Roasted Cauliflower Heads

There’s a big misconception out there about the nutritional value of cauliflower. Friends, cauliflower is packed with goodness. When the cruciferous vegetable is in season, you can find them in a huge variety of colors at the farmer’s market.


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

The second part of the cooking of these cauliflower heads is some time under the oven broiler. It’s super simple and roasting the head of cauliflower whole makes breaking the florets easier than when raw (no crumbling and flyaway florets).


  • 3 small heads of cauliflower
  • 2 tablespoons ghee or coconut oil
  • salt + pepper to taste
  • optional: sprigs of fresh rosemary



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

Cover with foil, “steam” for 35-40 minutes.

Remove foil, broil on high for 10-12 minutes.



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