m. c. de marco: The New Kitchen Cookbook

Roasted Cauliflower

This started as an Epicurious recipe from back when roasting cauliflower was all the rage. I made a few additions and changed the temperature and times beyond recognition.


  • 1 medium cauliflower head cut into florets (2 ½ to 3 pounds or 8 cups chopped)
  • 2 T. extra-virgin olive oil
  • 2 cloves garlic, crushed, and/or some sliced shallots
  • ¼ tsp salt
  • turmeric to taste


  1. Preheat oven to 425° (with convection).
  2. Toss all ingredients in a large bowl.
  3. Spread in 1 layer in a shallow baking pan lined with parchment paper.
  4. Roast, stirring occasionally, for about half an hour or until golden brown.


This also works with Romanesco, a.k.a. Romanesco broccoli or Romanesque cauliflower (the one that looks like a fractal). Cut the roasting time down to 15–20 minutes. Alternate spicing: salt, pepper, garlic powder, and smoked paprika.