I will try this because: 1. I'm trying to eat more vegetables, and 2. Hubby likes cauliflower.

I hope this way of making cauliflower takes away that 'odor' I smelled when my mother steamed it. I think I'm the only one that ever thought it smelled like something that shouldn't be mentioned on a food blog.

The last time I experimented with cauliflower, I breaded it and fried it. It was delicious! I think I'll try your roasted version next. Seems a bit healthier!

Hi Elise

I saw this recipe on your blog yesterday and went straight home to try it for dinner. Oh how delicious!! The slightly browned bits, the delicious combo of olive oil and garlic and of course a generous sprinkle of Parmesan. Heaven on a plate, and I don't know cauliflower in a cheese sauce got so popular when you can have this! Thanks for the inspiration.

I made this last night - had to cover it for 5 minutes after roasting for 25 to soften....otherwise Delicious!

Nice to see that others have found the joy of roasted califlower. My grandmother turned me on to this when I was a pup. I typically don't add the cheese, no reason, so when my friends try it for the first time they're typically surprised by the 'nutty' flavor this method creates.

I'm an ardent anti-veggie, to my dismay. I have a hard time finding vegetables that I like. But I've found that most vegetables are much better roasted. I even ate Brussels sprouts last month!

I'd like to try this, although usually I just toss the cauliflower in olive oil, salt and pepper.

Here's a recipe for cauliflower from the Sugarbush Inn where I worked about 25 years ago. Take one head of cauliflower trim and core into floretts and par boil them al/dente or longer if so inclined When done shock them in cold water and pat dry and chill. Next get yourself 3 median sized bowls. In one bowl beet two eggs, the next bowl place a half cup of milk, for the last bowl place about one cup of panko breadcrumbs and salt and pepper and half a cup of Parmesan cheese, mix to blend. Dip in flour then eggs then milk and deep fry at 350* until golden. Serve with cheese sauce.

I started cooking my cauliflower like this about two years ago and have never looked back. I can't eat it any other way! Steamed or boiled makes it too mushy for me and my family.

My method is largely what you have done, except with fresh, sliced garlic and no parm. Toss it on a baking sheet and roast away. I've also done it in a roasting pan on the stove top - takes two burners and some stirring, but YUM.

Welcome to the Roasted Cauliflower Club!

Before roasting a cauliflower, I find it helpful to first blanch it in boiling water for a few minutes, or to steam it. Doing so helps remove some of the vegetable's natural bitterness and also cook it just a bit. Cauliflower is a very hardy vegetable, and sometimes roasting alone will not cook it fully through. I roast my cauliflower whole, rubbing it with a generous amount of olive oil before putting it into the oven. After an hour or so, the cauliflower develops a wonderfully crispy, browned exterior that is just delicious!

This recipe was awful. The cauliflower was too hard....maybe should have been parboiled first. I love cauliflower, but this recipe turned me right off to it. I will never make this one again.

I was just looking for a cauliflower recipe and found this ... yum!! Thank you! I put some queso fresco on it a couple of minutes before I removed it from the oven, and it was fabulous.

I absolutely loved the recipe!!! Simple and healthy!

My version isn't roasted, but braised or steamed. It's a somewhat traditional southern Italian recipe. Saute a tsp of olive oil and a couple cloves of garlic until fragrant, add a tbsp or so of anchovy paste, and a pinch of red pepper flakes and blend together. Immediately put in some chicken broth and bring to a boil. Braised the cut cauliflower florets and minced stalk in the skillet and cover until done. When it is nearly done, add a handful of frozen green peas and possibly some cooked pasta .(orzo is very nice and easy, but orichette is traditional) Mix a tsp of corn starch with some broth and mix in well until thickened. Then top with some black pepper, Parmasean, toasted bread crumbs and minced parsley before serving. It's a knockout that's creamy and has a nice amount of heat underneath the main flavors.

This is so simple and good. As soon as I finished roasting, I tossed the cauliflower in a tupperware bowl, topped w/ the parm. and covered w/ lid. Let it sit for about five min. Steamy goodness! By the way I like veggies.

Although I'll eat cauliflower when others make it--I have not bought it voluntarily in 20 years--one of the few veggies that doesn't call out to me in the produce aisle. It was pre-cut at my produce store, so I bought it, searched for a recipe on the internet, found this one and made this last night--fantastic! I'll be eating it on a regular basis.

This recipe is simply divine!! The roasted garlic gives a nice touch and flavor to the cauliflower...this is so much more easier than stir-frying cauliflower which takes such a lot of time and effort!! cheese gives you protein and calcium as well!! loved it!!!

I was desperate to use a head of organic cauliflower that I had purchased and just hadn't gotten around to using. I searched all over the place for a good recipe and came upon this one. I tried it and really like it. I didn't use much olive oil (trying to keep it light) and just a little lemon juice. The florets came out browned on the edges and the taste was excellent. I did cook them a little longer than the recipe called for. I love cauliflower anyway so I was an easy sell but this is so simple and easy, it's a keeper.

I made this recipe and my sister who detests cauliflower loved it. Came out perfect tenderness and seemed almost like vege popcorn. For those who are having it come out hard make sure oven is completly preheated to 400 and baring that make sure your oven is also heating up to the right tempurature. 25 minutes was perfect for mine. Was slightly brown on the heads and al dente in the stems.

I loved this recipe. I just started weight watchers and was looking for something like this, I know I will fix this recipe a lot. We had it with catfish in crushed cornflakes, and cooked them in the oven at the same time. We had a fabulous meal.

I heartily endorse this method for preparing cauliflower. It has a rich nutty flavor and you can experiment by adding different herbs, peppers, etc. My basic recipe is to just toss the cauliflower with olive oil, sea salt and pepper, then roast at 400 degrees until lightly browned. But even if you over-roast it, it is still good. After cooking, I have tossed it with freshly grated parmesan or romano, and whatever fresh or dried herbs complement the main dish of the evening. But it is equally good "bare naked" with just salt and pepper. My 14-year-old son actually REQUESTED that I make cauliflower last week. Good stuff!

This recipe was EXCEPTIONAL and balanced perfectly with the overwhelming pepper of Steak au Poivre. I will be making this dish quite often, the lemon was quite refreshing and should blend well with many different flavors. Absolutely wonderful.

I made this tonight, Elise, but omitted the lemon and added fried pancetta to the mix. It was fabulous. Thanks for the inspiration!

Cauliflower breaded and fried is delicious, especially served with a cheese sauce. But a healthier way of making it is to spread the breaded cauliflower on a cookie sheet with an edge, spray it with olive oil and bake at 400F. until golden.

This recipe was so easy, my 12 year old stepdaughter could cook it. We did have to cook it a bit longer than suggested. It was a hit with everyone, even the finicky eaters. We had leftovers, which were better the next day, not often the case with vegies. I can't wait to try the soup mentioned in another comment! This recipe is destined for our "favorites" file!

This was great!! I didn't really think the lemon was needed, but I put it in, and I'm glad I did. Yummy!

I'm not a big fan of cauliflower but I am now!

I've been wanting to try a dish from your site for quite some time, and when I did a search for 'roasted cauliflower,' your site was the first result.

A very big thank you from Northern California.

Got anything unbelievable for broccoli? :) I'll have to check your archives.

Got cauliflower in our veggie box. Tried your recipe. Yummy!

Tried it, loved it, will make it again. Thanks!

Tried your recipe.. but I have two questions.

1) How are you supposed to add garlic? My garlic burnt in the oven :(

2) What could you serve it? Just as appetizer? With come sauce? Baked potatoes?

Thanks!

I've been trying to get my girlfriend to let me buy cauliflower for like two years. Finally compromised on broccoflower (really just cauliflower so I win!) Anyway, her kid won't eat vegetables - only corn. I prepared the broccoflower according to the above recipe and the kid asked for THIRDS of the stuff! AND, she didn't even finish the homemade french fries. That's impressive! Next time, we're going to buy the purple, green, orange, and white cauliflowers, mix 'em all up and have a rainbow ;)

Thanks for the recipe, good stuff!

What a great story, thanks for sharing! How great is that to get kids to try new foods. ~Elise

If you want a treat, trim the head of all leaves. Cut the stem so the cauliflower head sits flat is a 6qt. pan. Steam with about 1 inch of water until tender. Mix 1/3c. mayo with 2T. Dijon mustard. cover the cauliflower with the mixture.Pack a grated cheese of your choice on the mayo mixture to cover the cauliflower completely. Place in a 375F oven until golden brown and serve.Yumm.