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Edible Gardening: Garlic Roasted Organic Cauliflower and Cabbage

It is always so rewarding to find a recipe that calls for ingredients from your very own vegetable garden! Cabbage, the in-season veggie for September and October, can be used in a variety of different dishes, but chances are that you have never tried to roast it before! Try this delicious recipe of garlic roasted cauliflower and cabbage – you won’t look back. Not only is it a great side to any of your favourite lean meats, it is hearty enough to serve as a stand-alone meal.


  • 1 head cauliflower
  •  1 small cabbage
  • 1/4 cup light soy sauce
  • 2 cloves garlic sliced thin or crushed
  • 2 tablespoons Olive Oil, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Preheat oven to 200 degrees
  2. Wash cabbage and cauliflower well and remove outer leaves. 
  3.  Roughly chop cauliflower and cabbage into bite-sized pieces.
  4. Line a baking sheet with aluminium foil 
  5. Spread half of olive oil over foil and place cabbage, cauliflower and garlic slices across baking sheet. 
  6. Drizzle the top with remaining olive oil and season lightly with salt and pepper.
  7. Mix together and spread out in single layer over baking sheet.
  8. Bake at 200 degrees for 12 minutes.
  9. Stir vegetables, or use a spatula, to turn vegetables over to allow the other side to roast for another 10 minutes.
  10. Remove and enjoy.