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This Easy Roasted Cauliflower recipe only requires three basic ingredients and makes a crunchy, satisfying side dish that goes with so many meals!
I think cauliflower is one of those vegetables people just decide to dislike because of how it looks. I can’t deny that it’s probably the blandest looking vegetable out there, and all by itself, the flavor isn’t a complete knockout. But like any good mother, I was determined to turn this nutritious, albeit mild, food into a scrumptious snack or side item. And I must say… I think I did it!
The truth is, most vegetables taste about a hundred-times better (real statistic in my kitchen) when they’re roasted with a little oil and salt (like these carrots, or spring vegetables or beets). I mean, you really can’t go wrong with this method of veggie preparation. If you’re still scarred from the cold, boring cauliflower on veggie plates of yore, you’ve got to give this Easy Roasted Cauliflower a shot before you write off the simple vegetable for good. I can almost promise this easy, no-fuss dish will change your mind.
Table of Contents
Why You’ll Love This Recipe
- It’s so simple to throw together but the flavor is fantastic!
- It’s simple to clean up since it only uses one bowl and one sheet pan.
- It’s family friendly. No mushy textures here!
Ingredients
- A Head of Cauliflower: medium or large
- Oil: such as olive oil
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Easy Roasted Cauliflower
Step #1. Preheat the oven to 400°F. Cut the cauliflower in half and remove most of the stem. Rinse it and pat dry or air dry.
Step #3. Place the cauliflower on a rimmed baking sheet. Sprinkle it with salt.
Step #2. Continue cutting the cauliflower until it is in bite size pieces. Put the pieces in a bowl and drizzle with oil. Stir or toss to coat.
Step #4. Roast for 18-24 minutes until the side touching the pan is darkened and it is tender. Remove from the pan and add additional salt if needed. Serve.
Recipe FAQs
You can freeze roasted cauliflower, but it might not maintain its crunch as well. Store leftovers covered in the fridge for up to 5 days, or freeze for much longer. Be sure to reheat in an oven to avoid microwaved mush vegetables!
Yes, yes, yes! Although, y’all know I’m a big believer that everything is just fine to eat in moderation. Fried, battered, sugared, sauteed, or otherwise — there is no such thing as “good” or “bad,” “healthy” or “unhealthy” in my home and heart. But I digress… Cauliflower is a cruciferous veggies, which means it has some magical antioxidant properties, anti-inflammatory effects, and high fiber content. Because of all of these superb characteristics, eating it can actually help reduce the chances of cancer, and it’s a wonderful source of vitamin C.
Make sure you roast your cauliflower on a baking sheet that is not lined. The contact with the sheet will help crisp up those bottoms of the florets. Also, don’t overcrowd the pan. If things get a bit too cozy on the cookie sheet, you’ll end up steaming the veggies, rather than roasting them up to a nice crisp.
Expert Tips
- Cut the cauliflower as evenly as possible so it cooks evenly.
- Use a big enough sheet pan so that the cauliflower has enough room to spread out. This will let it cook and brown, rather than steam.
More Vegetable Recipes to Consider
Recipe Collections
Zucchini Recipes
Side Dishes and Salads
Easy Creamy Cheesy Potatoes
Vegetable Sides
Glazed Honey Roasted Carrots
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Easy Roasted Cauliflower Recipe
Ingredients
- 1 medium to large head cauliflower
- 2 tablespoons oil, such as olive oil
- Salt to taste
Instructions
- Preheat the oven to 450 degrees F.
- Prep the cauliflower by using a sharp knife to cut the head in half. Remove the bulk of each stem, and then rinse the cauliflower well. Pat dry or allow to dry.
- Use a knife to cut each half into 1.5- to 2-inch wide chunks. Break the chunks into smaller bite sized pieces. Place all of them in a large bowl.
- Drizzle the oil over the cauliflower, and toss/stir well to evenly coat the cauliflower with oil.
- Place the cauliflower on a rimmed baking sheet WITHOUT any kind of baking mat or parchment paper. Direct contact with the pan is key.
- Sprinkle with salt.
- Roast for 18 to 24 minutes, until tender and darkened on the side that is touching the pan.
- Remove from the oven and add additional salt to taste. Serve hot.
Notes
- You can mix broccoli on this sheet pan if you’d like a little of both. They cook at similar times, and it works well to cook them both.
- If you crowd your pan, your veggies will steam instead of roast. To get that nice golden crisp to them, give them plenty of room on the pan.
- Cut the cauliflower into even, bite size pieces so it cooks evenly.
- This is a versatile side dish that goes with just about everything!
