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No. 0537 Mediterranean Free recipe

Golden Roasted Cauliflower Slabs

Instead of tiny florets, the cauliflower is cut into wide slabs that roast flat on the pan, turning nutty and deeply golden where they touch the heat. Simply dressed with olive oil, garlic, cumin and lemon, they make a striking side or a light vegetarian plate.

4.2 from 18 cooks

Browned roasted cauliflower slices and florets on an oil-streaked parchment-lined baking sheet in sunlight
Photo: https://kaboompics.com/ on Pexels
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Level
Easy
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Method 6 steps

  1. Heat the oven to 450 F and line a baking sheet with parchment.

  2. Trim the stem end and cut the cauliflower from top to bottom into 3/4 inch slabs, keeping any loose florets.

  3. Whisk the olive oil, garlic, cumin, turmeric and salt, then brush it over both sides of the slabs and toss the loose florets in the rest.

  4. Lay everything flat on the sheet and roast 15 minutes until browned underneath.

  5. Flip carefully with a wide spatula and roast 12 to 15 minutes more until the edges are golden and the core is tender.

  6. Squeeze the lemon juice over the hot cauliflower and serve straight from the pan.

Tap a step to mark it done.

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