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–+ servings
Close-up of crispy roasted cauliflower florets with parsley and garlic

CHOU-FLEUR ROTI

Golden, crisp-tender roasted cauliflower with olive oil, garlic, black pepper, and a fresh parsley finish.
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Prep Time 10 minutes
Cook Time 25 minutes
chill time 0 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: French-inspired
Calories: 127
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 large head cauliflower about 2 lb / 900 g
  • 2 1/2 tbsp olive oil 37 ml
  • 1/2 tsp salt about 3 g
  • 1/2 tsp black pepper
  • 2 garlic cloves finely minced
  • 1 tbsp parsley chopped

Equipment

  • Chef’s knife
  • Cutting board
  • Large mixing bowl
  • Sheet pan
  • Spatula

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Cut the cauliflower into medium florets.
  3. Add florets to a large bowl and toss with olive oil, salt, black pepper, and minced garlic until evenly coated.
  4. Spread cauliflower on a sheet pan in a single layer.
  5. Roast for 20–25 minutes, stirring/flipping halfway through, until deeply golden and browned on the edges.
  6. Sprinkle with chopped parsley and serve warm.

Nutrition

Calories: 127kcalCarbohydrates: 10gProtein: 4gFat: 9gSaturated Fat: 1.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.1gSodium: 290mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 40IUVitamin C: 100mgCalcium: 40mgIron: 1mg

Video

Notes

  • Don’t overcrowd the pan—space helps the cauliflower roast and brown.
  • For extra crisp edges, roast on the upper-middle rack.
  • Swap parsley with chives or cilantro if preferred.

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