• 1 head cauliflower, trimmed of outer leaves, rinsed and patted dry
  • ¼ cup Gustare Herbes de Provence Extra Virgin Olive Oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste



Preheat oven to 400 degrees. Using a large chef’s knife, cut cauliflower into thick slices, approximately ¾ inch thick. Trim the stem, as desired. (Keep the florets that fall off and roast with a drizzle of olive oil for another meal.)


Place slices on a baking sheet and brush both sides with Herbes de Provence olive oil. Sprinkle with salt and pepper on both sides. Roast for approximately 20-25 minutes, turning once. They should be tender when pierced with the tip of a sharp knife. Enjoy!


Serving Suggestions:

  • Enjoy as a side dish with grilled fish or meat
  • Makes a surprisingly delicious vegetarian sandwich on light rye with a smear of Little Thief White Wine & Tarragon Mustard on both sides, very thinly sliced red apples, and gouda cheese grilled to perfection
Recipe Tags


Products Featured In This Recipe