YOU’VE HEARD ME SAY IT OVER AND OVER. And it’s not just to be annoying (I gave that up in high school. Mostly.) If I want my kids to eat more vegetables, I always roast them. Cauliflower is actually the most delicious. It’s our kids’ favorite. Really. And here’s another bonus. It’s easy.
Turn on the oven. You need it hot: 425 degrees F.
- Start with a big head of cauliflower and cut it into four pieces. Slice the core out.
- Cut it one way.
- Dice up the rest. Don’t worry about making florets–everything is delicious no matter what shape it’s in and everything shrinks when you roast it anyway.
- Pile the cauliflower on a baking sheet and slather with extra virgin olive oil. Sprinkle with salt. Mix with your hands, then spread all the cauliflower evenly.
- Into the oven for 25 minutes, flipping once halfway through. If you get the edges crispy and the insides still soft, you won’t have even one bite left.
Plus, a printer friendly version below…
Printoven roasted cauliflower
Ingredients
Scale
- 1 cauliflower
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
Instructions
- Preheat oven to 425 degrees F.
- Start with a big head of cauliflower and cut it into four pieces. Slice the core out, on a diagonal. Make slices, then dices. You don’t have to make perfect florets and don’t throw away any pieces that seem like mostly stem. That’s just as delicious when you roast it.
- Pile cauliflower on a baking sheet and slather with extra virgin olive oil. Sprinkle with salt and mix it with your hands. Spread out evenly on the pan.
- Into the oven for 25 minutes, flipping once halfway through. If you get the edges crispy and the insides still soft, you won’t have even one bite left.
What do you think? Did you like this recipe? Let us know! I’d love all the details too:
- How many kids do you have?
- How easy was this dish to prepare?
- What did the kids say? Thumbs Up, Middle, or Down?
- Would you make it again?
I found your website while looking for a kid-friendly turkey chili recipe. We tried the recipe you posted and with the addition of some red pepper and a little Italian seasoning, the turkey chili was absolutely amazing. Although our little lady was not to thrilled….we LOVED it. We can’t wait to try some of the other recipes on your site and I just wanted to say thank you for sharing some great recipes and snack ideas.
Thanks so much, Tina! Love to hear about success stories like yours.
We tried this recipe last night, and it got a thumbs up from everyone! My preschooler ate three bowls of it, and asked for more. I actually had to stop giving it to her because 1. my husband and I wanted some too, and 2. I was a little worried about her getting an upset gassy tummy from so much cauliflower in one sitting. The adults ate ours mixed into chicken tikka masala. Yum!
Awesome, Jill! I’ve totally had the same experience and had to shut down the cauliflower requests for the same reasons! Refreshing though, right? Thanks so much for reviewing.
How have I never done this before?? I usually just steam cauliflower and use it instead of rice (and it’s terribly boring). This was fabulous! I almost ate the whole thing myself. My boys hated it, but it will be back on the table again, so we’ll see if they come around! Delicious!
My husband and I love this basic roasted cauliflower, but neither boys would have more than one taste. I really had my hopes up for this one, but it was a big thumbs down for the boys. They just love their raw veggies and salad.