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Roasted Cauliflower

Roasted Cauliflower: The Whole Truth

Beth Lee
Inspiration for this came from my local grocery store's deli counter. I love the flavor of the middle eastern spice za'atar with cauliflower but you can easily adjust this to your main course - Indian spices, Italian, even Asian spices - sesame oil, togorashi, etc would be yummy.
4 from 2 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Middle Eastern
Servings 4 servings
Calories 40 kcal


  • 1 whole head of cauliflower washed and base removed but leave the head in tact
  • 1 tablespoon za'atar or more or less to your liking
  • 1 tablespoon olive oil
  • Salt and Pepper to taste


  • Preheat the oven to 375 convect roast or 400 regular roast or bake. Place the cauliflower on a baking sheet - I used parchment to line it for easy clean up. Rub the olive oil all over, then sprinkle on the za'atar and salt and pepper. Roast for about 1 hour checking at about 45 minutes for tenderness and to see if you need to cover it loosely with foil so the outside doesn't burn.
  • To serve, let it cool down a bit, then quarter it and enjoy.


Calories: 40kcalCarbohydrates: 1gFat: 3gSodium: 8mgPotassium: 79mgVitamin A: 40IUVitamin C: 13.4mgCalcium: 25mgIron: 1.4mg
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