Roasted Cauliflower

5 from 2 votes

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Roasting vegetables has become a culinary art form, and one vegetable that has gained considerable attention in recent years is cauliflower. With its versatile nature and mild flavor, Roasted Cauliflower is ideal to accompany many dishes.

close up of a plate with seasoned roasted cauliflower
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There are a few tips I use when selecting the perfect Cauliflower. First, look for a cauliflower head that is firm, compact, and free from blemishes. You want the leaves to be fresh and vibrant green, a sign of freshness. I always try and choose a cauliflower with a uniform color as well.

Why You’ll Love This Recipe

  1. Roasting cauliflower intensifies its natural sweetness and nuttiness, resulting in a savory, caramelized flavor that’s truly irresistible. The browning that occurs during roasting adds depth and complexity to its taste.
  2. Cauliflower is a blank canvas that readily absorbs the flavors of the seasonings and spices used during roasting. This makes it incredibly versatile, allowing you to experiment with various flavor profiles to suit your palate.
  3. Roasting transforms cauliflower into a delightful combination of tender insides and crispy, golden-brown edges. The contrast in textures adds to its appeal, making it satisfying to bite into.
  4. Roasting cauliflower is a simple and fuss-free process. With just a few basic ingredients and minimal hands-on time, you can create a delectable side dish or even a main course.
whole cauliflower on a wooden board cut in half

Recipe Ingredients

  • Head of Cauliflower Washed and Cut into Florets: Start with a fresh head of cauliflower, ensuring it’s clean and free of any dirt or debris.
  • 2 Tablespoons Olive Oil: High-quality extra virgin olive oil adds a rich and savory depth to the cauliflower.
  • Salt and Pepper to Taste: Use a pinch of salt and a dash of freshly ground black pepper, adjusting the amounts according to your personal taste preferences.

See the recipe card for full information on ingredients and quantities.

  • Oil Alternative: Try melted butter or ghee instead of olive oil for a richer flavor.
  • Seasoning Variations: For added flavor, consider adding garlic powder, onion powder, or your favorite herb seasoning before roasting.
  • Spice it Up: Add a sprinkle of chili flakes or smoked paprika for a bit of heat.
  • Cheese Topping: 5 minutes before they’re done, sprinkle with some grated Parmesan or crumbled feta and return to the oven.

How To Make Roasted Cauliflower

round wooden chopping block with diced cauliflower

Step #1. Preheat your oven to 425°F and wash and cut the cauliflower into smaller segments.

clear dish of chopped cauliflower

Step #2. In a large bowl, evenly coat the cauliflower florets with 2 tablespoons of olive oil.

baking dish with roasted cauliflower

Step #3. Then, spread them out in a single layer on the prepared baking sheet, making sure not to overcrowd the pan. Sprinkle the cauliflower with salt and pepper to taste.

round white plate with seasoned roasted cauliflower and lemon

Step #4. Roast in the preheated oven for 20-25 minutes, tossing halfway through cooking to ensure even roasting. Roast until they become tender and develop a beautiful golden-brown color.

Recipe FAQs

Can I use other types of oil for roasting the cauliflower?

Absolutely! While olive oil is the most commonly used oil in roasting, you can also use avocado oil, canola oil, or vegetable oil as alternatives.

What’s the best way to store leftover roasted cauliflower?

Allow the roasted cauliflower to cool completely, then transfer it to an airtight container and refrigerate. For the best flavor enjoy within 3-4 days.

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best for this recipe, as frozen cauliflower can release excess moisture during roasting.

How do I prevent the cauliflower from getting too soggy?

To avoid soggy cauliflower, do not overcrowd the baking sheet. If the florets are too close together, they will steam instead of roast.

baking dish with roasted cauliflower lemon and a wooden spoon

Expert Tips

  • Always preheat your oven to the recommended temperature ( 425°F/220°C) before roasting cauliflower. A hot oven ensures even cooking and better caramelization.
  • After washing the cauliflower florets, make sure to pat them dry with a kitchen towel or paper towels. Excess moisture can prevent browning and crispiness.
  • Cut the cauliflower into uniform-sized florets to ensure even cooking. This prevents some pieces from becoming overcooked while others are undercooked.
  • A baking sheet with edges (rimmed) helps contain any oil or juices that may drip during roasting, making cleanup easier.
a baking dish with seasoned roasted cauliflower on a wooden spoon

What to Serve Roasted Cauliflower With

Roasted cauliflower makes an excellent side dish for grilled or roasted meats such as chicken, grilled fish, air fryer steak, or pork. The hearty and savory flavors of roasted cauliflower complement the protein beautifully.

How to Store Roasted Cauliflower

Before storing, let the roasted cauliflower cool to room temperature. Hot or warm food can create condensation inside the storage container, leading to sogginess.Transfer the roasted cauliflower to an airtight container and then place in the refrigerator.

More Vegetable Sides To Consider

close up of a baking dish with seasoned roasted cauliflower
5 from 2 votes

Roasted Cauliflower

Roasted cauliflower is a dish characterized by tender florets, caramelized edges, and a rich flavor, achieved through the process of high-temperature oven cooking.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6

Ingredients 

  • 1 head of cauliflower, washed and cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large bowl, toss the cauliflower florets with the olive oil until they are evenly coated.
  • Spread the cauliflower in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan to ensure even roasting.
  • Season the cauliflower with salt and pepper to taste. You can start with about 1/2 teaspoon of salt and a few cracks of black pepper.
  • Roast the cauliflower in the preheated oven for about 20-25 minutes, or until they begin to brown and become tender. Be sure to toss the cauliflower halfway through the cooking time to ensure even roasting.
  • Once roasted to your desired level of crispiness, remove the baking sheet from the oven.
  • Serve the roasted cauliflower as a delicious side dish or snack.

Notes

  • Size of Florets: Ensure the cauliflower florets are of similar size for even roasting. Too large and they won’t cook through evenly; too small and they might burn.
  • Oil Alternative: Try melted butter or ghee instead of olive oil for a richer flavor.
  • Seasoning Variations: For added flavor, consider adding garlic powder, onion powder, or your favorite herb seasoning before roasting.
  • Spice it Up: Add a sprinkle of chili flakes or smoked paprika for a bit of heat.
  • Cheese Topping: 5 minutes before they’re done, sprinkle with some grated Parmesan or crumbled feta and return to the oven.
  • Serving Ideas: Roasted cauliflower can be topped with fresh herbs like parsley or drizzled with lemon juice for added zest. It also pairs well with tahini or yogurt-based dips.

Nutrition

Serving: 1 of 6 servings, Calories: 65kcal, Carbohydrates: 5g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 29mg, Potassium: 287mg, Fiber: 2g, Sugar: 2g, Vitamin C: 46mg, Calcium: 21mg, Iron: 0.4mg
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