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side angle view of white dish with herb roasted cauliflower, lemon slice and fork
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Herb-Roasted Cauliflower

Herb-Roasted Cauliflower is that great side dish that's hard to stop eating. Paleo, AIP, Keto, Whole30, Vegan and Gluten-free.
Course Side Dish, Vegetable
Cuisine American, French, Italian, Mexican
Keyword aip, cauliflower, herb, keto, paleo, roasted, vegan, whole30
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories 143kcal
Author Megan
Cost $5

Equipment

  • 1 to 2 baking pans
  • parchment paper optional
  • oven

Ingredients

  • 1 large head cauliflower (2 pounds) If it weighs more, you can use a little extra of each ingredient.
  • ¼ cup olive oil
  • 1 teaspoon ginger powder dried
  • 1 teaspoon garlic powder
  • ¾ teaspoon each: oregano and basil for basic recipe or Italian meals (For all other ethnic dishes, see Notes below for which herbs to use.)
  • 1/2 teaspoon sea salt or up to ¾ teaspoon
  • Optional lemon wedges for garnish
  • Optional: 1/4 cup fresh herb sometimes chopped or chiffonade: see Notes below for which herb to use based on the ethnic flare of your meal

Instructions

  • Preheat oven to 425° F. Prepare 1 to 2 baking sheets with or without parchment paper. (Cauliflower browns well on both, but just slightly more without. Parchment makes an easier clean-up [and helps prevent burning]. Both options work well. If you don't use parchment, you do not need to grease the pan.)
  • Chop cauliflower into somewhat even-size bite-size florets. In a large bowl, add cauliflower. Pour over it the olive oil. Then add spices, herbs and sea salt. Toss cauliflower florets thoroughly with oil and other ingredients until very well coated.
    cauliflower in bowl process photo
  • Place cauliflower on a large baking sheet, and spread out pieces evenly so they all touch the pan but don't overlap each other.
    up close cauliflower on baking sheet before roasting
  • Roast in preheated oven for about 25 minutes, or up to 30 minutes, until tender and browned in spots.
    up close view of herb roasted cauli on baking sheet
  • Serve, optionally garnished with slices of lemon and/or fresh minced herb.
    side angle view of white dish with herb roasted cauliflower, lemon slice and fork

Notes

Which dried herbs to use for different ethnic dishes

  • LATIN SPICES AND HERBS -- oregano and cumin (Omit cumin for AIP, optional sub is cinnamon.)
    • For not AIP, you may also like to add one or more peppers: 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon chipotle and 1/8 teaspoon optional cayenne.
  • FRENCH HERBS -- thyme and parsley
  • GREEK HERBS -- oregano and thyme (or mint)
  • INDIAN SPICES AND HERBS -- turmeric and cumin
  • AFRICAN AND MIDDLE EASTERN -- za'atar: oregano, thyme and sesame seeds, with optional sumac
Have another ethnic theme you need herbs for? Just ask below in the Comments section, and I'm happy to help.

Which fresh herb to use for garnish (optional)

  • Italian: fresh parsley or basil
  • Latin: fresh cilantro
  • French: fresh thyme
  • Greek: fresh mint or oregano
  • Indian: fresh mint
  • African and Middle Eastern: oregano or cilantro, depending on the meal

Nutrition

Calories: 143kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 53mg | Potassium: 538mg | Fiber: 4g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 87mg | Calcium: 42mg | Iron: 1mg