caramelized cauliflower

Roasted cauliflower is not only one of my favorite ways to eat vegetables, but also one of my hands down favorite foods. Something magic happens when you mix cauliflower with a little oil and salt and add it to a hot oven; an otherwise bland, boring, flavorless vegetable transforms to being crispy, caramelized, and full of flavor.

It takes a little bit of time in the oven, but is otherwise easy for even the most novice of cooks to master. I love enjoying this straight out of the oven; sometimes I will add a large handful of baby spinach or arugula onto the hot pan (as it is removed from the oven), and stir it with the cauliflower until it wilts. Add a little fresh lemon juice, and you have a super simple, satisfying wilted wintertime salad.

And if you aren’t already convinced to add this cruciferous veggie to your grocery cart and give this recipe a whirl: cauliflower is fiber-rich, chock-full of vitamin C, and is anti-inflammatory to boot.

Roasted Cauliflower

This is a great way to up your greens intake, and perfect for those that shy


1 head of cauliflower, cut into small florets
1-2 tablespoons olive oil
¼ teaspoon sea salt


Preheat oven to 400. Line a large baking sheet with parchment paper.

In a large bowl, toss together cauliflower, oil, and salt. Spread onto baking sheet in an even layer.

Roast for 40-50 minutes, or until cauliflower is carmelized and fully cooked.


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