Roasted Cauliflower

Roasted Cauliflower is so delicious. It has a nutty flavor to it when roasted and is a great side dish as is, or incorporated into casseroles or purees. If you think you don't like cauliflower, I urge you to try it this way one last time!

Start with a head of cauliflower. Wash and remove the stem and leaves.

To ensure even cooking, cut into evenly sized pieces, about an inch in size. Drizzle with olive oil.

Sprinkle with House Blend and toss together on a baking sheet. Roast at 400 degrees(f) for about 12 minutes, then toss and roast another 10 minutes or until golden and caramelized.

All those golden brown bits are caramelized and nutty in flavor. I can eat this way like candy!




Prep Time: 5 Minutes  Cook Time: 15 Minutes Difficulty: Easy Servings: 4



Preheat oven to 400 degrees(f).

Place cauliflower on baking sheet, drizzle with olive oil, sprinkle with House Blend and toss to coat.

Roast for 12 minutes then toss and roast another 10 minutes or until golden and caramelized.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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