Baked Italian Cauliflower


Whether you’re looking for a new vegetable side dish recipe or not, you’ve got to try this cauliflower! It is so flavorful and tastes absolutely wonderful with baked chicken. The almond flour and seasoning mixture acts as Italian “breadcrumbs,” and turns brown and slightly crispy in the oven, with the help of some glorious melted gold (aka grass-fed butter). It makes the house smell like an Italian feast and will literally make your mouth water. I think it would also taste delightful dipped in some Marinara sauce with Italian meatballs. Really, there are many possibilities.


Inspired by this recipe.


  • 1 large head cauliflower, cut into florets
  • ~1/4 cup chicken or beef bone broth, preferably homemade
  • 4-5 Tbsp grass-fed butter or ghee
  • Sea salt and black pepper to taste
  • 1/3 cup blanched almond flour
  • 1.5 Tbsp dried oregano
  • 1/2 Tbsp dried parsley
  • 1 Tbsp granulated garlic


  1. Preheat oven to 375 degrees. Place cauliflower florets in a 8×8 or 9×9 baking pan. Pour the broth on top.
  2. Melt the butter in a small bowl and add the sea salt and black pepper. In a separate bowl, mix together the almond flour, oregano, parsley and granulated garlic (or garlic powder).
  3. Sprinkle the almond flour mixture evenly over the cauliflower florets. Then, evenly drizzle the melted butter on top.
  4. Cover with a lid (if your pan has an oven-proof one that fits) or aluminum foil. Bake for 30 minutes and then remove cover/foil and bake for another 25-30 minutes more.

Yields: ~5 side servings



14 thoughts on “Baked Italian Cauliflower

  1. Paula January 28, 2014 / 6:02 pm

    I think I have to make this soon– it does look delicious and the almond meal sprinkled on top is a great idea!!

    • paleoinpdx January 29, 2014 / 5:27 pm

      Thanks, Paula! Enjoy πŸ™‚

  2. leia January 29, 2014 / 2:13 pm

    Looks great, and perfect timing I love when a recipe I have all the ingredients for comes up in my feed just as I’m contemplating dinner. I just put some in the oven. I added green beans to the mix.

    • paleoinpdx January 29, 2014 / 5:28 pm

      Thank you, Leia! Great idea with the green beans too. I might have to try that!

  3. keely January 29, 2014 / 4:32 pm

    what do you do with the bone broth ????????

    • paleoinpdx January 29, 2014 / 5:26 pm

      It’s there, Keely…in step one! I added it after you pointed it out on Facebook. Thank you! Sometimes, my eyes and brain overlook things πŸ˜‰

  4. Naz (@CinnamonEats) January 31, 2014 / 10:43 am

    I love how you get so creative with your dishes πŸ™‚ Simple but creative… and TASTY! Love it πŸ™‚

  5. Paula February 2, 2014 / 1:38 pm

    This is crazy good cauliflower! The top has texture, the edges got a little chewy, and the inside is soft. It reminds me of a comfy casserole and I will be making a 9×13 pan of this next time because it’s not lasting very long!

    • paleoinpdx February 3, 2014 / 9:37 am

      Thanks, Paula! I love the combination of textures as well, especially the crispy/chewy parts. Our small pan didn’t last very long either!

  6. altlegal January 9, 2015 / 3:07 pm

    I have some cauliflower left over from making cauliflower rice yesterday, but I don’t have almond flour. I think I’ll skip that and just season it and roast it awhile. However, I’m not sure what “granulated garlic” is. I have garlic powder and bulk garlic – am I mincing the bulk garlic, or sprinkling on garlic powder, or something else?

    Also, hello from Michigan to Oregon! I lived in OR for 4.5 years before I came back to MI – I miss it all the time though!

    • paleoinpdx January 9, 2015 / 3:12 pm

      Granulated garlic is basically just finely ground dried garlic. It’s more course than garlic powder and looks more like garlic salt. I buy it in the bulk spice section at the store. I’m sure garlic powder will suffice. I rarely buy garlic powder because it clumps up into hard rocks before I can use it! Granulated garlic doesn’t do that and also has better garlic flavor, in my opinion. You can leave out the almond flour, but it won’t have the same “breadcrumb” texture. You’ll still get the good Italian flavor though.

      Where in MI are you? Funny that we’re flip-flopped!

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