Roasted Cauliflower

This is one of my staples.  I don't think I even tasted cauliflower until I was in my 50's.  Roasted cauliflower could easily be one of my all time favorite foods now.

Half a head of cauliflower is what I make for myself to eat at one sitting.  I'm not a fan of this stuff as leftovers, so I only make what I can eat at one meal.

If there two or more of you, use the whole cauliflower head (and double the oil, turmeric, and salt).

Roasted Cauliflower


  • ½ head large organic cauliflower 
  • 2-3 tsp organic extra virgin olive oil 
  • 1 tsp organic turmeric powder
  • ½ tsp salt
I use a toaster oven so if you use a regular oven, you may need to adjust things.

Preheat the toaster oven to 400 degrees Fahrenheit with a steel broiler pan in the middle of the oven.

Cut the cauliflower into large bite-size pieces and put them in a colander, rinse, then place in a bowl.

Drizzle the olive oil over the cauliflower, sprinkle the turmeric powder and salt over the cauliflower.  Give a bit of a mix with a spoon (since the oil sinks, I like to mix bottom to top... a slide the spoon to the bottom of the bowl and bring those ingredients to the top, rotating everything around like that).

Pull the broiler pan out of the toaster oven, dump the cauliflower in the pan (I usually flip the pieces so they are cut/flat side down).  Your pan should have been hot enough that this stuff sizzled when you dumped it in there.

Put the broiler pan back into the center of the toaster oven and roast (no need to flip the cauliflower) for 35-40 minutes (I do 30 mins for half a head of cauliflower and 40 mins for a whole head... ovens vary so test this out).

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