Roasted Cauliflower

Looking for a new spring recipe? This bright, crispy, roasted purple cauliflower is simple to make and only requires one pan.

I love how roasted cauliflower is crunchy and savory all in one bite. I recently discovered roasted vegetables a couple years ago and fell in love with them. I like to roast all different types of veggies however, cauliflower seems to always be my go to.  I enjoy how simple it is to make and can be easily flavored with minimal seasoning.

To make this cauliflower dish you would first started by cutting the purple cauliflower into florets. You want to try to make each piece of cauliflower about the same size.  You will then lay the cauliflower and garlic on a sheet pan evenly. Drizzle the lemon juice and oil on the the cauliflower and garlic and season with salt and thyme and toss. Bake for 25 minutes until the tops of the cauliflower are slightly roasted. Let cool, serve and enjoy!

Have you ever eaten purple cauliflower before? I promise I did not die it or alter the color at all. This purple cauliflower has turned this beautiful bright purple color from antioxidant anthocyanin which is also found in foods like red cabbage.

When I first bought this cauliflower it was a lilac purple but when roasted turns into this bright magenta purple color. Both colors almost makes this cauliflower to pretty to eat!

I have also been asked if you can  cook purple cauliflower the same way as white cauliflower. The answer to that question is yes! You can eat it raw, baked, mashed, or added to your entree dishes.

Roasted Cauliflower

  • Servings: 5
  • Difficulty: easy
  • Print

Looking for a new spring recipe? This bright, crispy, roasted purple cauliflower is simple to make and only requires one pan.


  • 1 head of purple cauliflower, chopped to florets
  • ½ lemon, juiced
  • 5 cloves of garlic, cut in half
  • 2 Tbsp of oil ( I prefer avocado oil)
  • 1 tsp salt
  • 1 tsp thyme


  1. Preheat the oven to 425 degrees F.
  2. On a large sheet pan lay the cauliflower and garlic out evenly.
  3. Sprinkle the oil, lemon juice, salt and thyme on the cauliflower evenly and toss.
  4. Place cauliflower in the oven and bake for 25 minutes.
  5. Let cool and serve immediately. Leftovers will last 3 to 4 days.

Make it Your Own

  • Need extra seasoning? Sprinkle additional salt and thyme to your cauliflower.
  • Cant find purple cauliflower at your local grocery store? Substitute purple cauliflower for white cauliflower
  • Making this dish for a family party? Double the recipe.

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