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Roasted Cauliflower

I’ve been sick for the last week and haven’t felt up to doing much of anything. Including cooking or cleaning. My kitchen is a pigsty and the rest of my apartment is about the same. I did a load of dishes the other day and was completely worn out by the time I finished. Everyone at school is sick, too, so I fear there is no hope of escaping any time soon.

Although it isn’t one of those on the “sick foods” list, roasted cauliflower is delicious and comforting. The key term in that sentence being “comforting”. When I’m sick I want to be comforted and feel at home. Roasting cauliflower requires little active time and it fills the home with warmth, and yummy smells.

I sat down at my kitchen table to clean and cut the cauliflower. I took way longer than I normally would, but I was in no hurry and sitting actually got me more engaged in the process, I think. I took my time looking at each floret as I pulled the cauliflower into pieces. It was therapeutic. But that’s the great thing about cooking; most kitchen activities are therapeutic. Then I cuddled up on the couch while I waited for it to roast.

This is definitely not a quick snack, as it takes at least 20 minutes to roast, but it is well worth the wait. I’m not a big fan of raw cauliflower, like those sad pieces of a crudite platter that are always left to the end. So if that’s your impression of cauliflower throw it away! Roasting cauliflower helps to bring out it’s natural sugars. The olive oil gives a savory touch, and the salt balances the sweetness perfectly.

Not feeling up to cooking much the entire head of cauliflower was my dinner, but this makes a wonderful side dish to any meat.

Roasted Cauliflower

Roasted Cauliflower


  • 1 Head Cauliflower
  • 1 1/2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Kosher Salt


  1. Preheat oven to 400 degrees Fahrenheit
  2. Chop, or pull apart, cauliflower into bite-sized pieces
  3. Drizzle with olive oil
  4. Sprinkle with salt
  5. Mix well to ensure all pieces of cauliflower are coated in oil and salt
  6. Roast 30 minutes, or until cauliflower is fork-tender and starting to turn golden brown, stirring once

7 thoughts on “Roasted Cauliflower”

  1. The other night neither of us wanted much for dinner – this was our go to meal. A whole head split between us. I consider it a comfort food too : ) Ethan loves it – he always asks for the “brownest” ones so I cook it a little longer. (yuck to crudite platter cauliflower!)


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