Wüsthof America

Spicy Roasted Cauliflower

Cauliflower transforms with a smoky, spicy flavor in this simple recipe that consistently remains a customer favorite on the menu of Pizzeria Lola.

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Roasted Cauliflower with Calabrian Chile


Recommended Tools:

WÜSTHOF 7” Hollow Ground Santoku Knife



  • 1 medium head cauliflower, cut into small florets
  • ¼ cup extra virgin olive oil
  • 1 Tbsp lemon juice
  • 2 teaspoons Calabrian chiles (found in Italian specialty markets)
  • Fresh flat-leaf parsley, roughly chopped, for garnish
  • Lemon zest, for garnish
  • Salt and freshly ground black pepper, to taste



Preheat the oven to 425˚ F.

Cut cauliflower into small florets.

In a large mixing bowl, toss the cauliflower florets with the olive oil and salt and pepper to taste.

Spread the cauliflower evenly on a large baking sheet.

Place the pan in the oven and roast until the florets are lightly charred and cooked through, approximately 15 to 20 minutes.

While cauliflower is roasting, chop a few Calabrian chiles into small pieces and set aside.

Check on the cauliflower after 10 minutes to ensure an even roast.

Remove from the oven, place in a large serving bowl and toss with the lemon juice and chiles.

Garnish with lemon zest and parsley.

Serve immediately.