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Roasted Cauliflower

Roasting cauliflower intensifies its sweetness and brings out a delicious, craveable nutty flavor.

This simple technique works beautifully with lots of different veggies, including broccoli, green beans, carrots, parsnips and sliced squash, too. Use your imagination and try any vegetable you like!

Prep time: 15 min | Cook time: 30 min | Total time: 45 min | 4 Servings



Earthbound Farm Organic Cauliflower (about 2 lbs, stemmed and broken or cut into about 1-inch florets)

2 Tbsp

olive oil or truffle oil (or more to taste)

kosher or sea salt

freshly ground pepper


Position a rack in the lower third of the oven and preheat to 400 degrees F.

Place the cauliflower florets in a large bowl and drizzle with the oil. Toss to coat all surfaces, adding more oil sparingly if needed. Spread the cauliflower onto a rimmed baking sheet and sprinkle liberally with salt and pepper.

Transfer the pan to the oven and roast, turning the florets with a spatula every 10 minutes, until the cauliflower is fork-tender and the florets have begun to caramelize in places, 25 to 35 minutes. Cooking times vary depending on the size of the florets; if yours have a very wide range of sizes, you may need to remove the smaller ones before the larger ones have finished cooking.

Remove the pan from the oven and serve immediately to enjoy the crispy caramelized edges.

Per serving: Calories 80, Fat 7 grams, Cholesterol 0 mg, Sodium 170 mg, Carbohydrates 4 grams, Fiber 2 grams, Sugars 2 grams, Protein 1 gram.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 0%, Vitamin C 60%, Calcium 2%, Iron 2%.

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