KNR, p. 303 “Roasted Cauliflower”

Roasted Cauliflower

Sheila & Charlie Kerrian
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 2


  • 2-quart pot
  • colander
  • large bowl
  • cookie sheet with sides
  • parchment paper


  • 4 cups cauliflower florets
  • 3 Tablespoons melted butter or margarine
  • 1 teaspoon spicy brown mustard (Gulden's)
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon fine sea salt


  • Heat oven to 400.
  • Bring water to boil in two-quart pot.
  • Prep cauliflower by removing outer leaves and any discolored florets.
  • Remove core and divide head into two inch sized florets, about 4 cups.
  • Place florets into boiling water and boil for 3-4 minutes, until just fork tender.
  • Immediately remove florets from water with slotted spoon, place in colander, and drain.
  • Place drained florets into large bowl.
  • Toss with butter, mustard, garlic, and sea salt until evenly coated.
  • Place parchment paper on cookie sheet with sides.
  • Evenly distribute coated florets in single layer on the parchment paper and bake for 5-6 minutes.
  • Flip florets and bake for another 5-6 minutes or until golden brown on edges.
  • Serve hot.


Bonus: Sheila uses this recipe as a base for making cauliflower soup. Stay tuned for that one!
Keyword Vegetable
Please follow and like us:

Leave a Comment

Your email address will not be published.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

Recipe Rating


Scroll to Top