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CauliflowerCauliflower . . . people usually love it or hate it.  If you fall into the latter category, I encourage you to read on and keep an open mind.

Many people are not sure what to do with this vegetable.  Perhaps you grew up with cauliflower cooked in the microwave with Mrs. Dash and because of that won’t go near it. But believe it or not, this vegetable really can be cooked in a way in which you (and maybe even your children) will eat, and probably love.  At our house, many times this dish does not make it to the table as we have all “tasted” it too many times and it is gone before the meal even begins.

There are lots of different varieties of cauliflower; the recipe below uses the most common one, Italian (or White) Cauliflower.  This vegetable is low in fat, low in carbs and is a great source of dietary fiber, vitamin C and folate.

So here is my favorite cauliflower recipe (at least for now).  I think roasting is the perfect method for a vegetable like cauliflower.  The caramelization process adds a lot of flavor and complexity.  Because the florets are all different sizes, some get really dark and shriveled while some just soften and  turn golden brown.  The complexity and contrast is part of what makes roasting cauliflower so successful.  This cauliflower is great right out of the oven, but it is equally good room temperature or cold.  I have tossed it in a salad, and put it on a sandwich (think salami and pickled onions).  This makes it an easy vegetable to take along on a picnic or BBQ in the park.  I hope you’ll give it a try and leave a comment to tell me what you think.

Roasted Cauliflower with Cumin


1 head cauliflower, cut into 1/4″ to 1/2″ florettes

1/2 cup oil (any neutral oil will work)

1 Tbl cumin

2 tsp. kosher salt

1 whole lemon, juice only


1.  Toss all ingredients together and spread onto an unlined sheet pan.

2.  Roast in a 450 degree oven until cauliflower is well caramelized.  You may have to redistribute the cauliflower during roasting for even cooking.

3.  After removing from oven, squeeze fresh lemon juice over cauliflower.

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