roasted cauliflower with rosemary

September 16, 2013 • Nancy Wolfson-Moche

The first chilly, wet school morning called for something warm, whole and hearty.


serves 4-6



1 head cauliflower, including greens

2-3 sprigs rosemary

1 ½ Tablespoons grape seed oil

1 ½ Tablespoons EVOO (Extra Virgin Olive Oil)

a pinch of sea salt


Preheat the oven to 410°F.  Wash the cauliflower well. Shave off any brown spots on the tips of the flowers. Strew the rosemary leaves randomly on top of the cauliflower.

Slice into the head – but not as far as the base – in 4 or 5 places. This will create a few openings, allowing the cauliflower to roast faster and the oil to moisten the heart of the vegetable. Make sure the head stays intact.


Pour the grape seed oil evenly over the outside of the head; then sprinkle with sea salt. Bake (or convection bake) at 410°F for about 25-30 minutes. When the flower tops are slightly brown it is done. Or, you may decide to cook it a bit longer. Remove from oven, drizzle with the olive oil and serve.

This is delicious served with couscous or rice.

©Nancy Wolfson-Moche 2013

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