So simple, and so incredibly delicious! Roasting at high heat brings out the natural sweetness in cauliflower, and the sweetness is balanced by salty Kalamata olives. This healthy recipe is a great rustic dish that’s equally good as an appetizer or side.

I remember hating cauliflower as a kid because the school cafeteria always boiled the life out of them, and when they’re boiled that long, they stink. Literally. So I’d given up cooked cauliflower and opted instead to always eat cauliflower raw, usually with hummus or other dip.

The first time I tried roasted cauliflower as an adult, I couldn’t believe my senses. It didn’t smell or taste like the nasty cauliflower of my youth. And thus my opinion of cauliflower was changed overnight.

I think roasting has become one of my favorite ways to cook, ever since becoming a mom. It’s fast, it imparts great flavor to foods, adds terrific color, and best of all, is hands-free. We have roasted vegetables with many meals, comprised of whatever we have on hand from carrots to fennel to potato to Brussels sprouts to cauliflower.

I happened to have some extra Kalamata olives and decide to toss them in with the cauliflower. I think they really pair nicely together, and the olives added enough saltiness such that I didn’t need to add salt. If you skip the olives, sprinkle lightly with salt, or add some grated Parmesan after roasting.


1 (12 oz) pkg Cauliflower Florets, or 4 cups cauliflower cut into florets
4 tsp olive oil
1/2 tsp 21 Seasoning Salute, or your favorite seasoning
1/2 cup olives, about a dozen


1. Preheat oven to 400 degrees F.
2. Toss cauliflower with olive oil to coat evenly.  Sprinkle on 21 Seasoning Salute and stir evenly.  Mix in olives.
3. Place seasoned cauliflower on a baking sheet, spreading evenly in a single layer.  Roast for 20 minutes, flipping halfway through baking time to roast evenly.  Cauliflower will be crisp-tender.  If you prefer softer cauliflower, continue roasting for an additional 10 minutes.
4. Remove from heat and serve.

Prep time: 5 minutes
Hands-off cooking time: 20 minutes
Serves 6