Roasting cauliflower is an easy and delicious way to transform this simple vegetable into a crispy, golden side dish that everyone will love. Whether you’re a cauliflower fan or just looking to try a healthier side dish, roasting cauliflower adds depth of flavor that’s simply irresistible.
With just a few simple ingredients, you can create a roasted vegetable dish right in the oven that’s healthy, flavorful, and perfect for any meal.
Oven-Roasted Cauliflower Is:
- Naturally sweet and nutty – Roasting brings out the cauliflower’s natural sweetness, and the olive oil browns the edges to perfection.
- Simple and minimal ingredients – Just a simple head of cauliflower, olive oil, salt, and pepper. That’s it!
- Quick & easy – Only about 25 minutes in the oven, making it a perfect side dish for busy weeknights.
- Versatile – Serve it as a side, add it to salads, or top your favorite grain bowl with it.
What You Need to Roast Cauliflower in the Oven
- Fresh Cauliflower: You will need 1 large head of cauliflower, about 2 pounds, which makes about 4 servings as a side dish. While you can grab a bag of pre-cut cauliflower to save time if needed, I find that the best texture comes from a fresh head of cauliflower.
- Extra-Virgin Olive Oil: Adds a lovely, mild flavor to the cauliflower while helping it roast to a crispy golden texture.
- Sea Salt: A little salt helps to enhance the natural sweetness of the cauliflower and brings out the flavor.
- Ground Pepper: Freshly ground black pepper adds a subtle bite and complements the olive oil and salt perfectly.
Seasoning cauliflower simply with just salt and pepper creates wonderfully roasted florets that let the natural, nutty flavor of the vegetable shine. You can add any seasonings you like, but try it this way first to truly appreciate the pure, roasted cauliflower taste.
(See the printable recipe card below for the full recipe)
How To Roast Cauliflower in the Oven
- Preheat the oven: Set your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prep the cauliflower: Cut the cauliflower head in half through the core, then cut out the tough center. Use kitchen shears or a paring knife to separate the florets, aiming for evenly sized pieces. If any florets are too large, cut them in half or quarters to ensure even roasting.
- Season the florets: Place the cauliflower florets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything directly on the baking sheet until the florets are well coated.
- Roast the cauliflower: Spread the seasoned florets in a single layer, giving them plenty of space to roast rather than steam. Roast for 20 to 25 minutes, flipping halfway through, until the edges are golden and crispy.
- Serve warm: Transfer the roasted cauliflower to a serving dish and enjoy it as a side or snack while still hot and crispy.
Tips & Variations
- Add some heat: For a spicy kick, sprinkle a pinch of red pepper flakes on top before roasting.
- Make it cheesy: Add a sprinkle of Parmesan cheese or nutritional yeast to the cauliflower after roasting for a cheesy, savory finish.
- Herb it up: Try adding fresh thyme, rosemary, or garlic to the cauliflower before roasting for an extra layer of flavor.
- Meal prep: Roasted cauliflower stores well in the fridge for up to 4 days in a covered, airtight container. Simply reheat in the oven to bring back that crispy texture, or enjoy cold as a savory addition to a meal.
Serving Ideas for Oven-Roasted Cauliflower
- Simple and Classic: Serve roasted cauliflower as a side dish with roasted chicken, baked salmon, or a hearty beef stew.
- Cauliflower Bowl: Add roasted cauliflower to a grain bowl with quinoa, chickpeas, roasted sweet potatoes, and a drizzle of tahini dressing.
- Taco Filling: Use roasted cauliflower as a flavorful and crunchy filling for veggie tacos; top with avocado, pickled red onions, and a squeeze of lime. Or, add to any taco recipe as a garnish.
- Cauliflower Salad: Toss roasted cauliflower with arugula, cherry tomatoes, crumbled feta, and a lemon vinaigrette for a warm salad.
- Roasted Cauliflower Soup: Blend roasted cauliflower with vegetable broth, garlic, and a splash of cream for a velvety soup. Or use it in my favorite cauliflower soup here.
- Mediterranean Mezze: Pair roasted cauliflower with hummus, baba ganoush, olives, and pita for a simple, flavorful platter.
- Snack with Dips: Serve warm roasted cauliflower with a side of tzatziki, ranch, or a spicy harissa dipping sauce.
- Casserole Upgrade: Mix roasted cauliflower into a cheesy baked pasta dish or a creamy gratin for extra texture and flavor.
- Pizza Topping: Scatter roasted cauliflower over a white pizza with ricotta, mozzarella, and a drizzle of hot honey.
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Description
Roasted cauliflower is an easy, healthy, and flavorful side dish that’s perfect for any occasion. Whether you’re serving it with roasted meats, tossing it into a salad, or enjoying it on its own, this simple recipe will quickly become a favorite.
- Preheat the oven to 425 degrees Fahrenheit. Prepare a large baking sheet with parchment paper or baking foil. Set aside.
- On a cutting board, Use kitchen shears to cut the stems vertically around the core to break off large florets. You can use a paring knife, but using scissors results in more individual florets and reduces any small cauliflower bites that break off while cutting. If needed, cut the florets through the stem with a knife into the desired size.
- Spread the cut cauliflower florets out evenly on the lined baking sheet and drizzle with extra virgin olive oil, salt and pepper. Place the pan in the oven and roast until golden and tender, 20 to 25 minutes, depending on the thickness.
- Serve warm.
Notes
Storage: Roasted cauliflower stores well refrigerated in an airtight container for up to 4 days.
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