Roasted Cauliflower

A Few Words…

3 ingredients are needed for this recipe – that’s it!

Friday night suppers are not difficult to plan, but the side dishes need a little bit of creativity. My husband Charles grilled asparagus and zucchini slices on the barbecue grill (so yummy!), but I had this cauliflower that I wanted to serve as well. So, the thinking cap went on and because there were so many things already on our barbecues (yes plural!), I wanted to cook it indoors.

Not only does this roasted cauliflower taste amazing, it was so pretty on the table too! If you like cauliflower, definitely make this dish!

This is great to serve when you have company too and is a perfect side dish to any meal!

Roasted Cauliflower

Print This Recipe Print This Recipe


  • 1 whole cauliflower
  • 1/4 cup olive oil
  • Sea salt

Place a rack in the middle of the oven and preheat to 375°F.

Remove the leaves at the bottom of the cauliflower and carefully cut off the stem and core, but keep the cauliflower whole and intact.

Wash and pat dry the cauliflower and place it in a cast iron skillet or roasting pan. Use your hands to rub olive oil all over the cauliflower and then season with salt.

Cover with aluminum foil and roast in the oven, on the middle rack, for 30 minutes. Remove the foil and roast for an additional hour until the cauliflower is golden in color.