Weight & Wellness

Roasted Cauliflower and Onion




Cauliflower is a very nutrient dense vegetable, comprising Vitamin C, B vitamins, various antioxidant and anti-inflammatory substances, Omega 3 fatty acids and fiber.  It is also versatile and delicious - especially when it is roasted as in this recipe.  And as far as recipes go, it doesn't get much simpler.

The photo departs a bit from the recipe because I tossed in a few string beans and tomatoes I had picked from my porch garden - feel free to do the same, and you will increase the nutritive value and visual appeal of the dish.  A bit a fresh parsely would be a nice, healthy adornment, as well.




2 lbs. cauliflower, cut into flowerets

1 large red onion - halved lengwise (stem to root), then sliced (not too thin) lengthwise

a nice sprinkling of a fresh herb, I used rosemary, but thyme or sage would be nice (dill, parsley or basil should be added after the vegetables are cooked)

about a teaspoon of rosemary

extra virgin olive oil

(1/2 tsp. turmeric)

(a few shakes of paprika)

salt and pepper to taste


Pre heat oven to 400 degrees.


Place all ingredients (except tender herbs) in a large bowl and stir to coat - generously - with the olive oil.


Scrape ingredients into a 14" cast iron skillet or nonstick foil lined baking sheet.  Roast for 30 minutes, stirring once or twice until vegetables are browned in spots and softened.  (Toss with tender herbs, if using).


If you like a bit of tang, you may sprinkle the vegetables with a bit of lemon juice before or after roasting.