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Oven-roasted cauliflower with corn and beet salsa

very easy
Prep Time
20 mins
Total Time
35 mins


By Bravo Maude


large head of cauliflower
Vegetable oil (preferably camelina oil)
Salt and pepper
medium beets
whole corn on the cobs
A dozen cherry tomatoes
2/3 cup
camelina oil
2 tbsp
red wine vinegar
A few parsley leaves
Side of kale chips (optional)
1 cup
kale, chopped
Vegetable oil
Salt and pepper


Step 1
Preheat the oven to 450°C.
Cut the cauliflower in half lengthwise.
Drizzle both halves with vegetable oil and season with salt and pepper.
Place on a baking sheet and roast in the oven for 15 minutes.
Step 2
While the cauliflower is in the oven, place the cherry tomatoes on another baking sheet and the salted and oiled kale pieces on yet a third baking sheet. Place the tomatoes and the kale in the oven for a maximum of 10 minutes.
Once the tomatoes are out of the oven, place them in a bowl and lightly crush them.
Set the kale chips aside.
Step 3
Wash and boil the beets, then cut into small cubes. Place in the salsa bowl with the tomatoes. Boil the corn for 10 minutes, then scrape the kernels off and add to the salsa mixture.
Step 4
Roughly chop the parsley and add to the salsa. Add the oil and wine vinegar. Season to taste and thoroughly combine.
Step 5
Remove the cauliflower from the oven and place one half in each plate. Top with salsa. Serve the kale chips on the side.
Step 6