Go Back
+ servings
Roasted cauliflower pilaf recipe at lynnecurry.com.

Roasted Cauliflower Pilaf

This vegan recipe is a main or side dish. You can add bits of leftover chicken or turkey or tofu--or top it with a fried egg--if you're feeling the need for protein.

Course Side Dish
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Author Lynne Curry


  • 1 large head cauliflower, trimmed and cored organic
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt, plus additional to taste
  • 1/4 teaspoon black pepper
  • 1 large red onion, finely chopped
  • 1 large red pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 cup chopped fresh Italian parsley


  1. Preheat the oven to 425 degrees F and have a baking sheet on hand. 

  2. Cut the cauliflower into florets. Pulse in batches in a food processor until finely and uniformly chopped. Transfer onto the baking sheet. Drizzle 1/4 cup of the olive oil over it and season with salt and pepper. Mix well. Spread into an even layer from edge to edge.

  3. Roast the cauliflower, stirring every 15 minutes, until most of it turns golden brown, about 30 minutes. 

  4. Meanwhile, heat the remaining tablespoon oil in a skillet over medium heat. Add the onion and pepper and cook until they begin to brown, about 6 minutes. Add the garlic and cook until fragrant.

  5. Transfer the roasted cauliflower into the skillet and stir to combine. Taste for seasoning and toss with the parsley before serving