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  • Rajani Katta MD

Roasted Cauliflower: A Skin Saving Snack

Updated: Aug 16, 2020

Roasted cauliflower on blue plate
Cauliflower is a powerhouse of nutrition, with high levels of fiber, vitamin C, and other antioxidants.

Roasted cauliflower is a great skin-saving snack, because cauliflower is an amazing powerhouse of nutrition. Cauliflower:

  • Contains high levels of antioxidants and other nutrients

  • Contains a hefty dose of fiber.

  • While many of us think of oranges when we think of vitamin C, cauliflower is actually a great source of vitamin C.

While cauliflower is considered a nutritional powerhouse, it can be a hard sell in its raw form due to its bitter overtones. One of the easiest ways to tame those flavors is to toss it in the oven. Roasted cauliflower has a mild flavor, even a touch sweet, and can be eaten straight from the pan or added into many other dishes.

For this recipe, start with one fresh head of cauliflower. Slice, add a drizzle of olive oil and flavor, and bake for 20 minutes.



1 head of cauliflower

2 tbsp olive oil

¼ tsp salt [or to taste]

¼ tsp dried basil

¼ tsp dried oregano



1. Preheat oven to 450 degree F.

2. Chop the cauliflower (see below for suggestions).

3. Place on a roasting pan. For easier clean-up, you can line the pan with either parchment paper or aluminum foil.

4. Drizzle with olive oil, and sprinkle on flavorings.

5. Bake for 20 minutes.


Once the roasting is done, you can add a little extra flavor by sprinkling on a few tablespoons of shredded Parmesan cheese. Place back in the oven for 1-2 minutes to let the cheese melt. This dish tastes best when it is served fresh from the oven.

You can also add other fruits or vegetables to the pan. We've tried adding cherry tomatoes and even grapes for the last 10 minutes of cooking time. Just toss them onto the pan.


You can certainly buy pre-chopped cauliflower, but I've discovered that chopping cauliflower is actually easy. Cut off the thick outer leaves, and then cut the head of cauliflower into 4 large pieces. For each piece, slice off the florets by cutting where the florets meet the stalk. Then, pull or slice the florets into bite-sized pieces. Chop the stalk as well, and toss it onto the pan.


Dr. Rajani Katta is the author of Glow: The Dermatologist's Guide to a Whole Foods Younger Skin Diet. To receive future updates on preventive dermatology and the role of diet, sign up here.



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