Roasted Cauliflower

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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.

A bowl of roasted cauliflower. A serving spoon rests in the bowl.

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)

Ingredients measured out to make roasted cauliflower: cauliflower, olive/avocado oil, garlic powder, salt, pepper and parsley.

Ingredients Needed

  • 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!
Collage of four photos showing the steps to make roasted cauliflower: chopping the cauliflower, adding spices and then roasting on a pan.

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.

Chopped cauliflower florets on a cutting board.

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!

Roasted cauliflower in a bowl with a serving spoon.

How to Eat Roasted Cauliflower

Close up of a bowl of roasted cauliflower. A serving spoon rests in the bowl.

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!

Close up of cauliflower florets roasted on a sheet pan.

Roasted Cauliflower FAQs

Is roasted cauliflower healthy?

Yes! This roasted cauliflower is incredibly healthy and super nutritious.

Does cauliflower need to be washed before roasting?

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. 

Is it necessary to boil cauliflower before cooking?

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.

How do you not overcook cauliflower?

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!

Can I roast cauliflower in the air fryer?

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

Be sure to check out all of the cauliflower recipes as well as the full collection of side dishes here on EBF!

Roasted Cauliflower

5 from 2 votes
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.
A bowl of roasted cauliflower. A serving spoon rests in the bowl.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

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.
    Cauliflower chopped into florets on a cutting board.
  • Add cauliflower to a bowl and toss with oil, salt, pepper and garlic powder.
    Cauliflower florets tossed in spices in a glass mixing bowl.
  • 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.
    Roasted cauliflower florets on a sheet pan.
  • Serve immediately and top with fresh parsley.

Nutrition

Serving: 1/4 recipe Calories: 144kcal Carbohydrates: 11g Protein: 4g Fat: 11g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Sodium: 354mg Potassium: 640mg Fiber: 4g Sugar: 4g
Course: Side
Cuisine: American
Keyword: roasted cauliflower

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