Roasted Cauliflower | Cooking With Jade The Food and Travel Blog by Chef Jade

Roasted Cauliflower

This dish brings me back to nights on the Mediterranean sea bank with my cousins.


a form of a cultivated plant, Brassica oleracea botrytis, of the mustard family, whose inflorescence forms a compact, usually whitish head.


  • 1 large head of cauliflower, cut into small florets
  • 2 medium onion sliced or chopped
  • 6 cloves garlic smashed with the back of a knife (or minced)
  • 1/4 cup olive oil
  • 2 tablespoons fresh grated parmesan cheese,
  • 2 teaspoons salt to taste
  • 1/4 crushed red pepper flakes
  • Black cracked black pepper, to season


    • Preheat the oven to 425°F.
      • Combine cauliflower, onion, and garlic on the baking sheet. Toss with olive oil, salt, and pepper(s), distributing evenly.
        • Arrange in a single layer and bake for 15 minutes.
          • Sprinkle with the parmesan cheese and toss through the cauliflower. Return to the oven to bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
            • Serve hot. Enjoy!

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