This is the perfect Roasted Cauliflower, with wonderfully caramelized golden edges, and a tender but not mushy texture. 

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.

Roasted Cauliflower on a Sheet Pan with Golden Caramelized Edges

Sure, I also love Cauliflower Rice, Cauliflower Mashed Potatoes, and other cauliflower dishes, 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 that to me is the whole point, and exactly the flavor we are going for!

Cauliflower is a vegetable that can go “stinky” very easily, like if it’s steamed. But it’s not like that at ALL when it’s roasted. It has the most deliciously nutty and caramelized flavor.

Roasted Cauliflower Recipe Plated in a White Bowl on Wooden Board

I’ve made roasted cauliflower hundreds of times, and I’ve played around with different roasting temperatures and times.

The method below is how I’ve settled as the optimal way to create the most browned and caramelized version possible in the oven.

How to Make Roasted Cauliflower:

Start by cutting a head of cauliflower into florets. First I cut sideways into the stem, and pull it off:

Removing the Bottom Stem off a Whole Cauliflower With Hand

This will allow you to better see the florets, and you can cut them away from the center:

Cutting Cauliflower Florets Away From the Stem with Knife

This will give you all the big florets, however they’re still too large for roasting:

Cauliflower Florets On a Wooden Board

Cut some of the bigger chunks into halves or quarters, then place them in a large mixing bowl with some olive oil:

Pouring Olive Oil Into a Bowl with Cauliflower Florets

Season the cauliflower generously with salt and pepper:

Adding Black Pepper Into a Bowl with Cauliflower Florets

Toss it thoroughly with a spatula, then spread it out onto a sheet pan:

Cauliflower Florets in a Single Layer on Sheet Pan Unbaked

It’s important the cauliflower are in a single layer, and not too crowded, otherwise they won’t brown properly.

Also, if you’re wondering, tossing the cauliflower with the oil in the bowl, instead of on the sheet pan, is important.

It’s a nice idea to toss right on the pan to save yourself a dirty bowl, but it doesn’t coat the cauliflower as well and evenly in the oil, which is important for browning.

How Long to Roast Cauliflower:

Roast the cauliflower for 25 minutes, until the tips and edges are starting to brown:

Oven Roasted Cauliflower In a Single Layer on Sheet Pan

Toss all of the cauliflower, using a flat turner, and roast for another 10-15 minutes.

This time, the cauliflower should be thoroughly browned all over:

Roasted Cauliflower on a Sheet Pan

I love tossing the cauliflower into a salad with this Roasted Pork Tenderloin, Lemon Vinaigrette, and leftover quinoa, for a hearty lunch or dinner.

It’s also good enough to eat on its own, provided it’s seasoned well with salt and pepper. I love the stuff. Enjoy!

Can Roasted Cauliflower be reheated? 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.

Can Roasted Cauliflower be frozen? Yes it can, but the texture won’t be as nice afterward. It’s still good though.

Is Roasted Cauliflower healthy? Yes, it’s one of the healthiest foods I can think of! It’s full of fiber and nutrients, it’s low carb, and fits with many eating lifestyles like Whole30, keto, paleo, vegan, and more.

What to Serve with Roasted Cauliflower:

Roasted Cauliflower on a Sheet Pan with Golden Caramelized Edges

Roasted Cauliflower

This is the perfect Roasted Cauliflower, with wonderfully caramelized golden edges, and a tender but not mushy texture. 

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  • 1 large head cauliflower*
  • 3 tbsp extra virgin olive oil**
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Preheat the oven to 400F.
  • Wash the cauliflower, then trim and cut into florets. 
  • Dry the florets thoroughly using a kitchen towel.***
  • In a large bowl, toss the cauliflower florets with the olive oil, salt, and pepper. Really toss it thoroughly, so the oil is as evenly dispersed as possible.
  • 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 cauliflower 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!


*Mine weighed 2lbs before any trimming. It equaled 8 cups of florets once I cut it down.
**I use EVOO in all my cooking for both health and flavor. If you're concerned about the heat, read this article from Dr. Joanna, feel free to do your own research online, or substitute a refined olive oil.
***Excess water on the cauliflower before roasting will prevent browning.


Calories: 99kcal, Carbohydrates: 1g, Fat: 10g, Saturated Fat: 1g, Sodium: 298mg, Potassium: 79mg, Vitamin C: 12.9mg, Calcium: 6mg, Iron: 0.2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.