Roasted Cauliflower

Roasted Cauliflower is a simple yet irresistible side dish that turns an everyday vegetable into something wonderfully flavorful and satisfying. With perfectly caramelized edges and a tender bite, this recipe will make you fall in love with cauliflower all over again.

Why You’ll Love This Recipe

Roasting brings out the natural sweetness of cauliflower and gives it a delicious nutty flavor with crispy, golden edges. It’s healthy, quick to prepare, and so versatile — you can enjoy it on its own, toss it into salads, or serve it alongside your favorite main dishes. Plus, you only need a few pantry staples to make it!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cauliflower head, cut into florets
• Olive oil
• Salt
• Black pepper
• Garlic powder or minced garlic (optional)
• Paprika or smoked paprika (optional)
• Fresh herbs or grated Parmesan for garnish (optional)

Directions

this recipe

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and cut the cauliflower into evenly sized florets.
3. In a large bowl, toss the florets with olive oil, salt, pepper, and any optional seasonings.
4. Spread the cauliflower in a single layer on the prepared baking sheet, making sure the florets aren’t crowded.
5. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden brown and crispy.
6. Garnish with fresh herbs, a squeeze of lemon juice, or grated Parmesan if desired. Serve immediately.

Servings and timing

This recipe makes about 4 servings and takes around 10 minutes to prep and 25–30 minutes to roast.

Variations

• Add a sprinkle of curry powder or chili flakes for a spicy twist.
• Toss with grated Parmesan in the last 5 minutes of roasting for extra flavor.
• Drizzle with a little balsamic glaze before serving for a tangy touch.
• Mix with other veggies like broccoli or carrots for a colorful roasted veggie medley.

Storage/Reheating

Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 375°F (190°C) for about 10 minutes or until warmed through to help it crisp back up. You can also reheat it in a skillet over medium heat.

FAQs

Can I use frozen cauliflower?

Yes, but make sure to thaw and pat it dry first to help it roast better and avoid sogginess.

How do I get my cauliflower extra crispy?

Don’t overcrowd the baking sheet — give the florets space so they roast instead of steam.

Can I make this recipe ahead of time?

Roasted cauliflower is best fresh, but you can prep the florets and store them in the fridge a day ahead.

What should I serve with roasted cauliflower?

It’s great with roasted meats, fish, or tossed into grain bowls and salads.

Do I need to peel the cauliflower?

No peeling needed — just remove the leaves and core, then cut into florets.

Can I add cheese?

Absolutely! Sprinkle grated Parmesan or cheddar during the last few minutes of roasting.

How do I stop my cauliflower from getting mushy?

Use high heat, don’t overcrowd the pan, and make sure the florets are dry before roasting.

Is roasted cauliflower healthy?

Yes! It’s naturally low in carbs and high in fiber and nutrients.

Can I roast the cauliflower whole?

You can! Just increase the roasting time and check for doneness by piercing the center with a knife.

What oil is best for roasting?

Olive oil adds great flavor, but you can also use avocado oil or any neutral oil with a high smoke point.

Conclusion

Roasted Cauliflower is an easy, healthy side dish that’s endlessly adaptable and bursting with flavor. Once you try roasting cauliflower this way, you’ll never want to steam it again! Enjoy it fresh from the oven, and get creative with your favorite seasonings and toppings.

Print