Crispy Roasted Cauliflower

Whole Living, January/February January/February 2012
  • Yield Makes 2 cups
    Serves 2
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  • 1/2 head cauliflower florets
  • 1 tablespoon olive oil
  • Coarse salt
  • Red chile flakes


  1. Heat oven to 425 degrees.

  2. On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.

  3. Sprinkle with red chili flakes.

Recipe Reviews

Reviews (7)

  • Katie McGuire 14 Aug, 2012

    I tossed the florets with turmeric and cumin seed & the chili flake for an Indian twist. Really good, and turmeric is a major anti-inflammatory! I think Sarah would approve. Loving this cleanse!

  • melelle 30 Mar, 2012

    So delish! it reminds me of cooked crispy parmesan. YUM- if i wasn't sharing with someone else I could eat a whole head of cauliflower easy

  • Nettin 20 Mar, 2012

    This is delicious. I have had trouble with other recipes, but not this one. Easy, quick-ish and very yummy.

  • 802karen 13 Jan, 2012

    I think I didn't roast long enough first round - so I will try again and keep in longer for the crispy effect. If anything like the yummy kale chips... I'm addicted before even eating 2nd round!

  • bibliodiosa 13 Jan, 2012

    This is amazing! As another reviewer said, they are better than potato chips. And so good for you. I didn't realize how much I loved cauliflower until now!

  • mayasmomma 10 Jan, 2012

    With the olive oil and salt, I told my four year old daughter they're better than potato chips, and we eat an entire head together, they're that good. This recipe is in high rotation at our house currently, it really is so easy to make.

  • jenniealice 4 Jan, 2012

    So simple, but I found this to be addictively excellent. I'll do a whole cauliflower next time.