Roasted Cauliflower with Coconut


First it’s $12 a head then it’s $2?

Good example of supply and demand I guess….


Whatever the reason, this cruciferous vegetable packs a nutritional punch so I glad it’s affordable again :)

What’s so great about cauliflower and his cruciferous cousins?

Well, eating broccoli, brussel sprouts, cabbage and cauliflower on a regular basis has been associated with a lower risk of heart attack, stroke and cancers of the breast, lung, colon, prostate and pancreas.

And what gives these guys their superpower effects? Phytochemicals! These phytochemicals do good work in the body, providing anti-cancer, antioxidant and anti-inflammatory effects.

BUT if you cook them to mush, the action of the phytochemicals is destroyed so eating them raw, roasted or lightly steamed is best.

I wanted to make this Roasted Cauliflower with Coconut ever since I cleaned out my kitchen pantry and found a not-too-long forgotten bag of flaked coconut.

Cauliflower is featured on my Top 5 White Foods list and lends itself easily to a good roast.

Takes about 35-40 minutes to roast and it is certainly one of the easiest recipes around.





  • 1 head cauliflower
  • 2 Tbsp olive oil
  • 3 Tbsp unsweetened coconut, flaked


  1. Pre-heat oven to 400 degrees F
  2. Prep cauliflower – trim, wash and cut into small florets
  3. Toss with olive oil
  4. Spread out evenly on baking sheet
  5. Sprinkle with coconut
  6. Bake in oven for approximately 35-40 minutes

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