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Whether you serve it as a side dish, toss it with pasta, or add it to a salad, oven-roasting fresh cauliflower is probably the easiest way to prepare it. Another reason we prefer roasted cauliflower to boiled or steamed is that the oven’s hot, dry heat helps concentrate the vegetable’s natural flavors through caramelization, producing a sweet, nutty flavor that pairs well with a wide variety of ingredients and seasonings.
Key Ingredients and Substitutions
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- FRESH CAULIFLOWER: An average head of fresh cauliflower weighs 1-1/2 to 2 pounds and yields about 5 cups of florets. When shopping for cauliflower, choose heads that are compact, vibrant, heavy for their size, and have thick, bright green leaves. Cauliflower can be stored in a perforated plastic bag in the refrigerator for up to five days. Although fresh cauliflower produces a better-tasting dish, you can also use frozen cauliflower (without defrosting) for roasting. It just needs a little extra time in the oven.
- OLIVE OIL: We use olive oil to coat the cauliflower florets to help with caramelizing, but you could substitute a different oil, like canola or avocado, or use melted butter or ghee. No matter which you choose, you should only need one to two tablespoons.
- SEASONING: If you’re roasting cauliflower as part of another recipe, keep it simple: season with salt and pepper, and make seasoning adjustments in the other dish. To serve it as a side dish on its own, consider going with some additional seasonings. You’ll find some great ideas below.
How to Make Perfect Oven Roasted Cauliflower
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREPPING THE CAULIFLOWER: Preheat the oven and line a sheet pan with parchment paper for easy cleanup. Remove the leaves from the cauliflower and cut the stem off even with the bottom of the head. Stand the cauliflower upright on the cutting board and cut downward into 4 wedges. Trim the core from each wedge and break the florets apart, cutting them as needed to make relatively evenly sized pieces. Transfer the cauliflower to a mixing bowl, drizzle with olive oil, and toss to coat. Season with salt and pepper (see more seasoning ideas below), and toss again.
ROASTING THE CAULIFLOWER: Spread the florets on the parchment-lined sheet pan in an even layer and roast for 15 minutes. Turn the florets with a spatula, rotate the pan, and continue roasting until the florets are nicely caramelized and tender when pierced with a knife, 10 to 15 minutes longer. Transfer to a serving bowl, garnish with parsley if desired, and serve.
Make Ahead and Storage Tips
Roasted cauliflower can be made ahead and reheated. Allow the cooked cauliflower to cool completely (prevents sogginess) before storing. Spray a sheet of aluminum foil with nonstick spray, transfer the cauliflower, wrap tightly, and refrigerate for up to 2 days.
To reheat, preheat the oven to 350°F, unwrap the foil, place it on a baking sheet, and spread the florets into a single layer. Bake until heated through, 8 to 10 minutes.
Roasted Cauliflower FAQs
We recommend roasting cauliflower at 425°F for 15 to 25 minutes (depending on the size of the florets). Remove the cauliflower from the oven after about 15 minutes to turn the florets and rotate the pan.
A light, all-purpose olive oil is a good choice as it delivers flavor and nice caramelization. Other options include avocado and canola oil. Also, depending on what sort of seasoning you’re using, you can use melted butter or ghee instead of oil.
Frozen cauliflower can be roasted the same way as fresh, and there’s no need to defrost it first. It will definitely have better texture and flavor than steamed or boiled, but because frozen cauliflower gives off some water as it cooks, it may not caramelize as well as fresh. To roast frozen cauliflower, line a rimmed baking sheet with parchment paper and arrange the florets in a single layer leaving some space between them. Drizzle with olive oil and season with salt and pepper. Roast at 425°F for 25 to 35 minutes, turning the florets and rotating the pan midway through cooking.
Creative Ways to Season Roasted Cauliflower
The subtle, sweet, and nutty flavor of roasted cauliflower can adapt to various seasonings, making it easy to transform into the perfect side dish for just about any entrée. Here are a few ideas we’ve come up with. If you have more ideas, please share them by commenting below – we’d love to know.
Unless otherwise noted, all seasoning should be added to the cauliflower after drizzling with olive oil.
- Basic “goes-with-anything” seasoning: Sprinkle the cauliflower with garlic powder, onion powder, paprika, and salt and pepper. Serve with baked chicken, roast pork, beef, meatloaf, and more.
- Italian style: Brush the cauliflower with a 50/50 mixture of olive oil and balsamic vinegar, then season with garlic powder, salt, pepper, and a sprinkling of dried oregano. Serve as a side with your favorite pasta dish or roasted Italian sausage.
- French style: Instead of olive oil, brush the cauliflower with melted butter (2 to 3 tablespoons), then season with salt, pepper, and Herbes de Provence. Serve with fish or chicken.
- Mexican style: In addition to salt and pepper, lightly season the cauliflower with garlic powder, ground cumin, ground coriander, and a pinch of dried oregano. Serve with grilled chicken, steaks, and more.
- Barbecue: Season the cauliflower with salt and pepper and begin roasting. Remove it from the oven and brush it with your favorite barbecue sauce midway through the cooking time. Return to the oven until caramelized and tender.
- Old Bay: Drizzle the cauliflower with lemon juice, then brush on melted butter instead of olive oil. Sprinkle with Old Bay seasoning. Add some finely chopped fresh parsley about halfway through the cooking time if desired. Serve alongside your favorite fish and seafood dishes.
Recipe Variation: Crumb-Topped Roasted Cauliflower
Topping your roasted cauliflower with buttery breadcrumbs is one of the easiest ways to turn this easy veggie into a special side dish. Here’s how to make it:
- Combine 1/2 cup of dry breadcrumbs (plain or seasoned) with 4 tablespoons of melted butter.
- Prepare our recipe for oven-roasted cauliflower and once it’s caramelized and tender, sprinkle the buttered crumbs evenly over the florets and return the pan to the oven for 4 to 5 minutes or until the crumbs are lightly toasted.
- Transfer the florets and any loose crumbs to a large serving bowl. Toss to combine and serve immediately.
Tip: Level up the flavor even more by adding 2 tablespoons of finely grated Parmesan cheese and a pinch of garlic powder to the butter and crumb mixture.
What to Serve with Roasted Cauliflower
Oven-roasted cauliflower is very versatile and goes well with many different entrées. It’s our top choice for a side dish to serve with pork chops, whether grilled, oven-fried, or pan-seared. It also pairs well with grilled chicken breasts, roasted chicken thighs, and good old-fashioned meatloaf.
Roasted cauliflower is also easy to incorporate into other dishes, like a cheesy gratin, or an easy-to-make pasta dish.
Oven Roasted Cauliflower
Ingredients
- 1 head cauliflower, 1-1/2 to 2 lbs
- 1 to 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Remove the leaves from the cauliflower and cut the stem off even with the bottom of the head.
- Place the cauliflower upright on the cutting board and cut it downward into 4 wedges. Trim the core from each wedge and break the florets apart, cutting them as needed to make relatively evenly sized pieces.
- Transfer the cauliflower to a mixing bowl, drizzle with olive oil, and toss to coat. Season with salt and pepper (see notes for seasoning variations), and toss again.
- Spread the cauliflower on the sheet pan in an even layer and roast for 15 minutes. Turn the florets, rotate the pan, and continue roasting until the florets are nicely caramelized and tender when pierced with a knife, 10 to 15 minutes longer.
- Transfer to a serving bowl and garnish with parsley if desired.
Notes
Roasted Cauliflower Seasoning Ideas
Topping your roasted cauliflower with buttery breadcrumbs is one of the easiest ways to turn this easy veggie into a special side dish.- Basic “goes-with-anything” seasoning: Sprinkle the cauliflower with garlic powder, onion powder, paprika, and salt and pepper. Serve with baked chicken, roast pork, beef, meatloaf, and more.
- Italian style: Brush the cauliflower with a 50/50 mixture of olive oil and balsamic vinegar, then season with garlic powder, salt, pepper, and a sprinkling of dried oregano. Serve as a side with your favorite pasta dish or roasted Italian sausage.
- French style: Instead of olive oil, brush the cauliflower with melted butter (2 to 3 tablespoons), then season with salt, pepper, and Herbes de Provence. Serve with fish or chicken.
- Mexican style: In addition to salt and pepper, lightly season the cauliflower with garlic powder, ground cumin, ground coriander, and a pinch of dried oregano. Serve with grilled chicken, steaks, and more.
- Barbecue: Season the cauliflower with salt and pepper and begin roasting. Remove it from the oven and brush it with your favorite barbecue sauce midway through the cooking time. Return to the oven until caramelized and tender.
- Old Bay: Drizzle the cauliflower with lemon juice, then brush on melted butter instead of olive oil. Sprinkle with Old Bay seasoning. Add some finely chopped fresh parsley about halfway through the cooking time if desired. Serve alongside your favorite fish and seafood dishes.
Recipe Variation: Crumb-Topped Roasted Cauliflower
- Combine 1/2 cup of dry breadcrumbs (plain or seasoned) with 4 tablespoons of melted butter.
- Once the cauliflower is caramelized and tender, sprinkle the buttered crumbs evenly over the florets and return the pan to the oven for 4 to 5 minutes or until the crumbs are lightly toasted.
- Transfer the florets and any loose crumbs to a large serving bowl. Toss to combine and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is exactly how I’ve been making my roasted cauliflower for years. I’ve never tried it with breadcrumbs on top though so I will next time I make it. Thanks for sharing that!
Hi Vickie,
I’m sure you’ll like the crumb-topped version of the roasted cauliflower. It’s good with addition of Parmesan too, depending on what you’re making.