Roasted Cauliflower



Serving size

4 ounces cauliflower
30 Minutes

This recipe can easily be multiplied and keeps well in the refrigerator.

Roasted Cauliflower


1 spray Spray olive oil
8 ounces Cauliflower, raw (broken into small flowerets)
2 tsp.. Unsalted butter
1/8 tsp., ground Dried tarragon
1/8 tsp. Dried marjoram
1/8 tsp. Salt
1 to taste Black pepper


Place a large skillet in the oven and preheat to 325°F.

When the pan is hot, spray lightly with oil and add the cauliflower.

Return the pan to the oven and roast the cauliflower for about 20 - 25 minutes, tossing occasionally.

While the cauliflower is roasting, place the butter, tarragon, marjoram, salt, and pepper in a large bowl.

When the cauliflower is tender, remove from the oven and transfer to the large bowl.

Toss to melt the spread and coat the cauliflower, then serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

It’s easy to overlook cauliflower in the market because you’re fixed on something “green.” Easy, quick and delicious, this is the perfect side dish for almost any meal (even though it’s white and not green).

"A cauliflower is a cabbage that went to college."

Mark Twain, Author