Cauliflower Edit

Why does cauliflower have to smell so bad!?  I want to make cauliflower more times than not, but the terrible smell makes me reach for the broccoli 9 times out of 10. If you have a small kitchen like me, make sure you begin roasting these bad boys before your dinner guests come over, or they will think you are making them rotten eggs…YUM!

Ok, enough about how stinky cauliflower can be and let’s move on to how magical it can be. I had a sad-looking head of cauliflower hanging out in my fridge, so I decided to whip up some roasted cauliflower amazingness…I have been kind of obsessing over roasted vegetables lately, but there is something about roasted cauliflower that has me coming back for more.   The possibilities with this recipe are endless, so use my recipe as a base and add whatever your little heart desires.


  • 1 Head Cauliflower
  • 6 Cloves Garlic, unpeeled
  • 1 Medium White Onion, sliced
  • 3 TBS Olive Oil
  • 1/2 C Grated Parmesan, this is just a suggestion…more cheese makes everything better.
  • Salt, to taste
  • Pepper, to taste


  1. Preheat the oven to 425 degrees.
  2. Cut the cauliflower into florets, and toss into a bowl.
  3. Slice a medium onion and toss it into the bowl with the cauliflower.
  4. Take 6 cloves of garlic (I used 10, but I have bit of a problem) and slice the bottoms off of them.  I also like to put a little slit in the skin to help these little guys roast.  Toss the garlic cloves into the bowl with the cauliflower and onion.
  5. Drizzle 3 TBS of olive oil (or your favorite oil) over the cauliflower, onions, and garlic.
  6. Mix all of these magical ingredients together.
  7. Spray a cookie sheet and dump the cauliflower, onion, garlic mixture onto the cookie sheet, spacing out the cauliflower the best you can.
  8. Sprinkle with salt and pepper.  (I used truffle salt, because it is my new favorite thing… it is on the spendy side, but  a little goes a really long way.)
  9. Roast, tossing occasionally, until almost tender, 35-40 minutes.
  10. Sprinkle with 1/2 cup grated parmesan (or use as much cheese as you want) and roast for about another 5 mins until the cheese is nice n’ melty.

Use a spatula to get the tasty goodness onto your plate and eat the living crap out of it.  I added Sriracha to mine, but I also have a bit of a hot sauce problem.  😉


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