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    Roasted Cauliflower

    This fantastic and yummy recipe is a great way to get your kids and adults to eat their vegetables. Courtesy of Molly Chester who writes the wonderful blog Organic Spark. She is a Traditional Foods Chef who focuses on supporting her clients demanding lifestyles with a diet of nutrient dense foods. Thanks Molly!

    Roasted Cauliflower

    1/3 cup golden raisins
    1/4 cup butter
    1/2 tsp sea salt
    1/2 tsp freshly cracked pepper
    6 whole cloves garlic
    5 cups bite-sized cauliflower florets* (approx 1 large head)
    1/3 cup pine nuts (optional)
    3 whole thyme sprigs
    1/4 cup grated Parmesan (

    Preheat oven to 400°. Cover raisins with hot water (
    not boiling), let rest in a small bowl. Into a small pot, place butter. Melt butter over medium heat. Smash garlic cloves once with side of a chef’s knife and remove skin. In a 9×13 glass baking dish, combine whole, smashed garlic, cauliflower and pine nuts. Sprinkle sea salt and pepper over the top. Drizzle melted butter over cauliflower mixture and toss well with a spatula until cauliflower is evenly coated. Place thyme leaves on top. Bake 15 minutes. Turn with spatula. Bake 15 minutes. Turn with spatula and sprinkle (optional) parmesan on top. Bake 10 minutes. Remove from oven: cauliflower will have caramelized edges and nuts will be golden brown. Remove the thyme stems. Drain raisins well; and add to cauliflower mixture. Toss well with a spatula and serve warm.

    *Cauliflower must be room temperature to prevent the butter from seizing up upon drizzle. After rinsing cauliflower, dry very well. Extra moisture in the cauliflower will prevent the dish from browning properly and will make the dish too wet.

    Yield 3 cups
    Serves: 4
    Oven Time~40 Minutes