Roasted cauliflower is a simple and delicious way to enjoy your cauliflower. Once you learn the basic tips for how to roast cauliflower you may never want to cook your cauliflower any other way.
Much like my popcorn broccoli, roasted cauliflower transforms this neutral veggie into golden, caramelized, nuggets that are as addictive as popcorn (or french fries!).
If you’ve ever found yourself struggling to enjoy your veggies, roasting is the cooking technique you’ve been missing out on!
Roasted vegetables will turn anyone into a veggie lover! Roasted squash, roasted sweet potatoes, roasted garlic… you name it! Roasting your veggies doubles down on the flavors and will literally have you craving more veggies. I promise!
How To Roast Cauliflower
It’s always the small, little adjustments that can make or break a recipe. I’m always taking notes of the tricks and tips that make a recipe extra delicious!
Use these simple tips to ensure that you have perfectly roasted cauliflower each and every time! And if you have any tricks up your sleeve, please share in the comments below.
- Start with a hot oven. I preheat my oven at 400 degrees while I prep the cauliflower.
- Trim the base of the cauliflower off of the bottom and any excess leaves as well. Then using a paring knife, cut around the core and pop it right out.
- Cut the cauliflower from the stems (not the florets!) – this will create nice little florets without making a mess. I often cut each floret into pieces as well, depending on their size. Again, I trim the stem and then pull the floret apart (see the video below if you are a visual person, like me!).
- Place the cauliflower on a rimmed baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder. Use your hands to toss everything together until the cauliflower is coated with the oil and the spices. This is simple combo will never let you down, but if you wanted to add even more flavor now would be the time to do it.
- Roast for 20-25 minutes or until the cauliflower is tender and golden brown. I prefer NOT to flip the cauliflower because this creates a super crispy, golden edge on the bottom but flipping halfway through is always an option.
One more note! I prefer to roast my cauliflower right on the pan. This creates an extra crispy edge. But if you prefer easy clean up, I suggest lining your baking sheet with some parchment paper.
Cauliflower Flavor Variations
I love keeping things simple, especially in the kitchen! But when it comes to roasted cauliflower there are so many delicious ways to change up the flavor. A few of my favorite combos include:
- Lemon + Parsley. Once the cauliflower is done cooking, add a big squish of lemon and fresh chopped parsley over the pan. This combo is so bright and fresh. Perfect served alongside my cast iron salmon
- Parmesan Cheese. Once the cauliflower has finished cooking, sprinkle a couple of tablespoons of parmesan cheese over the top and then pop it back into the oven for two minutes. You will end up with the most delicious cheesy cauliflower bites which would go perfectly with these boneless baked chicken thighs.
- Curry Powder + Cilantro. Add a 1/2 teaspoon of curry powder to the cauliflower when seasoning. Finish the pan with fresh chopped cilantro and a squish of lime. Serve with roasted kabocha squash and quinoa for a delicious vegan dinner.
- Old Bay. This one is pretty simple and straight forward (but, oh so good!). Simply add a couple of teaspoons of old bay seasoning to the cauliflower along with the salt, pepper, and garlic powder. This combo is delicious served with some simply baked cod or flounder.
- The Basics. Don’t change a thing. This is what I make most often! A simple combination of cauliflower, olive oil, salt, pepper and garlic powder. This is a go-to favorite combo in my house, that never disappoints.
If you make this delicious roasted cauliflower, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
- 1 tablespoon olive oil
- 1 head cauliflower
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Heat oven to 400ºF and coat a rimmed baking sheet with cooking spray.
- Trim off the base of the cauliflower and pull off any remaining leaves. Then use a pairing knife to cut out the core of the cauliflower.
- Trim off each floret, working from the stem. Cut each floret into 2-3 pieces depending on their size. The goal is to have the florets as uniform in size as possible (this will help them to cook evenly).
- Place the cauliflower florets on the rimmed baking sheet, drizzle with olive oil and season with salt, pepper, and garlic powder.
- Bake for 20-25 minutes or until the cauliflower is crispy on the bottom, golden on the top and nice and tender.
- Serve and enjoy!