Roasted Cauliflower



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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 so many different ways… from pizza crust and rice to soup and tacos… the options are truly endless when it comes to cauliflower. Given my love for this veggie, I was surprised to realize that I didn’t have a basic roasted cauliflower recipe on the site… that is until now!

Roasted cauliflower on a baking sheet topped with fresh parsley.

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.

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

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. 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!
Roasted cauliflower on a baking sheet with a metal spatula scooping up some of the cauliflower.

How to Roast Cauliflower

This recipe is so easy to make. Just chop, season and roast!

  1. Prep – Preheat your oven to 400°F and line a baking sheet with parchment paper for easy clean up. Wash and chop the cauliflower into 1-inch florets. Try to make the florets the same size so they cook evenly. 
  2. Season – Add cauliflower florets to a large bowl with oil, salt, pepper and garlic powder. Mix everything together to ensure the cauliflower is well coated.
  3. Bake – Place the seasoned cauliflower on a prepared 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!
Roasted cauliflower in a white bowl with a metal serving spoon.

Recipe Tips

  • Wash and dry well: Before you cut your cauliflower, be sure to wash it and dry it well with a towel or paper towel. If the cauliflower is too wet it won’t crisp up as nicely in the oven.
  • Don’t overcrowd the pan: Make sure to leave space in between the cauliflower otherwise they could steam instead of roast, which could result in mushy cauliflower.
  • Toss halfway: Tossing the cauliflower halfway through roasting is key! This allows each floret to bake evenly without one side getting burnt.
  • Cut florets the same size: Try to cut your cauliflower into similar size pieces to ensure even roasting.
  • 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. 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!
Roasted cauliflower on a baking sheet topped with fresh parsley.

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:

  • 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.
  • Herby: Toss the cauliflower in dried Italian seasoning before roasting for a herby flavor.
  • Nuts: For some crunch add some chopped almonds or sunflower seeds right before serving.
  • Balsamic: Simply drizzle some balsamic vinegar after cooking for an extra boost of flavor.
A plate of roasted cauliflower topped with fresh parsley served with a fork.

How to Serve Roasted Cauliflower

A close up image of roasted cauliflower on a white plate topped with fresh parsley.

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

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.

Can I Roast Frozen 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!

What’s The Best Way 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!

More Roasted Veggie Recipes

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

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

5 from 2 votes

Roasted Cauliflower

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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 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.
    Raw cauliflower florets in a glass mixing bowl being tossed in oil and seasonings with two wooden spoons.
  • 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 on a baking sheet.
  • Serve immediately and top with fresh parsley.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: roasted cauliflower
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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