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Healthy Green Kitchen Roasted Cauliflower with Garlic and Mint
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Cauliflower: I owe you an apology. In almost two years of writing about my favorite foods on this blog, I’ve only mentioned you once. Maybe twice. I hope you’ll allow me to make it up to you by making you the star of this post.

Now I’ll admit that there’s nothing terribly exciting about raw cauliflower. It’s certainly good for you (like other cruciferous veggies, it’s high in anti-cancer compounds and it contains plenty of vitamin C), but I honestly find it kind of blah. Pleasantly crunchy, but blah.

When it’s roasted, however, cauliflower is transformed into something really tasty. And I upped the sexiness factor even further here by dousing it with blood orange olive oil and dark chocolate balsamic vinegar (recently purchased from The Filling Station in NYC).

I cannot get enough of cauliflower when it’s cooked this way. I’ve made it three times this week: once, I forgot to add the garlic; once, I used tarragon instead of mint; and once, I tossed 3 giant peeled, chopped beets into the mix. I liked it all three ways, and believe it or not, my kids love it too. We fight over the crispy, oily cauliflower bits left on the roasting pan which, I guess, is better than fighting over lots of other things…

Recipe for Roasted Cauliflower with Garlic and Mint


*1 head of cauliflower, preferably organic, bottom trimmed off and separated/chopped into florets
*6 cloves of garlic, unpeeled
*4 tablespoons olive oil- I used blood orange olive oil, but you could use any fruity olive oil
*2 tablespoons balsamic vinegar- I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild/sweet vinegar or Meyer lemon juice instead
*1-2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)


1. Preheat oven to 500 degrees F.

2. Place the cauliflower florets interspersed with the unpeeled garlic cloves on a roasting pan. Drizzle with 3 tablespoons of the olive oil.

3. Place the roasting pan in the oven and cook for 15-20 minutes. Carefully remove from the oven (the pan will be very hot) and give the cauliflower a good stir. Put back in oven and roast for 5 more minutes. Carefully taste and see if it's to your liking, or if it needs to cook for a little more time. You want it to be pretty well done, but not burnt.

4. Remove from the oven. Squeeze the roasted garlic cloves out of their skins and add back to the cauliflower. Drizzle on the vinegar and the additional tablespoon of oil. Mix everything well, and garnish with the chopped herbs. Allow to cool slightly before serving.

roasted cauliflower with garlic and mint


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  1. 1

    Gail — March 30, 2011 @ 4:51 pm

    Damn. You are GOOD!

    • Winnie replied: — March 30th, 2011 @ 4:54 pm

      Good at making cauliflower?!

  2. 2

    Gail — March 30, 2011 @ 5:10 pm

    Good at making cauliflower sexy!! I’m running to get some of that vinegar. Sounds wonderful.

    • Winnie replied: — March 30th, 2011 @ 5:12 pm

      Yes! Go get it! So yummy.

  3. 3

    Robin — March 30, 2011 @ 5:11 pm

    Winnie – Thanks for posting this. I don’t cook much cauliflower because I find it so tasteless. I am looking forward to trying this recipe!

    • Winnie replied: — March 30th, 2011 @ 5:12 pm

      It’s sooo good roasted Robin!

  4. 4

    sangeeta — March 30, 2011 @ 11:33 pm

    Sexy it looks definitely…I can’t get that vinegar here but i think the roasted garlic can do the trick with substitutes too :)

  5. 5

    Mike Lieberman — March 31, 2011 @ 9:49 am

    I was eyeing up some cauliflower at the farmers market this week, but wasn’t sure what to do with it and was sick of mash.

    Gotta pick some up now and make this.

  6. 6

    Maria — March 31, 2011 @ 10:30 am

    Roasted cauliflower is one of my favorites!

  7. 7

    Chris's Gourmet Fashion — March 31, 2011 @ 11:06 am

    roasted cauliflower with mint … sounds like a great combination.

  8. 8

    Nutmeg Nanny — March 31, 2011 @ 1:21 pm

    This sounds amazing! I love it! My boyfriend is not a huge cauliflower fan but I bet I could change his mind with this recipe :)

    On a totally random note I love that your children eat all the food you make. It makes me happy to hear that they will try new foods. I hate seeing children who only want to eat mac and cheese, chicken fingers and fries (and there parents let them). Your kids will become adults who love, recognize and appreciate good food.

  9. 9

    Jennifer and Jaclyn @ sketch-free vegan — March 31, 2011 @ 3:49 pm

    Lovely! I need to give cauliflower more of a chance…

    We would love it if you submitted some of your beautiful photos to our new photo sharing website http://www.healthfreakfood.com

  10. 10

    Jen @ My Kitchen Addiction — March 31, 2011 @ 8:21 pm

    Lovely! I don’t make cauliflower nearly enough… I bet it was just fabulous with that Balsamic vinegar from Chelsea Market!

  11. 11

    Monet — March 31, 2011 @ 9:57 pm

    Sexy indeed! This looks like an amazing way to doctor up one of my favorite veggies (one of my sister’s favorite veggies too ) Thank you for sharing, my dear. Visiting the blogs that I’ve come to love this year brings me such comfort. Thank you for being such a sweet and uplifting presence. Have a great Friday.

  12. 12

    marla — April 1, 2011 @ 7:50 am

    Roasted cauliflower is truly one of my all time favorite foods! I must check out that link in NYC – have never seen blood orange olive oil, sounds amazing!

  13. 13

    sarah, simply cooked — April 2, 2011 @ 12:36 am

    Roasted cauliflower is such a great idea; I’m glad you reminded me of it because it’s been a long time since I’ve made it. I like to use it to top a spinach salad, together with roasted red peppers. Hmm. :)

  14. 14

    joanne — April 3, 2011 @ 7:40 pm

    this sounds really interesting. have never tried roasting cauliflower before, guess i’ll have to try it!

  15. 15

    Jackie — April 4, 2011 @ 4:34 am

    Roasted cauliflower is one of my favourite things IN THE WORLD. I always slice mine up very thin and roast it with lots of olive oil, salt & pepper, though. They taste like fries! :D

    Blood orange olive oil? How intriguing! Hope I can find some of that over here – I imagine the flavours are beautiful together!

    Jax x

  16. 16

    Food of the Month: Cauliflower « Healthy UBC Newsletter — August 29, 2013 @ 6:24 pm

    […] also love the look of this recipe for roasted cauliflower with garlic and mint, which I am hoping to try this […]