Lightly charred and crispy at the edges, sweet and caramelized within, Roasted Cauliflower is easy to make, pairs with anything, and you’ll inhale it right off of the sheet pan!
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Roasted cauliflower is impossible to resist!
Whenever I make roasted cauliflower, I just can’t help myself—I have to eat at least a few florets straight off the pan.
Even if it means burned fingertips, I am compelled to do it! It’s just that good.
- Roasted Veggies are Delicious Veggies. If you’re still waiting to fall in love with (or even tolerate) vegetables, roasting is the #1 way to get more of them in your diet and enjoy it at the same time! From Roasted Butternut Squash, to Roasted Brussels Sprouts and this medley of Oven Roasted Vegetables, roasting gives them depth and a delicious caramelized mellowness.
- Versatile. You can serve roasted cauliflower with whatever else you’re having for dinner. Whether you’re cooking Baked Salmon, Air Fryer Chicken Breast, or Stuffed Pork Chops, it’s going to be perfect!
- Always in Season. As much as we love Roasted Asparagus, it’s not great out of season. You can get good quality cauliflower at a reasonable price year-round.
For more ways to cook cauliflower, check out Air Fryer Cauliflower and Whole Roasted Cauliflower.
5 Star Review
“This is the only way I will prepare cauliflower from now on. It’s a challenge to find vegetable recipes my kids, but they sure love this one and so do I!”
— Kaori —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cauliflower. Make your roasted cauliflower extra fun by using a purple or orange cauliflower, or go with the classic.
- Olive Oil. Or another oil you like to use for cooking.
- Salt and Pepper. Big flecks of freshly ground black pepper are especially fab with cauliflower, adding a pleasing warmth.
- Optional Seasonings. Paprika (regular or smoked!), Italian seasoning, garlic powder, and/or Parmesan cheese.
More Seasoning Ideas
I love to use a simple yet impactful blend of paprika, Italian seasoning, garlic powder, and Parmesan cheese, but here are a few more ideas:
- Spicy. Swap the spices listed in this recipe for 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon garlic powder.
- Italian. Use the spices recommended in this recipe, adding 1/4 teaspoon red pepper flakes. Garnish your roasted cauliflower with chopped fresh herbs like parsley and lemon zest with a splash of lemon juice.
- Curry. Swap the spices in this recipe for 2 teaspoons curry powder and 1 teaspoon ground cumin.
- Mexican. Omit the paprika, Italian seasoning, and Parmesan. Add 1 teaspoon chili powder and 1/4 teaspoon cumin. Garnish roasted florets with lime zest and chopped fresh cilantro.
How to Roast Cauliflower
Cut the Florets (photo 1). The more even the size, the more even the roasting. Place the cut florets on a baking sheet; the more flat edges that touch the pan, the crispier the cauliflower will be.
Season and Toss (photo 2). Use enough olive oil to moisten them and any seasonings you like. Move them into a single layer. (Don’t crowd the pan! The florets need space to get crisp.)
Roast (photo 3). Cook cauliflower at 425°F for 22 to 30 minutes, tossing halfway through. ENJOY!
What to Serve with Roasted Cauliflower
- Chicken. This dish would make an excellent side for Pan Fried Chicken Breast, Air Fryer Fried Chicken Breast, or Grilled Chicken Tenders.
- Salmon. Serve this dish with Stuffed Salmon, Pan Seared Salmon, or Blackened Salmon.
- Pork. Stuffed Pork Tenderloin or Air Fryer Pork Chops would be delicious with this recipe.
- Tofu. For a meatless meal, pair this recipe with Crispy Tofu or Air Fryer Tofu.
More Ways to Use Roasted Cauliflower
- Roasted Cauliflower Parmesan. Recipe in The Well Plated Cookbook.
- Cauliflower Steaks. A true knife-and-fork experience! See Cauliflower Steak.
- Roasted Cauliflower Tacos. A hearty, spicy meatless main that vegetarians and meat-eaters alike will enjoy.
- Roasted Cauliflower Salad. Try Roasted Vegetable Salad and Curry Roasted Cauliflower Salad.
- Cauliflower Soup. Blend it into Cauliflower Chowder or add it to Broccoli Cauliflower Soup for a change of pace.
Roasted Cauliflower
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Ingredients
FOR CLASSIC ROASTED CAULIFLOWER:
- 1 large head cauliflower
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
OPTIONAL:
- 1 teaspoon paprika regular or smoked
- ¾ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
Instructions
- Depending upon the size of your pan, coat 1 or 2 rimmed baking sheets with nonstick spray. You need enough pan surface area to hold all of the florets in a single layer without touching. Position a rack in the center of the oven (if using 1 baking sheet) or the upper and lower thirds (if using 2 baking sheets) and preheat the oven to 425 degrees F.
- Cut off the stem end of the cauliflower head so that you have a flat base.
- Stand it up on the base then cut it into four even wedges, slicing from the top of the head down through the stem. Trim away the inner core areas, leaving most of the wedge intact.
- Next, starting at one of the flat sides, cut the wedge into ½ inch “steaks” so that you have maximum flat surface area. Some of the florets will fall away. With the knife or your fingers, break up any remaining florets that are stuck together. If any florets are wider than 1 1/2 inches, slice them in half again (the goal is to maximize flat surface area, for the best caramelization).
- Transfer the florets to a baking sheet. Drizzle with the oil and sprinkle with salt, pepper and the paprika and/or Italian seasoning (if using). Toss to evenly coat. Spread the florets into a single layer, dividing them evenly between the two pans if needed. For max caramelization, flip the florets so that the widest, flattest sides are touching the surface of the pan.
- Roast the cauliflower until it is dark and crispy at the ends and caramelized in the center, about 22 to 30 minutes, depending upon your oven's power and how closely the florets are spaced on the pan. Halfway through the baking time, toss the florets and spread them back into a single layer, rotate the baking sheet(s) 180 degrees F, and (if using 2 pans) switch their positions on the upper and lower racks. Sprinkle with parmesan (if using) and additional salt to taste. Inhale immediately.
Notes
- TO STORE: Refrigerate cauliflower in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Yes, you can freeze roasted cauliflower. Place cauliflower florets in a single layer on a baking sheet, then freeze until solid. Transfer the frozen florets to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.
I was honestly just looking for something healthy to eat and decided I’d tough it through a cauliflower dish. I ended up going back for seconds and thirds. This is probably meant to be a side dish, but it’s so filling that I ended up eating it as my entree. Simple, quick, delicious!