Roasted Cauliflower
0
Published Feb 19, 2024, Updated Nov 09, 2024
This post may include affiliate links. Thank you for your support.
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 one of my favorite veggies. I honestly love the flavor, especially when it’s roasted and it’s so versatile. From cauliflower pizza crust and cauliflower rice to soup and cauliflower tacos… the options are truly endless when it comes to cauliflower.
Table of Contents
Why You’ll Love This Recipe
- Delicious – Roasting the cauliflower really brings out its natural sweetness and makes the edges golden and crispy. It’s seriously addictive! I could eat an entire batch myself straight from the pan!
- Simple – You just need a few basic ingredients and you’ve got yourself a delicious side dish that’s ready in no time.
- Healthy – Cauliflower is low in calories and packed with nutrients, making it a perfect healthy side or snack. Plus, you can season it however you like!
- Perfect for meal prep – Roasted cauliflower is great for meal prep! Make a batch at the start of the week to toss in salads (like this roasted cauliflower salad), grain bowls (like my chicken protein bowl) or even just to use as a side dish for weeknight dinners.
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.
- 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!
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:
- Balsamic: Simply drizzle some balsamic vinegar after cooking for an extra boost of flavor.
- 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.
- Nuts: For some crunch add some chopped almonds or sunflower seeds right before serving.
How to Make
This recipe is so easy to make. Just chop, season and roast!
Step 1: Add cauliflower florets to a large bowl with the seasonings. Mix everything together to ensure the cauliflower is well coated.
Step 2: Place cauliflower on a prepared baking sheet in a single layer and roast until golden and cooked through.
Brittany’s Tips!
- Don’t overcrowd the pan: Make sure to leave space in between the cauliflower florets otherwise they could steam instead of roast, which could result in mushy cauliflower.
- Cut into the same size: Try to cut your cauliflower chunks into similar size pieces to ensure even roasting.
How to Serve Roasted Cauliflower
- As a snack: Sometimes I reheat them in the oven, but I honestly love roasted veggies cold, straight from the refrigerator. Serve them with a dip like guacamole or hummus for the ultimate snack or sprinkle the leftovers with parmesan cheese to indulge a little!
- As a side: Serve this roasted cauli as a side with your favorite protein. Here are some ideas: spinach and feta turkey burger, air fryer chicken breast, crispy baked tofu or blackened salmon.
- In a salad: I love adding warm (or cold) roasted cauliflower to my salads! Try this roasted vegetable salad or roasted cauliflower lentil salad.
- As buffalo cauliflower wings: Turn this roasted cauliflower into buffalo cauliflower wings by adding some buffalo sauce!
- In a grain bowl: Roasted veggies are a delicious addition to grain bowls! Here are some ideas: buddha bowl or falafel bowls.
- In tacos: Make tacos with this cauliflower tacos recipe.
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
If your cauliflower turns out mushy and soft, it’s possible your baking sheet was too crowded, which resulted in your cauliflower steaming instead of roasting. Be sure to spread the florets out on the baking sheet!
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!
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!
More Roasted Veggie Recipes
- Roasted Root Vegetables
- Roasted Carrots
- Roasted Sweet Potatoes
- Roasted Broccoli
- Roasted Kohlrabi
- Easy Oven Roasted Potatoes
- Roasted Green Beans
- Smashed Potatoes
Be sure to check out my full collection of healthy side dishes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Cauliflower
Ingredients
- 1 large head of cauliflower, about 6-8 cups, cut into 1-inch florets
- 3 Tablespoons olive or avocado oil
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon ground pepper, plus more to taste
- ½ teaspoon garlic powder
- Fresh parsley, chopped finely, for garnish
Instructions
- Preheat oven to 400°F.
- Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
- Add cauliflower to a bowl and toss with oil, salt, pepper and garlic powder.
- 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.
- Serve immediately and top with fresh parsley.
Notes
- To store: Store 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
