Roasted Cauliflower with Cilantro-Caper Chutney

Have you tried roasting your cauliflower yet? If you haven’t, you should start. And this recipe is the perfect place to start. It is divine. Really. Plus, cauliflower is chock-full of all of the good stuff: fibre (we all need more, you know why), antioxidants, and anti-inflammatory compounds. We should all eat more. But I get that anything is hard to eat if it isn’t tasty, and historically, cauliflower has always been on the low end of my list of favourite veggies. But this cauliflower recipe will change your mind (and your life) forever. I promise. The edges are crisp and buttery, the flavour is perfectly salty with just enough spice to keep things interesting, and the cauliflower melts in your mouth just a little.

Even more, while this cauliflower alone is really tasty, the cilantro-caper chutney really takes it over the top. This is great as an appetizer or side dish. Did I mention that it is great for your colon, friendly to your good gut flora, and anti-inflammatory? Hope you like it!



Roasted Cauliflower

Great as an appetizer or side-dish, this roasted cauliflower is sure to please!

Course Appetizer, Side Dish


  • 1 head of cauliflower (chopped into bite sized pieces)
  • 1/4 cup ghee or avocado oil
  • 1 tsp turmeric (ground)
  • 1/2 tsp sea salt
  • 1/4 tsp paprika
  • 1/4 tsp freshly ground black pepper


  1. Preheat oven to 350 degrees

  2. Line your largest baking sheet with parchment paper

  3. Dump the cauliflower bites onto the parchment paper. Top with the rest of the ingredients.

  4. Use your hands to rub the ghee or avocado oil and spices onto every piece, ensuring they are evenly coated. Spread them out as much as possible so they aren’t touching one another.

  5. Roast for 20 mins. Stir around, roast for another 10 minutes, or until the cauliflower begins to turn brown with caramelized bits.

  6. Let sit for 5 minutes before adding the chutney (see recipe for chutney below). Chutney can be drizzled over the cauliflower, or served on the side for dipping.


Cilantro-Caper Chutney

This chutney carries a big punch and is a wicked dipping sauce for anything. Specifically, roasted cauliflower.


  • 1/4 cup cilantro
  • 1 tbsp capers
  • 1 clove garlic (peeled)
  • 1 tbsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 big pinch of salt


  1. Place everything in a food processor and process until chopped and combined, but still chunky.