Make roasted cauliflower that’s tender, golden-brown and perfectly seasoned every time! It’s super easy, flavorful and works as a side dish with just about any main entree.
Cauliflower is definitely a favorite vegetable in our household because of its versatility! It can be used so many different ways… from pizza crust and rice to soup and tacos… the options are truly endless when it comes to cauliflower. Given my love for this veggie, I was surprised to realize that I didn’t have a basic roasted cauliflower recipe on the site… that is until now!
I love all roasted veggies, but roasted cauliflower is definitely one of my favorites! The natural flavors and sweetness in the cauliflower caramelize and become more prevalent, the florets get crispy and they come out tasting so delicious.
Ingredients You’ll Need
Besides the cauliflower and fresh parsley (which is optional) all you need are a few basic pantry staple ingredients to make this recipe. Here’s what you need:
- cauliflower – you’ll want a large head of cauliflower, about 6-8 cups. When picking cauliflower at the grocery store, look for heads that are firm and tightly closed. They should be pale without dark spots. Cauliflower is extremely perishable so avoid any heads that are soft or brown, which is a sign of spoilage.
- olive oil – to infuse the flavors together and keep the cauliflower from sticking to the baking sheet. Avocado oil works great too!
- seasonings – salt, pepper and garlic powder make this roasted cauliflower shine. You can also add some spices like paprika or red pepper flakes if you want an extra kick!
- fresh parsley – I love adding fresh herbs to just about all my meals! It really elevates the flavors of a dish. I prefer fresh parsley, but thyme, oregano, cilantro, basil or dill are all great options. Use whatever you have on hand!
How to Roast Cauliflower
This recipe is so easy to make. Just chop, season and roast!
- Prep – Preheat your oven to 400°F and line a baking sheet with parchment paper for easy clean up. Wash and chop the cauliflower into 1-inch florets. Try to make the florets the same size so they cook evenly.
- Season – Add cauliflower florets to a large bowl with oil, salt, pepper and garlic powder. Mix everything together to ensure the cauliflower is well coated.
- Bake – Place the seasoned cauliflower on a prepared baking sheet. Make sure they’re in a single layer and not too crowded. Roast for 25-30 minutes, until cauliflower is fork tender, tossing halfway through. Broil for 2-3 minutes at the end if you want to brown/crisp up the cauliflower. Just be sure to watch closely near the end so it doesn’t overcook or burn!
Recipe Tips
- Wash and dry well: Before you cut your cauliflower, be sure to wash it and dry it well with a towel or paper towel. If the cauliflower is too wet it won’t crisp up as nicely in the oven.
- Don’t overcrowd the pan: Make sure to leave space in between the cauliflower otherwise they could steam instead of roast, which could result in mushy cauliflower.
- Toss halfway: Tossing the cauliflower halfway through roasting is key! This allows each floret to bake evenly without one side getting burnt.
- Cut florets the same size: Try to cut your cauliflower into similar size pieces to ensure even roasting.
- If broiling, keep an eye on them: If you decide to broil your cauliflower at the end to crisp them up, make sure to keep an eye on them closely. They can easily go from golden brown to burnt. Only speaking from experience here!
- Pre-chop your cauliflower: To save time on the day of, chop your cauliflower into florets 1-2 days before you plan to make this recipe.
- Buy pre-chopped cauliflower: If you’re short on time, you could buy pre-chopped cauliflower. It’s more expensive, but it’s already chopped and washed so it does save some time!
Roasted Cauliflower Variations
This recipe is super simple and results in perfectly golden-brown and tender cauliflower every time, but you can definitely have fun and mix up the seasonings! Here are some ideas:
- Cheese: Add a sprinkle of fresh grated parmesan cheese on the cauliflower with 5 minutes left to roast for some cheesy goodness.
- Spicy: Add some cayenne pepper or red pepper flakes to add some spice.
- Curry: Sprinkle some curry powder on before roasting or make this curry roasted cauliflower.
- Herby: Toss the cauliflower in dried Italian seasoning before roasting for a herby flavor.
- Nuts: For some crunch add some chopped almonds or sunflower seeds right before serving.
- Balsamic: Simply drizzle some balsamic vinegar after cooking for an extra boost of flavor.
How to Serve Roasted Cauliflower
How to Store Leftovers
I recommend storing any leftovers in the fridge in an airtight container for 4-5 days. They’ll likely lose their crispiness, but that doesn’t mean they won’t still be delicious! You can easily reheat them in the toaster oven, convection oven or air fryer to crisp them back up!
Frequently Asked Questions
Yes, of course! I love air frying my cauliflower. It’s super easy and quicker than roasting in the oven. If you have an air fryer you can follow my recipe for air fryer cauliflower.
Yes! You can follow the recipe below with frozen cauliflower if that’s what you have on hand. And no need to thaw it before roasting!
I know cutting cauliflower can be intimidating, but it’s actually pretty easy! The best way to cut cauliflower without the mess is to split it in half with a knife, then cut those half pieces vertically in half. Cut the core and leaves off and then you can either break the cauliflower florets off with your hands or cut them with a knife at the base of the stem. Keep in mind that the more similar in size your florets are, the more evenly they’ll cook! Keeping them in bite-sized pieces is crucial for easy snacking!
More Roasted Veggie Recipes
Be sure to check out all of the cauliflower recipes as well as the full collection of side dishes here on EBF!
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Preheat oven to 400°F.
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Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
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Add cauliflower to a bowl and toss with oil, salt, pepper and garlic powder.
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Put the cauliflower on a rimmed baking sheet and roast for 25-30 minutes, tossing halfway. Broil for 2-3 minutes at the end if you want to brown/crisp the cauliflower. Be sure to watch the cauliflower closely near the end so it doesn’t overcook or burn.
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Serve immediately and top with fresh parsley.
Serving: 1/4 recipe | Calories: 144kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 640mg | Fiber: 4g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
