Roasted cauliflower has to be one of the most underrated side dishes of all time. It’s quick and easy to make, goes with almost anything, and costs very little.
There are SO many ways to customize the flavor—this roasted cauliflower recipe will never be boring. Cauliflower is awesome, truly! It’s nutrient dense as well as a great source of fiber.
Plus, there are sooooo many ways to prepare cauliflower if you want to try something different or add more flavor. Try Cauliflower Crust Pizza, a Buffalo Cauliflower Po’ Boy, or Cashew Cauliflower.
Related: If you need more easy side dishes, try: Roasted Cauliflower, Roasted Asparagus, Roasted Carrots, or Roasted Brussels Sprouts. Yum!
- Olive oil
- Garlic powder
- Salt and pepper
If I have some fresh herbs on hand like parsley or thyme, I will throw a tablespoon on top after roasting. But, it’s optional, so if you don’t have it don’t worry about it.
How to Roast Cauliflower:
Prepare the head of cauliflower by cutting off the bottom stem with any leaves that remain. Then, slice into thick steaks OR bite-size florets. I usually do a combination of the two so I end up with slightly different textures after roasting.
Place the cut up cauliflower pieces on a baking sheet in one layer. If they don’t fit in one layer, you may need a second baking sheet.
Drizzle the olive oil and melted butter over the pieces. Then, sprinkle on the seasonings. Toss everything so all the pieces get coated in the fats and seasonings.
Roast in the oven at 425°F for 15-20 minutes. I usually roast for 18-20 minutes as I like the larger pieces to get well cooked and I don’t mind some of the smaller pieces getting crispy.
Tips for Making Oven Roasted Cauliflower:
- You can toss everything in a mixing bowl before transferring to a baking sheet, but I don’t find this necessary so I skip it.
- Other spices you might want to try: ginger, onion powder, turmeric, or for heat red pepper flakes or cayenne.
- Herbs that go well with cauliflower include parsley, thyme, rosemary, or chives.
- If you want to make this dairy-free or vegan, you can omit the butter and just use oil.
Frequently Asked Questions
Why is my roasted cauliflower mushy?
The baking sheet may be overcrowded. If the cauliflower pieces don’t fit in one layer on the baking sheet, don’t force them—just use another baking sheet.
Do you soak cauliflower before cooking?
To roast cauliflower, you do not need to soak or blanch the cauliflower beforehand.
Why is my roasted cauliflower tough?
If your cauliflower is tough, it is likely undercooked. If you are unsure, test the largest piece of cauliflower by cutting it with the edge of a fork. If it doesn’t easily cut through, roast for 3-5 more minutes.
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- 1 head cauliflower
- 2 tablespoons olive oil
- 1 tablespoon butter (melted)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Prepare the head of cauliflower by cutting off the bottom stem with any leaves that remain. Then, slice into thick steaks OR bite-size florets.
- Place the cut up cauliflower pieces on a baking sheet in one layer. If they don’t fit in one layer, you may need a second baking sheet.
- Drizzle the olive oil and melted butter over the pieces.
- Then, sprinkle on the seasonings.
- Toss everything so all the pieces get coated in the fats and seasonings.
- Roast in the oven at 425°F for 15-20 minutes.
- If you want to make this dairy-free or vegan, you can omit the butter and just use all oil.
- Top with a tablespoon of chopped fresh herbs (optional) like parsley or thyme.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious! Love the garlic powder and paprika together with the cauliflower.
I have everything to make this tonight!
Easiest way to make cauliflower. Yum!