Last weekend I was at the Farmer’s Market and must have had a weak moment, because I had picked up a bag of cauliflower that somehow looked good enough to buy. I am not a huge fan of cauliflower unless there are gobs of Cheesewiz melted on the top, but that always seemed a little counterproductive to me. So now I was stuck with this bag of (expensive) cauliflower. I came across a roasted cauliflower recipe on Pinterest and thought, why not? It’s got to be better than choking down more broccoli right? There are a million different combinations of toppings you can use on your roasted cauliflower, but I will share with you how I made it this week.




Roasted Cauliflower


Head of cauliflower cut into pieces
2-4 tbsp olive oil (I used hot chili olive oil)
2-4 garlic powder
1 tsp salt
pepper to taste
2-4 tbsp balsamic vinegar
1/2 cup finely shredded Parmesan (I just used the shaker stuff)


  1. Preheat oven to 450o
  2. Put cauliflower in a bowl and add olive oil and garlic powder. Mix until evenly coated.
  3. Place on pan and roast in over for 15-20 minutes or until the bottoms begin browning.
  4. Take out of the oven and put them back in the bowl. Add balsamic vinegar and parmesan cheese, and mix until evenly coated.
  5. Put back in the over for about 10-15 minutes.


Leave a Reply

Your email address will not be published. Required fields are marked *


Connecting with my readers is my fave.

Sign up to never miss a post!

It's only once a week - I promise