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swirl and savor

The Best Roasted Cauliflower

Beth Ribblett

I had always found cauliflower to be one of those odd vegetables that I had a hard time figuring out what to do with it...until now.  I bought a huge head from one of our local farmers at the market awhile ago and started looking up recipes for roasting. I tried a few of them out, but they just didn't seem to have a whole lot of flavor.  So I started playing around with a few things I had in the frig and came up with this, which has now become a delicious weekly habit in our house!

1 head cauliflower, broken into medium-size florets 
Big handful of  grape tomatoes, halved
3-4 tablespoons extra-virgin olive oil
1/3 cup pitted olives sliced into rounds 
2 tablespoons of pine nuts
Kosher salt and freshly ground black pepper
Good size pinch of peperoncino
2 cloves garlic, thinly sliced
1/4 lemon
2 tablespoons chopped fresh parsley

Put your oven rack on the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes,olives, olive oil, pinenuts, 1/2 teaspoon salt, a few grinds of pepper and the garlic in a bowl until the florets are evenly coated.  Put the contents of the bowl on a baking sheet and roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.