Go Back
+ servings
roasted cauliflower
Print Recipe
3.71 from 24 votes

Roasted Cauliflower

Roasted cauliflower is one of the most delicious ways to enjoy your cauliflower! Feel free to add extra spices; curry, lemon pepper, old bay, and/or Italian seasoning would all be delicious options.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: gluten free, how-to, KITCHEN BASICS, low carb + keto, sides, vegetarian
Cuisine: American
Servings: 4
Calories: 68kcal
Author: Dani Spies


  • 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!



I like to bake the cauliflower right on the pan so it gets extra crispy.  If you prefer, you can use parchment paper to help protect your pans and for easy cleanup!


Calories: 68kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg