamin C.  But it’s in there.  Lots of it, actually.   There is also a hefty dose of manganese.  Both have proven to be powerful antioxidants, protecting the body’s cells from free radical damage and ultimately lowering the risk of several types of cancer.

Anti-inflammatory:  Full of Vitamin K, cauliflower acts as a natural anti-inflammatory.  Combined with Omega-3, the nutritional makeup of cauliflower has been proven to minimize chronic inflammation, improve cardiovascular health and prevent inflammation-related diseases such as arthritis and heart disease.

Digestive Aid:  In addition to all the valuable vitamins and minerals, cauliflower is also a wonderful source of dietary fiber.  It has been proven to support gastrointestinal health, aiding in the digestive process by getting rid of any unnecessary substances.

Enjoy, be healthy and eat life whole.


1 large head cauliflower (about 8 cups)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
sea salt & freshly ground pepper


  1. Preheat the oven to 425 degrees.
  2. Cut the cauliflower florets into bite-size pieces.
  3. Add to a large bowl and toss well with the olive oil & vinegar.
  4. Generously season with salt & pepper.
  5. Move the cauliflower to parchment-lined baking sheets (you will probably need two sheets to avoid overcrowding).
  6. Roast in the middle of the oven until the cauliflower starts to soften and brown, about 20 minutes.

Serves 4-6.

Kitchen Note:  I rarely take the time to carefully cut my cauliflower florets.  Instead, I tend to tear them apart, trying to keep them as close to even in size as possible.  I find it much easier to do, more enjoyable and I prefer the “rough” look to the straight edges that come with cutting.

Thanks for reading! My name is Springer Huseby and I am a certified holistic health & nutrition coach, natural food cook, wife, mom, dog owner, San Francisco transplant and fledgling food blogger (not always in that order).[more...]

Tell us what you think...


four + 8 =