Roasted Cauliflower

I never thought my picky eater would ever eat cauliflower, but after hearing so many members rave about roasted cauliflower, I tried it and was amazed that she loved it!


1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

1/4  cup extra-virgin olive oil

2 teaspoons kosher salt

pepper to taste


  1. Preheat the oven to 450° F.
  2. Toss the cauliflower with the olive oil, salt, and pepper. Place on baking sheet and roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.


NOTE: You can also add other ingredients to the cauliflower. Parmesan cheese and/or lemon is popular; sprinkle on cauliflower when it has finished roasting. Garlic is another choice; toss cauliflower with 5 cloves garlic before roasting. You can experiment with other herbs and spices to see what your child might like. For us, plain worked best.

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