Roasted Cauliflower Salad

Cauliflower Roasting Tips

Roasting cauliflower is the secret to transforming it from plain Jane to floret fame!

It deepens flavor, brings out its natural sweetness and creates crispy, caramelized edges—making it much more delicious than steaming or boiling.

Let me share a few tips:

First, dry your cauliflower. Any moisture left on the florets after washing means they’ll steam, not roast. And we’re want crispy (not soggy) edges.

Next, cut the cauliflower into even-sized florets. This way, they’ll roast at the same speed—no half-burned and half-undercooked situation.

Then, give them space! Spread the florets out on the pan so they’re not touching. If they’re crowded, they’ll steam, and we don’t want that. 

Now for the seasonings: Add a drizzle of olive oil, some salt, pepper and, in this recipe, cumin and paprika, then roast at 400F to get that deep, nutty flavor.  

One last trick? Flip or stir the florets halfway through roasting so they brown evenly. 

And if you want extra-browned edges, finish them under the broiler for the last minute or two.

If you've never been crazy for cauliflower, please try it roasted! 


It’ll take you from a skeptic to HEAD of the cauliflower fan club. Ha! Head. Made a joke! Head of cauliflower! 


Male voice: If you have to explain it, it’s not funny.


Greta: (Dejected) But..it IS funny.