Crazy For Cauliflower

23 November 2016

I am feeling overzealous this week and decided to share another recipe with you in honor of Thanksgiving. Food and family is the best possible combo- I LOVE this holiday so much and I can’t control my excitement. I know I’m not in the minority here, but I also recognize that the stress of hosting Thanksgiving might take away some of the joy from this glorious day of feasting.

Fear not. If you have fallen into the trap of last minute planning, or you had a recipe go awry, I am about to lift your spirits with the simplest, hassle free, healthy, crowd pleasing and delicious vegetable side dish. Roasted cauliflower could not be easier to make and I cannot tell you how many people rave about this recipe. I wish I had a secret ingredient or fancy step in the roasting process that would make me feel like I deserve credit for this deliciosity. I will accept praise with a smile and thank you, but deep down I know that the cauliflower deserves all the credit for this masterpiece. With a little olive oil and spices, roasted cauliflower delivers on flavor all day, every day.

Let me give you more perspective. The last time I made this dish I roasted 5 heads of cauliflower for 15 people. Before we sat down to eat, the cauliflower had been devoured to the very last crumb (I come from a family of pickers….. excuse our manners please). I decided to up the ante the second time around and made 10 heads of cauliflower for a larger crowd. It was as if I made the most novel dish. “OMG this cauliflower is so good. You made this? Wow…” No exaggeration, I felt like a chef rock star and I was equally happy that I had pleased so many tummies.

Better news. You likely already have all the necessary ingredients for this recipe in your pantry, except for the cauliflower. Best news. Cauliflower is a type of cruciferous vegetable, full of glucosinolates, a group of sulfur containing compounds. These compounds have been shown to help support liver detoxification, benefit cancer prevention, and act as anti-inflammatory messengers in the body.  In addition, cauliflower is a great source of vitamins and minerals such as vitamin C, vitamin K, folate, several B vitamins, potassium and magnesium.

Load up your plates with this excellent nutrient-dense vegetable.

Note: This recipe is perfect for a last minute meal. If you have more time and want to jazz up your cauliflower concoction, I encourage you to lean in to that experimental urge. In the mood for Mediterranean? Make a paste of tomato, spices and Greek yogurt to coat the cauliflower before roasting in the oven. Middle Eastern flavors on your mind? When the cauliflower is still hot, drizzle on a mixture of hummus-tahini with minced parsley. The variations are endless.

Want more ideas? Email me at From my kitchen to yours, I happily share in the process of meal creations. Sending good food juju your way on this holiday! Bon Appetit!

Roasted Cauliflower

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20-30 minutes


1 head of cauliflower, cut into florets
2 tablespoons olive oil
1 ½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon ground black pepper


  1. 1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. 2. Combine spices in a small bowl, mixing well to combine. Set aside.
  3. 3. Cut the cauliflower into bite size pieces (florets). Place in a medium bowl. Pour oil over cauliflower. Wearing gloves, toss well to make sure all of the cauliflower is coated.
  4. 4. Add in the spice mixture. Continue tossing with your hands to evenly distribute.
  5. 5. Spread cauliflower on lined baking sheet.
  6. 6. Place in the oven for 20-30 minutes, rotating and tossing halfway. Roast cauliflower until tender, slightly browned and crispy.
  7. 7. Enjoy!