Cheesey Roasted Cauliflower

And here’s to another cauliflower recipe. This time, instead of “ricing” the cauliflower, the cauliflower is sliced into thick pieces to create tender, flavourful, cheesey cutlets. Toasty cloves of roasted garlic and caramelized onions amp up the flavour in this dish. If you like cheese bakes, this healthier low-carb twist will blow your mind! 

Cheesey Roasted Cauliflower

  • Servings: 4
  • Print


  • 1 head cauliflower
  • 5 cloves garlic, unpeeled
  • 1/2 large red onion, sliced
  • 3 tablespoons cooking oil (coconut oil is stable at roasting temperatures)
  • 1 tablespoon dried thyme
  • Salt and pepper to taste
  • 1/2 cup cheese of choice (I used Feta. Haloumi, Parmesan and Goat’s cheese are also excellent!)

Let’s go:

  1. Preheat oven to 425F.IMG_0804
  2. Remove the leaves of the cauliflower, and trim the stem with a sharp knife.
  3. Cut the cauliflower into 1 inch slices. Cut these slices again into smaller pieces.
  4. Lightly grease a roasting pan, and place the cauliflower in a single layer on it. Add the garlic and onion, drizzle evenly with oil, and give the pan a good toss. Sprinkle with salt, pepper and thyme. Roast at 425F for 15 minutes.
  5. Remove the pan from oven, giving it another good toss. Sprinkle the cauliflower with cheese. Roast another 15-20 minutes until you can see the cheese boil, making sure the cauliflower is easily pierced with a fork.
  6. Serve hot.


Here I served my roasted cauliflower with quinoa, pumpkin seeds and currants for some sweet and crunchy mish mash. 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: