Roasted Cauliflower Italian Style

We wanted to find something different and healthy to do with cauliflower and stumbled on some made in an Italian style. Lately we’ve been coating them in breadcrumbs and going in an Asian direction, so this was a nice change. The tomato paste really adds some zing to the dish!


  • 1 medium head cauliflower
  • 5 tsp. tomato paste
  • 3 Tbsp olive oil
  • 1 tsp. Dijon mustard
  • 1/2 cup grated Parmesan cheese, divided into two 1/4 cups
  • 1 tsp. dried oregano leaves
  • 1/2 tsp of garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 2 tsp. of red pepper flakes (to taste)


  1. Preheat your oven to 400° F
  2. In a large bowl, combine the tomato paste, olive oil, and Dijon mustard. Whisk together.
  3. Add 1/4 cup of the Parmesan cheese, oregano, garlic powder, salt, pepper, and red pepper flakes.
  4. Break the head of the cauliflower into florets and add them to the tomato mixture. Stir them using a spatula until you have a nice red covering over all the cauliflower florets. If it’s very thick, add a little more olive oil so you can get a good covering.. We ended up adding an extra tablespoon.
  5. Using the spatula to transfer the cauliflower florets and all the sauce to a large baking sheet. Spread out the florets to give them a little space between them and, as best you can, try to turn them so the cut side is down.
  6. Roast until they are darkened and tender, 25 – 30 minutes. For crispier florets, increase the heat to 425° F and reduce the cook time to 20-25 minutes.
  7. Sprinkle with the remaining Parmesan cheese when you serve the florets.

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