Roasted Local & Organic Cauliflower Recipes

Spice-Roasted Organic Cauliflower Salad with California Medjool Dates and Lentils

Roasted Cauliflower with Lentils and Dates IMG_3503_E_smThis salad is nourishing, hearty and delicious – perfect for a main course if you’re looking for a healthy dinner option. It’s also great as a side to pork or lamb. Adapted from Food and Wine. Serves 4 to 6.


  • 1/2 cup raw, California-grown almonds, roughly chopped
  • 1 cup black beluga or French green lentils, rinsed
  • 2 cups vegetable or chicken stock
  • 1 head of organic cauliflower, cut into 1- to 1 ½-inch florets
  • 1/4 cup plus 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Salt and pepper, to taste
  • 2 Tbsp tahini
  • 3 Tbsp fresh, local Meyer lemon juice
  • 1 tsp honey, such as Wild Mountain honey from Honey Hole Honey Co., available at Sigona’s
  • 8 large, California-grown Medjool dates, pitted and chopped
  • 1 shallot, thinly sliced
  • 4 cups loosely packed baby spinach

Directions: Preheat oven to 425° F.

On a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the cumin, cinnamon and ginger; season with salt and pepper. Roast for 20 minutes, turning about half way through, until the cauliflower is tender and golden brown.

Meanwhile, in a saucepan, combine the lentils with 2 cups of stock and bring to a boil. Simmer over moderate heat until tender, 20 minutes. Drain well and let cool.

In a large bowl, whisk the tahini with the lemon juice, honey, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Scrape the roasted cauliflower into the bowl and add the toasted almonds, dates, shallot and spinach. Toss the salad, transfer to a platter and serve.

Crispy, Roasted Organic Cauliflower with Capers, Golden Raisins and Toasted Panko

Crispy cauliflower with capers, raisins and breadcrumbs IMG_3520_E_smRoasted cauliflower, paired with sweet golden raisins and flavorful capers, topped with toasty, garlic-infused panko, makes for a delicious side dish. Adapted from Bon Appetit. Serves about 8.


  • 1 large head of organic cauliflower, cut into 2-inch-wide florets
  • 6 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil or Sigona’s Garlic Oil, divided
  • Salt and pepper, to taste
  • 3 garlic cloves, thinly sliced (omit if using Sigona’s Garlic Oil)
  • 2 Tbsp salt-packed capers, soaked, rinsed, patted dry
  • 3/4 cup panko breadcrumbs
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup golden raisins
  • 1 Tbsp white wine vinegar or Sigona’s Champagne Wine Vinegar

Directions: Preheat oven to 425°F.

Toss cauliflower florets with 3 tablespoons olive oil or Sigona’s Garlic Oil in a large bowl; season with salt and pepper. Spread cauliflower out in a single layer on a rimmed baking sheet, using two sheets if needed. Roast, tossing occasionally, for about 25 minutes, or until cauliflower is golden and crispy.

Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium-low heat. (If using Sigona’s Garlic Oil, omit garlic in next step.) Add garlic and cook, stirring occasionally, until just golden, 5 to 6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add panko and toss to coat. Cook, stirring often, until panko is toasty, about 3 to 4 minutes; transfer mixture to a plate and set aside.

Add chicken broth to same saucepan. Increase heat to medium, medium-high, and to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside.

Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over the top, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and serve.

Garlic-Roasted Organic Cauliflower with Red, Green & Black Confetti

Roasted Cauliflower with Red, Green and Black Confetti IMG_3467_ERoasting the cauliflower brings out a bit of its natural sweetness, which pairs deliciously with the roasted peppers, olives and parsley. Our garlic olive oil makes the dish absolutely perfect – you’ve got to try it! Adapted from Classic Rachael Ray 30-minute Meals. Serves 4.


  • 1 head of organic cauliflower, separated into 1 ½-inch-wide florets
  • 3 ½ Tbsp Sigona’s Garlic Oil, divided
  • 4 to 6 (jarred) roasted red peppers, drained and diced into small bits (such as roasted Spanish piquillo red peppers)
  • 16 oil-cured olives, such as the Black Beldi from our olive bar, drained and chopped into small bits
  • 1/2 cup loosely packed flat leaf parsley, finely chopped (set aside 1 Tbsp for sprinkling)
  • Salt and pepper, to taste

Directions: Preheat the oven to 400°F.

Toss the cauliflower with 2 tablespoons garlic olive oil; season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast, flipping halfway through, or until tender and golden brown, about 20 to 25 minutes.

Heat remaining 1 ½ tablespoons garlic olive oil over medium heat. Stir in the red peppers, olives and parsley (all but 1 tablespoon). Cook for 2 minutes, then add the cauliflower. Toss to combine, season with salt and pepper.

Transfer to a serving dish, sprinkle with the reserved 1 tablespoon parsley and serve.

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