I make roasted cauliflower almost every week. It’s SO simple, healthy, and absolutely delicious. The florets come out of the oven with crisp, golden brown edges and a rich, nutty flavor. They’re perfect for serving as a side dish, tossing into a salad, a grain bowl, or a pasta…or eating straight off the baking sheet. You’ll find my go-to roasted cauliflower recipe below, along with my best tips and tricks for cooking it perfectly every time. I’ve also shared a few of my favorite ways to serve roasted cauliflower. Yes, this roasted veggie is great on its own, but with a little lemon zest, fresh herbs, or a sprinkle of Parmesan cheese, it’s even better.
How to Roast Cauliflower
To make this recipe, you’ll just need 4 ingredients: olive oil, salt, pepper, and a head of cauliflower. Start by preheating the oven to 425°F. Don’t go any lower with the oven temperature here—a hot oven helps the cauliflower florets crisp up and caramelize as they cook. If your oven has a convection setting, I recommend using it! It’ll help the cauliflower brown beautifully. Then, break the cauliflower into bite-sized pieces. I like to break mine with my hands, but you can cut the cauliflower with a knife if you prefer. Either way, do your best to keep the cauliflower florets to a consistent size so that they cook evenly.
Tip: You can chop up the cauliflower cores and roast them alongside the florets too!
Next, season the cauliflower. Toss it with plenty of olive oil, salt, and pepper. Don’t skimp on them! These simple ingredients add so much flavor to roasted cauliflower.
Then, bake! Spread the florets in an even layer on a rimmed baking sheet lined with parchment paper.
Tip: Make sure to leave a little space around each one! If the florets are too crowded on the pan, they’ll steam—not caramelize—in the oven. Use two baking sheets if necessary.
Roast for 25 to 35 minutes, or until the cauliflower florets are tender and browned around the edges. Finally, season to taste with salt and pepper, and enjoy! Find the complete recipe with measurements below.
Seasoning Options for Roasted Cauliflower
Lightly crisp and browned around the edges, oven roasted cauliflower is a fantastic addition to salads, pastas, tacos, and grain bowls. It’s also a delicious side dish. Season it simply with salt and pepper, or try one of these variations for a fun twist:
Spice it up! Toss the cauliflower with your favorite spices before roasting. I like mine with curry powder, za’atar, or garlic powder and smoked paprika. Make it cheesy. In the last few minutes of baking, remove the cauliflower from the oven and sprinkle it with grated Parmesan cheese. Bake for 5 minutes more, or until the cauliflower is crisp and the cheese is melted. Add a sauce. Drizzle the roasted cauliflower with a punchy sauce like pesto, romesco sauce, or tahini sauce. Or make it bright and fresh. After roasting, toss the cauliflower with lemon zest and fresh herbs such as chopped parsley or thyme. For an extra burst of bright flavor, squeeze it with lemon juice just before serving.
How do you like to season roasted cauliflower? Let me know in the comments!
How to Store Roasted Cauliflower
The cauliflower is best just after roasting, but leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or in the microwave.
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