Go Back
–+ servings
Roasted cauliflower
Print Recipe
5 from 10 votes

Roasted cauliflower

Cauliflower roasted in a tomato sauce with olive oil and fragrant spices is a humble Greek recipe.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Lunch, Main Course
Cuisine: Greek
Servings: 4 people
Author: Mia Kouppa

Equipment

  • roasting pan with cover

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 2-3 medium sized potatoes, cut into wedges optional, (sort of)
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pepper
  • 3/4 cup (180 mL) tomato sauce or passata (strained tomatoes)
  • 1/2 cup (125 mL) olive oil
  • 1 cup (250 mL) water
  • oil for greasing bottom of roasting pan

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • Lightly grease the bottom of your roasting pan.
  • In a bowl toss together the cauliflower and potatoes with salt and the juice of your lemon.
    1 large head of cauliflower, cut into florets, 1 teaspoon salt, 2-3 medium sized potatoes, cut into wedges, 1 lemon, juiced
  • Place the vegetables into your roasting pan and sprinkle them with the cinnamon and pepper.
    1 teaspoon ground cinnamon, 1 teaspoon pepper
  • Mix together the tomato sauce or passata, olive oil and water and then pour the mixture over the vegetables.
    3/4 cup (180 mL) tomato sauce or passata (strained tomatoes), 1/2 cup (125 mL) olive oil, 1 cup (250 mL) water
  • Cover your roasting pan and place it on the middle rack of the oven.
  • Bake for 60 minutes, remove cover and test for doneness. The cauliflower and potatoes should be soft and your kitchen should smell delicious.
  • Enjoy!