Cauliflower: A Crowd Pleaser All on Its Own

Author: Oona Sapunor-Pfaff

Cauliflower is one of those vegetables that often gets overlooked. I have memories of it being steamed alongside carrots and broccoli as a child, or cut up to eat as a cold snack, but back then its flavor matched its color. Bland. As I got older and started waitressing and bartending in restaurants I use to sneak into the kitchen and watch the chefs work their magic. I saw this lovely vegetable take on a new and improved look. It was the perfect vessel to take on different flavor profiles. It was like the overlooked and underappreciated sidekick or best friend in a Hollywood movie. It can handle anything you throw at it. Cauliflower is the always supportive side dish, but it never gets its own spotlight. Today however, it is getting a well-earned front row space in my family’s fridge. Here’s my favorite roasted cauliflower recipe that is a quick and easy dinner or lunch option that will have your taste buds begging for more.

Curry and Cumin Roasted Cauliflower


  • 1-2 heads of cauliflower 
  • 1 tsp. cumin
  • 1 tsp. curry powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • Olive oil to toss
  • Salt and pepper to taste
  • Zest of a lemon
  • Flakey sea salt
  • Pine nuts (optional)


  1. Preheat oven to 450 degrees.
  2. Trim cauliflower stems and leaves off. Cut cauliflower into bite size pieces. 
  3. Mix spices together in a small bowl.
  4. Toss cauliflower in olive oil to coat and then sprinkle spices on to cauliflower until thoroughly covered.
  5. Line a baking sheet with parchment paper or tin foil and spread out cauliflower in an even layer.
  6. Roast for 20-25 minutes. I like mine a little more on the crunchy side so that the little parts get browned. 
  7. Serve in a bowl with lemon zest, some flakey sea salt, and pinenuts.