Whole Roasted Cauliflower

There’s a big misconception out there about the nutritional value of cauliflower. Friends, cauliflower is packed with goodness.

The cruciferous vegetable is in season right now in Massachussetts, they were too beautiful to pass up at the farmer’s market the other day.


Something important to look out for when buying your produce at farmer’s markets: some farms have organic and sustainable practices in place but aren’t certified. Because they don’t pay into big ag organic certification doesn’t make them any less legitimate or wholesome.

This is a variation of my steam roasting technique, but the second part of the roast is actually some time under the broiler. Super simple and roasting the head of cauliflower whole makes breaking the florets easier than when raw as there’s no crumbling and flyaway florets.


  • 3 small heads of cauliflower
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 sprig of fresh rosemary (optional)



Preheat oven to 350°F. Add clean heads of cauliflower to a baking dish, drizzle with oil, sprinkle with salt & pepper. Pull apart rosemary sprig and add.

Cover with foil, steam for 35-40 minutes.

Remove foil, broil at 500°F for 10-12 minutes.



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