Oven Roasted Cauliflower

5 from 1 vote

Oven-roasted cauliflower is an easy-to-make dish that makes a great addition to just about any meal. This versatile vegetable can be seasoned to complement a variety of entrées, paired with other veggies, or tossed together with pasta for a delicious meatless dinner.

Prep Time10

Cook Time35

Course: Sides

Cuisine: American

Servings: servings

Author: Lynne Webb

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.

Flavor 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.

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