Baked cauliflower

This delightfully simple yet addictive recipe is stolen wholesale from Caroline Peterson’s cooking blog, Just Clean Food. It makes an ideal healthy side dish — just set it up and prepare the main course while it’s baking!

Source  Just Clean Food blog Difficulty your goldfish could do it Time 10 min preparation, 30 min baking Serves 2

Baked cauliflower, here with the breadcrumbs options and a few tomatoes and potato slices to fill out the dish. I think I’ll leave it to brown a bit longer next time, though.


  • 1 head of cauliflower
  • 2–3 tbsp liquid clarified butter or olive oil
  • salt
  • (optional: breadcrumbs)

See this post about clarified butter. A liquid form of it (fractionated butter) is available in bottled form by the name of «Bratcrème» in Switzerland, but you can just melt regular clarified butter or ghee in a pan. The original recipe calls for olive oil, which of course works just as well. Personally, I prefer the taste of butter. Don’t use regular butter, it will probably blacken in the oven.


Cut the little mushroom-shaped parts of the cauliflower (apparently the term is «florets») off the trunk and split the large ones into bite-sized pieces. Discard the trunk and the leaves, and put the florets into a sieve. Give them a good wash under running water, and then a good shake to dry them off.

Toss the cauliflower pieces with the clarified butter or oil until they’re well-coated. A salad bowl works well for that, but if you’ve melted the butter in a pan you can just stir it with the cauliflower. Sprinkle in a few pinches of salt as well. If you’re using breadcrumbs, include them in the tossing.

Heat your oven to 180° C. Transfer the cauliflower into a gratin mould or a baking sheet, and bake it for about 30 minutes until the tops start to brown. Give them a stir once or twice to make sure they get some exposure from every side.

That’s it, you’re already done! If you’ve used a gratin mould, you can bring it straight to the table. Just be careful, it’s going to be very hot for a while.


The use of butter is already a slight variation on my part… but what I really want to try out next is to toss the cauliflower in breadcrumbs after the butter. Mmmm…

Update: Breadcrumbs work well, they add to the texture of the dish. They didn’t add much in terms of flavor, though…  maybe I didn’t bake them long enough to brown? I’ll keep experimenting!


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