When I was young, my favorite part of a trip to Pizza Hut was the opportunity to prowl the salad bar. I always piled my plate high with raw cauliflower the perfect vehicle for the delicious ranch and thousand island dressings! 

Over the years my appetite for this incredibly versatile cruciferous veg has not waned in the slightest. However, demand for the humble caulie by the vega, raw food, and clean eating movements means that its prices have gone through the roof. You’re probably more likely to be eating cauliflower rice or cauliflower parmigiana than humble cauliflower cheese these days.

Though the pricing never indicates a seasonal glut, cauliflowers are grown for summer and autumn harvests. In the UK, if we’re not getting them from Devon and Cornwall, I am reliably informed by my local independent greengrocer that they’ll be shipped in from France.

One cauliflower recipe I return to again and again is roasted cauliflower florets. I love chomping on these crispy crumb-coated florets as a snack or even a breakfast with an egg on the side. This quick and easy dish will satisfy four people if you use a large cauliflower.

At the time of writing this article, cauliflowers are £1 in my local Co-op, with prices pretty similar in all the main supermarkets. However, you may pay a bit more, but the quality and freshness you can get from your local farmer’s market is amazing.

Cauliflower is an amazing health hack!

This crowdpleaser is a superfood, packed with vitamins, minerals, and antioxidants while staying low calorie. A one-cup serving of roasted cauliflower florets (prepared my way) contains

• 65 calories
• 2 grams of protein
• 2 grams of fiber
• 77% of your daily recommended intake of vitamin C
• 20% of your daily recommended intake of vitamin K
• 10% of your daily recommended intake of vitamin B6
• 8% of your daily recommended intake of potassium

Cauliflower is also a great buy because of its digestive benefits, particularly when eaten raw. It is high in fiber and promotes optimal gut flora, helping to keep your digestive system working smoothly (sometimes a little too smoothly with gassy results). 

Crisp and crunchy roasted cauliflower florets recipe

The priority with this recipe is the cauliflower and the oatcakes. Feel free to improvise with whatever you have at home. I’m sure it would work just as well with breadcrumbs or panko, but I usually use oatcakes. 

They’re not trying to be healthy, but I think they work as a nutritious and delicious side dish that even young hands and mouths can handle. As I have said elsewhere on this blog, I am not multimedia-friendly, so forgive the quality of the photographs. 

Ingredients

• 1 large cauliflower, with leaves in good condition
• A packet of 6 oatcakes (Nairns, or supermarket’s own brand)
• Salt 
• Black pepper
• Chilli powder
• Dried herbs
• 3 garlic cloves
• Olive oil

Method

Preheat your oven to 200°C (392°F).

Wash your cauliflower thoroughly in cold water. In this recipe, I cook the leaves and stem along with the florets, so it is pretty much a zero-waste recipe. 

Cut the cauliflower into bite-sized florets and remove any leaves and stems. Make sure the florets are evenly sized to ensure even roasting. Pat them dry with a kitchen towel and set them to one side.

Pull apart the leaves and stem, making sure there are no bugs. Pat them dry and roughly chop them up.

Take a packet of 6 oatcakes and bash them into a fine crumb. I’ve learned the hard way that you’ll create less mess if you do this while they are still in their sealed packet. 

Put your dry seasonings into the crumb. I usually use a ¾ tablespoon of salt, a generous shaking of white pepper, and a liberal sprinkling of parsley, chives, or other dried herbs. 

Crush or finely chop three cloves of garlic. 

In a large bowl lightly coat the cauliflower florets in olive oil. Add the garlic and mix or toss the florets. Then add your seasoned oat cake crumb, ensuring that all the florets get coated in the crumb.  

Do the same for the leaves and stem. 

Spread out the cauliflower florets and leaves on baking trays. You’ll probably need two trays for this job. 

The roasting time for cauliflower florets depends on the size of the florets and your oven. I usually roast them at 200°C for 20-25 minutes, until they are golden brown and tender. Your tray with the leaves will probably need to come out after 10 minutes as they become crispy extremely quickly.

To ensure even roasting, make sure to spread the florets out in a single layer on a baking tray. You can also flip them halfway through the cooking time to ensure they are evenly cooked. 

Once suitably crispy (feel free to ‘taste-test’), whip them out of the oven, let them cool, and serve them with some herby Greek yoghurt or as a side dish with a main meal. 

Rounding up

Roasting cauliflower is a great way to bring out its natural sweetness and nuttiness. Plus, it’s a low-carb, low-calorie alternative to starchy side dishes like potatoes or rice. Whether you’re a vegetarian, vegan, or just looking for a healthier option, roasted cauliflower florets are a delicious and satisfying choice.