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Four bowls of cauliflower dishes are arranged in a 2x2 grid on a wooden table. Each bowl contains roasted or breaded cauliflower florets garnished with fresh herbs, with varying textures and coatings.
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Roasted Cauliflower Florets – 4 Easy Recipes

Prep Time45 minutes
WORK TIME15 minutes
Cuisine: World
Servings: 4 yields

Ingredients

Olive oil Roasted cauliflower:

  • 1 head cauliflower
  • 3 tablespoons Olive oil
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon Garlic powder
  • ½ teaspoon Paprika
  • 1 teaspoon Oregano

Baked Breaded Cauliflower:

  • 1 head cauliflower
  • 1 cup 110g breadcrumbs
  • ½ cup 75g sesame seeds
  • 2-3 eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Cooking spray

Lemon Garlic Roasted Cauliflower:

  • 1 head cauliflower
  • 2 teaspoon garlic powder
  • 1 teapoon Salt
  • ½ teaspoon Black pepper
  • 2 teaspoons Thyme
  • Zest from one Lemon
  • 2 tablespoons Lemon juice
  • 3 -4 tablespoons Olive oil
  • 2 tablespoons Parmesan
  • Parsley

Mustard Roasted Cauliflower:

  • ⅓ cup 77g Dijon mustard
  • ⅓ cup 77g mayonnaise
  • 2-3 tablespoons honey
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  • DIRECTIONS
    Olive oil Roasted cauliflower:
    1. Preheat oven to 430F (220C).
    2. Cut 1 head of cauliflower into small-medium florets.
    3. Place in a large bowl. Add olive oil, salt, pepper, garlic powder, paprika, oregano. Stir to coat.
    4. Place on a baking try lined with parchment paper. Spay with cooking oil.
    5. Bake for 20 minutes, until golden brown.
    Baked Breaded Cauliflower:
    1. Preheat oven to 400F (200C).
    2. Cut 1 head of cauliflower into small-medium florets.
    3. To a large pot with salted water add the florets. Boil for 5 minutes. Drain.
    4. Prepare two bowls, in one bowl mix together breadcrumbs, sesame seeds, salt, pepper, oregano and paprika. In second bowl beat eggs with pinch salt.
    5. Dip cauliflower florets in beaten egg, then coat with breadcrumb mixture.
    6. Place on a baking try lined with parchment paper. Spay with cooking oil.
    7. Bake for 34-40 minutes, until golden brown.
    Lemon Garlic Roasted Cauliflower:
    1. Preheat oven to 400F (200C).
    2. Cut 1 head of cauliflower into small-medium florets.
    3. Place in a large bowl.  Add olive oil, lemon juice, lemon zest, salt, peppr, garlic powdr, tyhme, grated parmesan. Stir to coat.
    4. Place on a baking try lined with parchment paper. Spay with cooking oil.
    5. Bake for 20-25 minutes, until golden brown.
    Mustard Roasted Cauliflower:
    1. Preheat oven to 375F (190C).
    2. Cut 1 head of cauliflower into small-medium florets.
    3. To a large pot with salted water add the florets. Boil for 5 minutes. Drain.
    4. In a medium bowl mix mustard, mayonnaise, honey, olive oil, salt and pepper.
    5. Dip each floret in the mustard mixture. Place on baking tray lined with parchment paper.
    6. Bake for 20-25 minutes, until golden.

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