Roasted Cauliflower
If you’re looking for the absolute best way to cook cauliflower, this is it! This oven roasted cauliflower recipe will give you florets with wonderfully caramelized golden edges and a tender but not mushy texture. This perfectly roasted cauliflower is good enough to enjoy on its own, or you can sprinkle on your favorite cheeses or herbs.
One of the secrets to loving vegetables is to find the best ways to cook them, and roasting is arguably the best way to make cauliflower.
Sure, I also love Cauliflower Rice in recipes like Cilantro Lime Cauliflower Rice, making creamy Cauliflower Mashed Potatoes, and more, but I believe roasting is the king of all cooking methods when it comes to this cruciferous vegetable.
No joke, I sometimes eat roasted cauliflower for breakfast along with some eggs, because I love it so much.
Sometimes I see recipes for roasted cauliflower on the internet that claim to be the best, but they have zero color or caramelization to them. But the color and caramelization is what gives this recipe its amazing flavor and texture!
Why You’ll Love Roasting Cauliflower in the Oven
The least “stinky” way to cook cauliflower – Much like Brussels Sprouts, cauliflower is a vegetable that can go “stinky” very easily, such as when it’s steamed. But it’s not like that at ALL when it’s roasted. It has the most deliciously nutty and caramelized flavor.
Perfectly cooked – This method will give you golden brown color and caramelized flavor, along with a tender, but not mushy, interior.
Straight forward and versatile – Toss the cauliflower florets in sea salt, pepper, and fat (like olive oil or ghee), and it’s truly good enough on its own, with simple ingredients. But it’s also one of those easy weeknight recipes that you can dress up or down as much as you want. Feel free to add your favorite cheeses, herbs, and spices. (Keep reading for more seasoning suggestions!)
How to Make the Best Roasted Cauliflower
I’ve made roasted cauliflower hundreds of times, and I’ve played around with different roasting temperatures and times.
The method below is what I’ve settled as the optimal way to create the most browned and caramelized roast cauliflower possible in the oven.
Tips for the Best Results
Don’t overcrowd the pan – As you roast the cauliflower florets, their interior moisture will cook off, creating steam. Overcrowding the pan will steam the cauliflower instead of letting it brown.
Make sure the pieces are the same size – It’s important to use uniform pieces of cauliflower, and I think small florets taste best. If the pieces are similar in size, they will cook more consistently.
Make sure the cauliflower isn’t wet – If washing the cauliflower before use, make sure to dry it well before roasting using paper towel or a tea towel. This will help it brown faster.
Toss partway through – It takes a little more effort to toss the florets around while baking, but they will cook and brown more evenly.
Step by Step Overview:
There are three main steps for how to make roasted cauliflower: Cut into florets, toss with seasoning, and then roast.
Here’s how to cut cauliflower from the whole head into florets:
Begin by cutting horizontally into the stem, then pull it off:
This will allow you to better see the florets, and you can cut them away from the center:
This will give you all the big florets. However, they’re still too large for roasting:
Cut some of the bigger chunks into halves or quarters, so you have bite-sized pieces that are similar in size. Add the florets to a large mixing bowl with some olive oil, ghee, or your cooking fat of choice:
Season the florets generously with salt and pepper.
Toss everything together thoroughly with a spatula.
Pro Tip: Toss in a bowl, not on the pan!
Tossing the cauliflower with the fat in a large bowl, instead of on the sheet pan, is important.
Even though it’s convenient to toss everything on the pan to save yourself a dirty bowl, this method doesn’t coat the florets as evenly in the oil, which is important for the best browning.
Spread the florets out onto a sheet pan in an even layer. I do not line the pan with parchment paper or aluminum foil. I find that the cauliflower roasts better when it is directly on the baking sheet.
It’s important to arrange the vegetables in a single layer and do not overcrowd the plan or they won’t brown properly. If necessary, divide the florets between two sheet pans.
I try to arrange the florets onto their flat sides without too many stems sticking up in the air. Otherwise, those stems are prone to burning.
How much cauliflower per pan?
A typical large cauliflower head weighs about 2 pounds and yield about 8 cups of raw cauliflower florets. I find this is just the right amount for one half sheet pan (affiliate).
If you want to cook multiple heads of cauliflower, use multiple pans and rotate them in the oven while cooking. You may also need to extend the roasting time.
Roast the cauliflower in a 400°F oven for 25 minutes, until the tips and edges are starting to brown:
Toss all of the pieces around using a turner, settle the pieces back into an even layer, and roast for another 10-15 minutes.
This time, the florets should be thoroughly browned all over:
Now it’s time to dig in and enjoy!
More Seasoning Ideas
While fresh cauliflower does have its own flavor that stands well on its own, it’s also the perfect vehicle for adding other flavors. Here are some of the variations I’ve tried and enjoyed.
Seasoning blends: Toss in 1 teaspoon of Sazon seasoning, my homemade cajun seasoning, or even taco seasoning.
Lemon zest – Add the zest of 1 lemon.
Herbs – Try 1 teaspoon of dried oregano, thyme, or rosemary.
Everything Bagel Seasoning – Add 1 teaspoon before cooking.
Spices – Try up to 1 teaspoon of chili powder, curry powder, garlic powder, onion powder, or red pepper flakes.
I do not recommend adding fresh garlic cloves here, as they are very likely to burn.
After the roasted cauliflower comes out of the oven, you could add some parmesan cheese or a squeeze of fresh lemon juice.
Serving Suggestions:
Oven roasted cauliflower pairs well as a delicious side dish for virtually any main course meat, whether it’s beef, lamb, pork, or chicken. Try it with:
I love tossing adding roasted cauliflower into a salad with Roasted Pork Tenderloin or Chicken Kebabs and leftover quinoa and finishing with Lemon Vinaigrette for a hearty lunch or dinner.
You can even use it to make dishes like roasted cauliflower soup or roasted cauliflower tacos!
Make-Ahead Instructions
You can pre-cut the florets up to 3 days ahead of time before roasting. Store the florets in an airtight container in the refrigerator until you are ready to roast them.
Recipe FAQs and Tips
Yes, I simply reheat in the microwave until warm, but you can also rewarm it in a skillet on the stove, or in the oven.
Yes it can, but the texture won’t be as nice after thawing. It’s still good though.
Keep in an airtight container in the fridge for up to 5 days. Know that leftovers can get a little stinky, and it’s just the nature of the vegetable.
Cauliflower is full of fiber and nutrients, it’s low carb, and it fits with many eating lifestyles like Whole30, keto, paleo, vegan, and more.
More Perfectly Roasted Vegetables
If you’re learning to fall in love with vegetables by roasting them, give some of these other roasted veggie recipes a try:
- Winter squash: Roasted butternut squash and roasted acorn squash
- Roasted fennel
- Root vegetables: Roasted carrots and roasted parsnips
- Roasted sweet potatoes
Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!
The Best Roasted Cauliflower
Ingredients
- 1 large head cauliflower see notes
- 3 tablespoons olive oil see notes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Wash the cauliflower, then trim and cut into florets.1 large head cauliflower
- Dry the florets thoroughly using a kitchen towel. This will help the cauliflower to roast better and create better caramelization.
- In a large bowl, toss the florets with the olive oil, salt, and pepper. Really toss it thoroughly, so the oil is as evenly dispersed as possible.3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Scrape the cauliflower (and any oil from the bowl) onto a baking sheet, spreading it evenly in a single layer on the pan.
- Roast for 25 minutes, until the tips and edges of the cauliflower are starting to brown.
- Using a flat turner, toss all the pieces around and re-arrange in an even layer.
- Roast for another 10-15 minutes, until the cauliflower is brown and caramelized all over.
- Serve and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
11 Comments on “Roasted Cauliflower”
good detail regarding how to cut up and unlike too many Melissa Clark recipes this advises tossing florets in a bowl with oil and seasonings !
I want to try this can i use onion powder and pepper
Delicious!
This is such a great idea!
This is so good, and so easy!
Simple roasted veggies are the best! This is so yummy!
My favorite side dish!
I just did this last night with broccoli, so I’m loving the cauliflower option too!
There’s nothing like it, it’s so good!
Looks good and perfect Thanks!
This!!! This is the roasted cauliflower recipe I’ve been looking for. It turned out golden and perfectly cooked. Thanks Joanne!