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A bowl of roasted cauliflower. A serving spoon rests in the bowl.
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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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: roasted cauliflower
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.
    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.


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