Roasted Cauliflower – Healthy & Delicious!

When I grew up in the Mississippi Delta, my wonderful mother often made a cauliflower casserole.  When I began to cook a few years ago, I got her to share her recipe with me.  She knew it by heart, but copied a well-worn 3″x5″ recipe card for me by hand.   I only cooked it one time.  I was afraid someone in our family would have a heart attach before they had a second helping!  It was loaded with cheese and butter and heavy cream.  It was good, very good.  But it was not very healthy.  This recipe, inspired by a post by Ann McCorkle Lester as a sensible and tasty alternative.  It should work well with beef, chicken or fish.  Give this recipe a try and let me know how it works for you.


  • 1 Each  – Large Cauliflower
  • 1 Teaspoon – Salt
  • 2 Tablespoons – Extra Virgin Olive Oil
  • 1 Teaspoon – Herb Seasoning such as Tammy’s Herbal Rub Seasoning from John Henry.  You may follow this LINK to have it delivered to your door.
  • 1 Cup – Sharp Cheddar Cheese, Freshly Grated
  • Parsley Flakes


  1. Remove all leaves and wash cauliflower in warm water.
  2. Place cauliflower in saucepan and fill with water until cauliflower is covered.
  3. Add 1 tablespoon of extra virgin olive oil and one teaspoon of salt to water and bring to a boil.
  4. Boil for 20 minutes, or until cauliflower begins to soften. 
  5. Remove and place head on cookie sheet or pizza pan covered in foil, for easy clean-up.
  6. Cover with the remaining tablespoon of extra virgin olive oil, and rub into the surface.
  7. Cover with a liberal portion of herb seasoning. 
  8. Preheat oven at 350 degrees and cook for 15-20 minutes until crown is a golden color.
  9. Remove, cover with sharp cheddar cheese and a few parsley flakes, and cook for an additional 5 minutes, or until cheese is fully melted. 
  10. Cut in pie shapes and serve. 
  11. Live a long, healthy live!

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