Oven Roasted Cauliflower


Oven Roasted Cauliflower



Serves 4

  • 1 large head of cauliflower
  • 4 garlic cloves, peeled
  • Extra virgin olive oil
  • 2 tsp red chili flakes
  • 5 sprigs fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • Aged white balsamic vinegar
  • 1/2 lemon
  • 2 tbsp flat-leaf parsley, roughly chopped
  • 1 tbsp chives, minced


Preheat the oven to 425ºF. Carefully remove the core of the cauliflower with a knife and slice it into 1/2 inch pieces. Place the cauliflower on a baking sheet. Drizzle the cauliflower with a generous amount of olive oil. Add the garlic cloves, chili flakes, thyme, sea salt, and black pepper. Toss to combine and coat.

Roast in the oven for 25-30 minutes or until the cauliflower has started to turn golden. Mix the cauliflower once or twice while it is cooking.

Once it is done cooking, remove from the oven. Discard the thyme twigs and place the cauliflower in a mixing bowl. Squeeze the juice from 1/2 a lemon over the cauliflower. Add the parsley and chives. Drizzle with some aged white balsamic vinegar. Season with sea salt and black pepper. Taste. Keep adding balsamic vinegar, salt, and pepper as desired.

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