Published Sep 30, 2022, Updated Nov 14, 2022
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How to 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 definitely a favorite vegetable in our household because of its versatility! It can be used to make rice, pizza crust, tacos, soup, buffalo wings and so much more. The options are endless when it comes to cauliflower! I have a recipe for air fryer cauliflower, but to my surprise I didn’t have a basic roasted cauliflower recipe on the site… that is until now!
I love all roasted veggies, but roasted cauliflower is definitely one of my favorites! The natural flavors and sweetness in the cauliflower caramelize and become more prevalent, the florets get crispy and they come out tasting so delicious.
Cauliflower Health Benefits
Cauliflower is a veggie that’s low in calories but high in vitamins and minerals! It actually contains some of almost every vitamin and mineral that you need daily. It’s high in fiber, which helps promote digestive health. One cup of cauliflower contains 10% of your daily fiber needs.
Cauliflower is also a great source of antioxidants and vitamin C, which helps protect your cells from harmful free radicals and inflammation, boosts your immune system and can help reduce the risk of heart disease and cancer. Because cauliflower is low in calories but high in fiber and water it’s a great vegetable to help with weight loss. (Source)
- 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. You can also add some spices like paprika or red pepper flakes if you want an extra kick!
- 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!
How to Make Roasted Cauliflower
Begin by preheating your oven to 400°F. Wash and chop the cauliflower into 1-inch florets. Try to make the florets the same size so they cook evenly.
Add cauliflower florets to a large bowl with oil, salt, pepper and garlic powder. Mix everything together and place the seasoned cauliflower on a rimmed baking sheet. Make sure they’re in a single layer and not too crowded. Roast for 25-30 minutes, until cauliflower is fork tender, tossing halfway through.
Broil for 2-3 minutes at the end if you want to brown/crisp up the cauliflower. Just be sure to watch closely near the end so it doesn’t overcook or burn!
Serve immediately and garnish with fresh parsley, if desired.
How to Cut Cauliflower For Roasting
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!
How to Eat 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. It’s also a delicious addition to this kung pao tofu.
- In soup – when in doubt, use your leftover roasted cauliflower to make this cauliflower soup!
- 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.
- In pasta – next time you make pasta, throw in some roasted cauliflower for some added nutrients. This zucchini noodle fettuccini alfredo with roasted cauliflower is delicious!
Tips For Success
- Don’t overcrowd the pan. If you fill the entire pan without leaving some space between the cauliflower it may take a lot longer for them to bake evenly, which could result in mushy cauliflower.
- Roast at a high temperature. By roasting your cauliflower at high temperatures, 400°F-425°F, you have a better chance at getting crispy and delicious cauliflower that isn’t over or undercooked.
- Toss halfway. Tossing the cauliflower halfway through roasting is key! This allows each floret to bake evenly without one side getting burnt.
- Make sure florets are about the same size. If some of your cauliflower florets are bigger or smaller than the others, your cauliflower will roast unevenly and you’ll be left with some pieces that are overcooked or undercooked.
- If broiling, keep an eye on them. If you decide to broil your cauliflower at the end to crisp them up, make sure to keep an eye on them closely and only broil for 2-3 minutes. They can easily go from golden brown to burnt. Only speaking from experience here!
- Pre-chop your cauliflower. To save time on the day of, chop your cauliflower into florets 1-2 days before you plan to make this recipe.
- Buy pre-chopped cauliflower. If you’re short on time, you could buy pre-chopped cauliflower. It’s more expensive, but it’s already chopped and washed so it does save some time!
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!
Roasted Cauliflower FAQs
Yes! This roasted cauliflower is incredibly healthy and super nutritious.
I would recommend washing your cauliflower florets in a colander under cool water before roasting them. This will simply help remove any dirt, debris or pesticides.
Boiling is just another method of cooking cauliflower. No need to boil your cauliflower before cooking! You can roast them raw and they’ll turn out nice and crispy.
The best way to not overcook your cauliflower in the oven is to toss all of them halfway through and keep an eye on them towards the end of baking. You want them to be fork-tender, but not too mushy!
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.
More Cauliflower Recipes
- Baked Cauliflower Mac and Cheese
- Cauliflower Tacos
- Cauliflower Soup
- Air Fryer Cauliflower
- Healthy Mashed Cauliflower
- Buffalo Cauliflower Wings
- How to Make Cauliflower Rice
- Cheesy Cauliflower Nachos
- Sriracha Cauliflower and Chickpea Sheet Pan Meal
- Cauliflower Oatmeal
- Curry Roasted Cauliflower
- Cauliflower Gratin
Be sure to check out all of the cauliflower recipes as well as the full collection of side dishes here on EBF!
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.