ROASTED CAULIFLOWER IS BURSTING WITH FLAVOR, CARAMELIZED EDGES AND THE QUICKEST SIDE DISH TO EVERY MEAL ALL MADE IN ONE PAN!
Roasted Cauliflower is a healthy, quick and easy dinner side that is extremely versatile and shockingly addictive. It is the answer to all your side dish woes made with minimal effort, HUGE flavor and no dishes to clean up!
Roasted Cauliflower is 100% customizable with your favorite seasonings. You can make basic Roasted Cauliflower, Parmesan Roasted Cauliflower or my favorite Curry Roasted Cauliflower (as pictured). Any way you serve this easy Roasted Cauliflower recipe, you will have a crave-worthy winner full of fiber, antioxidants, vitamins and minerals!
You are sure to love this recipe for Roasted Cauliflower!
I LOVE roasted vegetables from Roasted Broccoli to Roasted Carrots to Roasted Root Vegetables to Roasted Asparagus to Roasted Potatoes., and now I can add Roasted Cauliflower to the list! But I have to admit, I used to not love or even like cauliflower. I thought it was SO boring. And then I discovered oven Roasted Cauliflower and its like I was seeing in color for the first time.
Instead of seeing cauliflower as a plain, bland vegetable, I saw it transform into a nutty, buttery flavored delight with golden caramelized edges and the perfect vehicle for Parmesan, lemon, salt, pepper, curry, turmeric, paprika and every other palate pleasing flavor.
Who knew Roasted Cauliflower could be so crazy delicious?! Once you learn how to roast cauliflower (and I use the term “learn” loosely because roasting cauliflower is so easy – you don’t have to stand over them or even stir!), you will never want to make cauliflower any other way!
It might take you a couple times to find your personal favorite way to prepare Roasted Cauliflower, but once you do, I promise you’ll be reaching for the Roasted Cauliflower instead of chips or cookies.
Oven Roasted Cauliflower ingredients
Cauliflower is very mild in flavor which means it is virtually a blank canvas for whatever seasonings you are in the mood for – feel free to get as creative as you would like!
BASIC ROASTED CAULIFLOWER
Roasted Cauliflower transforms into a mouthwatering, caramelized snack with just a few simple ingredients:
- Cauliflower florets: see section on how to cut cauliflower.
- Olive oil: use extra virgin olive oil for more flavor.
- Salt: salt is a MUST otherwise your cauliflower will taste bland.
- Pepper: use more or less to taste. You can always add more salt and pepper to taste after you taste your roasted cauliflower.
- Garlic powder: I find the flavor of garlic powder gets more evenly distributed than minced garlic but you may use 2 cloves minced garlic if you prefer.
How to choose cauliflower
It’s a sad day when you go to make roasted cauliflower and your beautifully creamy white cauliflower is now spotty bad news. To pick cauliflower that will stay fresh longest, pick a head that is free from browning, wet spots or “sun burned spots.” The cauliflower should be firm, heavy for its size with densely packed florets. The leaves should be fresh and vibrant green which is a sign that the cauliflower was recently harvested.
With just these 5 ingredients, you are in for nutty, buttery deliciousness.
Cauliflower Seasoning
That being said, I always like to add a little extra oomph to my roasted cauliflower with some of the ideas below:
CURRY ROASTED CAULIFLOWER
This is by FAR my favorite way to prepare Roasted Cauliflower. I CRAVE Curried Roasted Cauliflower like a cookie monster craves cookies. I make it for snacks, for dinner sides and for more snacks. Patrick also loves this roasted cauliflower preparation. It has a mild kick to it but is more flavorful than “spicy” and still kid friendly.
To make Curry Roasted Cauliflower, follow the basic Roasted Cauliflower recipe but add 1 teaspoon yellow curry powder when you add the rest of the seasonings. Now be prepared for this outrageously simple, crazy delicious roasted cauliflower recipe to blow. your. mind.
PARMESAN ROASTED CAULIFLOWER
Parmesan Roasted Cauliflower is one of the most popular ways to make roasted cauliflower. It adds to the natural nuttiness of the cauliflower.
To make Roasted Cauliflower with Parmesan, roast Cauliflower until tender then sprinkle with ½ cup freshly grated Parmesan then cook 3-5 minutes or until the Parmesan melts. You can use more or less Parmesan to taste.
Lemon ROASTED CAULIFLOWER
Lemon is often paired with garlic and Parmesan when roasting cauliflower or it can be added without the Parmesan. To make Roasted Cauliflower with lemon, simply stir in 1 tablespoons lemon juice and lemon zest to taste after roasting.
CHEESY ROASTED BROCCOLI
You can add any type of cheese from cheddar to pepper jack to your Roasted Cauliflower once it is tender then continue to bake until the cheese is melted.
HERB ROASTED CAULIFLOWER
You can enhance the flavor of Roasted Cauliflower by adding 1 teaspoon Italian seasoning or a variety of fresh herbs. I like to add Italian seasoning when I am adding Parmesan and/or lemon juice.
OTHER INGREDIENT IDEAS:
You can add virtually anything to Roasted Cauliflower! Here are a few more ideas:
- Cajun seasoning
- Turmeric
- Chinese 5 spice
- Smoked paprika
- Ground Cumin
- Chili Powder
- Red chili flakes
I also love serving oven Roasted Cauliflower with nuts such as cashews, sliced almonds, pistachios and peanuts. It is also fabulous with chopped cilantro, dried cranberries, blueberries and lemon or Italian dressing.
How to Roast Cauliflower
- Preheat oven: Preheat the oven to 425 degrees F. We want a very hot oven so the cauliflower cooks quickly and the hot surface area of the pan caramelizes the natural sugars for a wonderfully nutty flavor and crispy tops.
- Prepare baking sheet: I recommend lining a baking sheet with foil for easy cleanup but you can also add the cauliflower directly to the baking sheet. Either way, spray surface with nonstick cooking spray. I do NOT recommend parchment paper because the cauliflower doesn’t caramelize as well.
- Cut cauliflower: Try and cut cauliflower a relatively uniform size. The exact size of the cauliflower florets is up to you. Larger florets will need to roast for more time, smaller florets will roast for less time.
- Dry cauliflower: Dry the florets with a kitchen towel or salad spinner because the dryer the cauliflower the crispier it will become.
- Toss ingredients together: I like to toss all the ingredients together on the baking pan because it saves an extra dish but you can also toss all the ingredients together in a large bowl. In either the pan or bowl, drizzle the cauliflower with olive oil, garlic powder, salt, pepper and any additional seasonings. Stir until very evenly combined. I like to use my hands vs a spatula because I feel it combines everything more evenly, getting the spices in all the nooks and crannies, but that is up to you.
- Spread in an even layer: Spread the cauliflower in an evenly layer on a baking sheet so they are not touching. This ensures the florets will cook evenly and so they will roast and not steam.
- Roast: Roast cauliflower for 25-30 minutes or until the cauliflower is tender and the tips are slightly charred.
- Flip cauliflower: Flipping your cauliflower halfway through is optional – I skip it. It promotes even cooking but if you skip flipping then one side will get extra crispy – which is how I like it.
- Serve! I think roasted cauliflower is best served piping hot so plan accordingly.
How to cut cauliflower for this Roasted Cauliflower Recipe
Cauliflower is very simple to cut. The only important factor is to try and cut the florets into a uniform size to ensure even cooking, but don’t stress too much about it.
To cut the cauliflower:
- Using a sharp chef’s knife, slice cauliflower in half from the top of the crown through the stem.
- Quarter the cauliflower into 4 pieces, slicing vertically.
- Slice the core off of each piece, leaving just the florets.
- Break the large florets off the core with your fingers.
- Use a knife to slice the large pieces into smaller florets, roughly the same size.
What temp do you roast cauliflower?
Roast cauliflower for 25-30 minutes at 425 degrees F or until tender with crispy tops.
There are several factors that affect the tenderness of the roasted cauliflower such as floret moisture, floret freshness, floret size and actual oven heat. So just test your cauliflower after 25 minutes and cook on if you like it more tender OR if you like the edges more crispy/charred.
How long to Roast Cauliflower
Roast cauliflower at 425 degrees F for 25-30 minutes OR until cauliflower are fork tender and the edges are slightly charred.
How to store fresh and Roasted Cauliflower
Even if you select a fresh cauliflower, it can get moldy very quickly without proper storage. When you get your cauliflower home, unwrap it from the cellophane which can trap moisture and promotes rot. Transfer the cauliflower to a sealed plastic bag with a paper towel inside to absorb any excess moisture then puncture several holes near the head of the cauliflower. Store in the crisper drawer of your refrigerator for 4 to 7 days.
How long does Roasted CAULIFLOWER Last?
Roasted cauliflower can be stored in an airtight container and stored in the refrigerator for up to 4 days.
What Should I do with Roasted CAULIFLOWER Leftovers?
There are never any Roasted Cauliflower leftovers at my house, but in the rare case you get the pleasure, leftovers are delicious plain or added to pastas, rice, omelettes and even pizza!
Can I Make Roasted Cauliflower Ahead of Time?
If you want to prepare your cauliflower in advance, then I suggest tossing it with with the olive oil and seasonings, spreading it out on the baking sheet and then refrigerating. When you are ready to eat then oven roast your cauliflower.
How do I reheat this Roasted Cauliflower Recipe
You can reheat roasted cauliflower in the microwave or on the stovetop but for crispier cauliflower, heat it in the oven at 350 degrees F until hot.
What to serve with this Recipe for Roasted Cauliflower
Roasted Cauliflower is fabulous with virtually everything because it is a chameleon when it comes to seasonings. Start with the basic oven Roasted Cauliflower recipe, then add seasonings to suite your cuisine.
Need a side for your Asian dinner? Pair Roasted Cauliflower with turmeric, curry powder, Chinese 5 spice or ginger and serve it with Tandoori Chicken, Asian BBQ Salmon, Lemongrass Chicken, Mongolian Chicken or Asian Caramel Pork.
Need a side for your Italian dinner? Pair oven Roasted Cauliflower with Italian seasonings, garlic and Parmesan and serve it with Lasagna, Spaghetti, Chicken Parmesan, Baked Penne, Million Dollar Mac or Shrimp Fettuccine.
Need a side for your comfort food dinner? Pair Roasted Cauliflower with smoked paprika and/or cheese and serve it with Beef Brisket, Spice Rubbed Steaks, Baked Ham, French Dips, Chicken Cordon Bleu or Oven Fried Chicken.
Roast Cauliflower Recipe FAQs
Even though cauliflower may not be the typical green, leafy vegetable we think of as healthy, it is actually considered a superfood by many. In fact, 100g cauliflower contains more vitamin C than 100g of oranges! To be honest, the health benefits of Roasted Cauliflower are not why I make it, I make it because it is highly addictive. Still, it is nice to know your addiction is healthy :)!
Some health benefits of cauliflower include:
– Cauliflower contains some of almost every vitamin and mineral that you need such as vitamin C which is an anti-inflammatory that can boost immune health and reduce the risk of heart disease and cancer.
– Cauliflower is high in fiber which reduces inflammation and promotes digestive health.
– Cauliflower is a rich source of antioxidants including sulforaphane, glucosinolates and isothiocyanates, which are beneficial in protecting against several chronic diseases, including cancer, heart disease and diabetes.
– Cauliflower is high in choline, an essential nutrient that many people are deficient in which supports metabolism, brain development and the nervous system. It also helps prevent cholesterol from accumulating in the liver.
– Cauliflower is rich in allicin which may reduce the occurrence of stroke and heart disease.
With the New Year, I’m sure many of us have made resolutions to eat healthier and Oven Roasted Cauliflower can help with that goal! Cauliflower is a non-starchy vegetable that is a good source of fiber so it slows digestion which promotes fullness and therefore reduces overall calorie intake.
Cauliflower is low in calories (only 25 calories per cup), but high in vitamins, high in water (92% of its weight is water), and high in fiber – all properties that may assist in weight loss – which means you can eat a large quantity of cauliflower without any guilt!
Roasted cauliflower can become mushy if it’s overcooked, not properly dried before roasting or not spread out into an even layer, causing the cauliflower to steam.
Yes, overcooking cauliflower will cause it to become soft and mushy. Remove the cauliflower form the oven when it is tender with slightly charred ends. If your cauliflower is fresh, it will take longer to roast than if your cauliflower has been hanging out in the fridge for a few days.
Looking for more Oven Roasted Vegetable Recipes?
- Maple Dijon Roasted Brussels Sprouts and Butternut Squash.
- Baked Parmesan Fingerling Potato Fries
- Roasted Broccolini (With Lemon and Garlic)
- Roasted Hasselback Sweet Potatoes
- Asian Roasted Butternut Squash and Cashews
- Mexican French Fries with Salsa Ketchup
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Ingredients
- 1 large head cauliflower cut into bite-size florets about 7-8 cups
- 3 tablespoons extra virgin olive oil
- 1 teaspoon yellow curry powder * optional – see notes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
- Add cauliflower florets and drizzle with olive oil. Sprinkle with seasonings and toss until evenly coated. Spread cauliflower out in an even layer so the florets aren’t touching.
- Bake at 425 degrees F for 25-30 minutes OR until cauliflower are fork tender and the edges are slightly charred.
- Best served immediately.
Notes
OTHER SEASONING IDEAS:
You can add virtually anything to Roasted Cauliflower! Here are a few more ideas:- Cajun seasoning
- Turmeric
- Chinese 5 spice
- Smoked paprika
- Ground Cumin
- Chili Powder
- Red chili flakes
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marcia says
Jen! Thank you for this reminder that healthy can be delicious and easy! We’re starting a Keto type diet so I’m definitely adding Roasted Cauliflower to our snacking repertoire! Thank you! Thank you!
Jen says
You are so welcome Marcia! I’m excited for you to try this Roasted Cauliflower – especially the curry version! I hope you love at much as me!
Harry Joe Presberg says
Dear Jen;
Being ANCIENT, it is sometimes a bit difficult to read your recipes on
the computer screen. How, for example, does one PRINT the one for
roasted cauliflower?
Jen says
Hi there! There is a “print recipe” button at the top of the post just underneath the title and one on the top right if you are looking a the actual recipe – I hope that helps!
Naomi says
I LOVE roasted cauliflower and other root vegetables too! I just roast it plain with just olive oil, salt & pepper and love it that way. However, the different spices you have suggested sound really good. So, I will be kicking it up a notch with one of your spice suggestions with my next batch. We live in the Southeast in South Carolina and decided to take a chance and plant cauliflower. We now have 5 small heads of cauliflower growing and I am so excited! If we get a freeze warning we just cover them and they are still growing nicely. Can’t wait to harvest them and roast different flavors from your suggestions! Thanks Jen!
Jen says
That is so cool you are growing your own cauliflower! I’m excited for you to try the different flavors too – SO many possibilities! Happy New Year!
Sarah C. says
We roast cauliflower with curry at our home. You are right, curry + cauliflower are a match made in heaven!! I’m curious to try it with Parmesan and lemon now! Thanks for reminding me to eat more cauliflower!
Jen says
You have great taste :)! I think you’ll really like the lemon and Parmesan too!
sarah says
I love roasted cauliflower. Thank you for the tip on proper storage, as I’ve had issues in the past when I don’t cut it up right away and it becomes less-than-fresh sitting in the plastic wrapping. I’ll try your method, but I’m wondering if you can clarify: you said poke holes in the top. So silly, but I’m not sure if you mean poke holes in the top of the paper towel that is covering the cauliflower, or in the cauliflower itself? Thank you for clarifying. I feel silly asking, as it may be obvious to others.
Jen says
You are so welcome Sarah! To store, place the whole, uncut cauliflower in a plastic bag with a paper towel then poke holes in the plastic bag – that way the plastic bag can breathe. I hope that helps!
Emily says
If I didn’t have to save it for lunch tomorrow, I’d eat the whole head of cauliflower tonight. Wow! So delicious!!
Jen says
YAY! I’m thrilled you love it so much, thanks Emily!
Keiko says
Hi Jen! To be honest, I have never bought a cauliflower before, but your pictures made me want to try your recipe. So glad I did! It was delicious! I loved the curry flavor! I think I probably ate half of what I made by myself. I couldn’t stop eating! It is good to know that it is also healthy. I will be buying cauliflower more often for sure! I have a question. What do you do with stems?
Jen says
I am SO happy this Roasted Cauliflower recipe convinced you to buy cauliflower and that you loved it! As far as the stems go, I usually toss them but they are definitely edible and can be used in a lot of ways. Here’s a great article with ideas: https://www.thekitchenwhisperer.net/2018/05/08/uses-for-leftover-broccoli-and-cauliflower-stalks/
Lisa Kelly says
OMG I just made the curry cauliflower and absolutely went to flavour-town!!!! So delish!!!!
My big question is – my cauliflower didn’t really “crisp” up on the bottom and the overall texture was soft. Did I use too much oil? Too much spray on the foil? Didn’t cook for long enough? Where do you think I fell down because I want to perfect this one – it’s totally going to be a weekly event here now.
I loved the curry version so much I don’t think I can bring myself to try any of the other flavours hahaha. If I was to try some asian flavours to serve this as a side dish would you suggest the chinese 5 spice or the tumeric version?
Jen says
Thanks Lisa, I’m so happy you loved it so much! Curry is my favorite too! I think 5 Spice would be fabulous for an Asian side or even just ginger and garlic. The answer to the “crispiness” could be all of your suggested reasons. If there is too much oil, the cauliflower will stay soft and even wet. If you cook it longer it will crisp up eventually – it can’t help itself! I’ try less oil and cooking longer and you should get the results you’re looking for. Good luck!
Jeanne says
I’ve been roasting vegetables for years and cauliflower is probably my favorite to roast. I tried this version tonight with curry powder and I LOVE IT!!! Indians have been combining cauliflower and curry forever. Thanks for sharing a recipe for this with lots of variations in cheese and seasonings to try. I think I’ll make cauliflower more often. Such an easy side dish.
Jen says
YAY! Thanks Jeanne, I’m thrilled you loved the curry version – my absolute favorite! I hope you enjoy the other versions as well!
Christina says
I have picky eaters who won’t eat curry seasoning. So I made this with Johnnys Garlic seasoning and spread. It was phenomenal! All but 1 loved it and not a bite if leftover. Will be making this again and again. Thank you for the idea.
Jen says
You are so welcome Christina, I’m thrilled it was a hit! Thanks for the tip on using Johnny’s Garlic seasoning – I look forward to trying that next!
Julie says
Hi I was wondering if you could make this with frozen cauliflower?
Jen says
Hi Julie, yes you can use frozen cauliflower (don’t defrost first) and it will be delicious! It doesn’t tend to caramelize quite a well but it’s still tasty. Enjoy!
Gena says
Thanks for the tips on storage of fresh cauliflower. It seems I always wait to long to actually roast it.
Jen says
You’re so welcome!
Dang Thai says
Woooow…..It’s the only thing that taste good! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya !
Jen says
Thank you! Can’t beat easy and delicious!
Jarrett says
I appreciated your tips for working with Cauliflower and I followed your recipe. Putting the florets in a salad spinner before I roasted them was a huge help. I found that 25 min @ 425 degrees was a little too long for my cauliflower but it’s still the best roasted cauliflower I’ve ever made. Bookmarking this page for next time! Thank you!
Jen says
You’re so welcome Jarrett! I’m happy you found the tips helpful!
mary says
hi Jen
Im 56 and feel like its my first time.
I used fresh garlic chopped up and mixed in with the oil and seasonings.
Also cooked a tray of asparagus with it because I heard the combo of both veggies is super!
Thank you for your recipe, I saved it.
Jen says
You’re so welcome Mary! I’m so pleased it’s a winner!
Deb says
Not a big fan of cauliflower or curry, but the recipe piqued my interest. OMG, this was delicious! It’s a keeper! It only took 20 minutes in my oven.
Jen says
That is awesome Deb, especially when you’re not a fan of either! I’m so happy it won you over!
Kim says
Hands down, the BEST roasted cauliflower recipe. I searched for four months, high and low, and was never satisfied till I found this one. It never fails me, and it’s so easy, even my daughter can make it. It converted her to a cauliflower lover, and it’s a regular part of our dinner rotation.
Jen says
Thank you so much for you awesome review Kim! I am thrilled your search for the best cauliflower recipe stops here! Creating this recipe is honestly what made me a cauliflower lover too!
Patricia Damico says
Wow, I just made this and cannot believe how good it is. I already love cauliflower but this raises it to a whole new level, and it is so incredibly easy. This time I made it pretty plain with Italian seasoning and parmesan, next I am going to try with curry. what a fantastic treat. I also appreciate all the cauliflower tips.
Jen says
Thank you so much Patricia, I’m so pleased you loved this roasted cauliflower so much! I’m excited for you to try the curry version!
Rachel says
Roasted cauliflower is one of my favorite things! Try it with Garam Masala instead of curry, fantastic! I love to serve it with Chicken Korma instead of rice.
Jen says
mmmm, love that idea, thank you!
Dianne says
your recipes looks yummy, got to try.
Jen says
Welcome Dianne! I hope you find many new favorites here!
Goldie says
Great recipe. Like that u provided a bunch of seasoning options. Thanks for sharing.
Jen says
You’re so welcome Goldie, I hope it becomes a favorite new veggie staple!
K Fetter says
Just made roasted cauliflower tonight following your instructions, and it was a big hit! Thank you also for noting how to properly store cauliflower – great information to have.
Jen says
I’m so pleased you loved it, thanks so much!
Karen Brundy says
Loved this simple, but delicious vegetable dish. I made the one with curry. So easy to make, yet so tasty. Keep those recipes coming our way!!. Also, love the fact that you have recipes for the conscientious eater….well, conscientious most of the time. You are also there when we want to cheat. Great selection of recipes. Thanks so much for sharing with all of us. You are a blessing to many
Jen says
Thank you so much for making my day Karen! I eat a variety of foods, so I like to share them all – I’m so please you appreciate them!