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Roast Cauliflower

Roast cauliflower is one of my favorite simple vegetable dishes. My kids will quickly gobble up a head of cauliflower as a snack. That's a total win in my book. Left-overs are yummy in a grain bowl, or salad.

Roast Cauliflower

  • 1 head of cauliflower

  • 2-3 Tbsp. healthy, high heat safe fat, depending on size of cauliflower head.

  • 1 Tbsp. RealTaste Hope seasoning, or seasoning of choice

1. Heat oven to 425

2. Cut cauliflower into bite-size floretes

3. Place cauliflower on a cookie sheet. I like to line mine with natural parchment paper.

4. Top with fat and seasoning.

5. Place in the oven for 3 minutes to melt the fat.

6. Toss to coat with fat and seasoning.

7. Roast for 25 minutes, or until done.


I don't usually measure the fat or seasoning. I just eyeball it, using enough to coat the cauliflower.

Chicken fat reserved off bone broth, or non-hydrogenated, organic lard are good choices for a healthy, heat safe fat.

Larger floretes will take longer to cook than smaller ones.

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