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Get It Now- Why You’ll Love My Oven Roasted Cauliflower Recipe
- Ingredients & Substitutions
- Best Way To Cut Cauliflower
- How To Roast Cauliflower
- Tips For Best Results
- Seasoning Variations
- Storage Instructions
- Serving Suggestions
- More Roasted Cauliflower Recipes
- Oven Roasted Cauliflower (So Easy!) Recipe card
- Recipe Reviews
We all probably have those side dishes we reach for when we’re not sure what to make. Mine is this oven roasted cauliflower recipe. It’s a simple staple, but I can never resist a good roasted veggie — and you can change up the seasonings so that it doesn’t get boring. I make different versions of this easy side dish almost every week!
Why You’ll Love My Oven Roasted Cauliflower Recipe
- Simple staple recipe – Being a big cauliflower fan, I think everyone should know how to roast cauliflower! Unlike some of my other cauliflower recipes where the vegetable is standing in for a starch, this one isn’t anything fancy. And that’s the beauty of it.
- Tender and golden at the same time – With the right temperature and some quick tips, the outside gets golden and caramelized, while the inside is perfectly crisp tender and a little sweet. My favorite part is the little crispy edges where it touched the pan!
- Simple ingredients – You only need 3 things, plus salt and pepper, for the basic version. I usually have these on hand (you probably do, too), which is why I make it so often, but there are also endless ways to customize it!
- Quick & easy prep – Toss everything in a bowl, spread out on a sheet pan, and let your oven do the work while you prepare your main dish for dinner. Easy peasy. Even my kids like to help.
- Healthy side dish – It’s fresh, naturally gluten-free, low carb, and just simply a great way to eat more vegetables.
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasting cauliflower, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cauliflower – You can either cut a whole cauliflower head or you can use pre-cut cauliflower florets. The same method also works for roasting broccoli, romanesco, or broccoli and cauliflower together. You could also use the seasonings for cauliflower steaks.
- Oil – Adds flavor, helps the seasonings stick, and promotes caramelization. You can use regular mild olive oil (I like this one), extra virgin olive oil, or even avocado oil.
- Seasoning – My basic version of oven roasted cauliflower is simple — garlic powder (optional), sea salt, and black pepper — but I often change it up with the seasoning variations below.
Best Way To Cut Cauliflower
If you don’t opt for a bag of precut florets, here is the quick method I use for chopping up a whole head. You don’t even have to remove the leaves and stems — they will come off when you cut away the core.
- Quarter. Cut the cauliflower into four wedges.
- Remove the core. Cut away the core from each quarter.
- Cut into florets. Medium florets, about 1.5 inches in diameter and 1.5 to 2 inches long, are ideal for roasting cauliflower.
How To Roast Cauliflower
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Place the cauliflower florets in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder (if using), salt, and pepper. Toss to coat.
- Arrange. Spread the florets in a single layer on a large rimmed baking sheet.
- Roast. Bake cauliflower in the oven, tossing halfway through, until tender and browned on the edges. I like to garnish my oven roasted cauliflower with fresh parsley for a pop of color, but that’s totally up to you.
Tips For Best Results
- Make your florets the same size, and not too large. Even sizes ensure that they cook at the same rate. Also, small to medium pieces brown and caramelize better (and faster), which I think is a great thing all around!
- Each floret should be touching the pan, so make sure your pan is large enough. This will ensure even cooking, best texture, and caramelization. I suggest this tip for almost all my roasted vegetable recipes, and oven roasted cauliflower is no exception.
- You can line the pan if you like, but don’t use parchment paper. I recommend using foil rather than parchment paper, because parchment paper will reduce browning. I usually just skip lining altogether, because my favorite sheet pans have a great nonstick surface. If yours isn’t great or you use foil, you can coat the pan lightly in oil to prevent sticking.
Seasoning Variations
While I make this roasted cauliflower recipe often, I’m always experimenting with different seasonings for it. Here are some yummy variations for you to try:
- Lemon, Garlic, & Paprika – Prepare the same seasoning mix I use in my air fryer cauliflower recipe: Add 3/4 teaspoon sweet or smoked paprika, 2 teaspoons lemon juice (or 1/2 to 1 teaspoon lemon zest), and include the optional 1/2 teaspoon garlic powder from the recipe below.
- Italian Seasoning – Add 1/2 teaspoon of store-bought or homemade Italian seasoning.
- Parmesan Cheese – Prepare the same Parmesan herb sauce I use for whole roasted cauliflower, and drizzle on the cauliflower before roasting. You can also simply toss the florets with 1/4 cup of grated Parmesan instead.
- Buffalo – If you want your oven roasted cauliflower spicy, make the recipe as usual, then toss in the sauce from my buffalo cauliflower recipe.
- Curry Spiced – Add 1/2 to 1 teaspoon of curry powder.
- Chili Lime – Mix 1/4 teaspoon sea salt, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/8 teaspoon cayenne powder together. Sprinkle the seasoning mix on the cauliflower florets and roast. Finally, garnish with fresh cilantro.
- Mexican – Use 1 teaspoon if store-bought or my homemade taco seasoning in place of garlic powder.
Storage Instructions
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: For the best texture, reheat the cauliflower in the oven at 350 degrees F, until warm. The microwave works in a pinch, but I don’t love the more mushy texture you get. You can also repurpose leftovers for my cauliflower cheese soup instead of just reheating on its own.
- Freeze: For already roasted cauliflower, I like to spread on a sheet pan and flash freeze until solid, then transfer to a freezer bag for storage. It will last in the freezer for up to 3 months, and this method prevents the florets from sticking together. I don’t recommend freezing cauliflower raw, as the enzyme activity will ruin the texture, so you’d have to blanch it if you want to freeze before roasting.
Serving Suggestions
Oven roasted cauliflower goes with just about anything. It’s one of the reasons it’s so common at my house — I can pair it with whatever recipes I’m testing, as well as staples I make over and over. Here are some of the ones I’ve served with it:
- Beef – Cauliflower pairs perfectly with all kinds of steaks, including sirloin steak, filet mignon (my personal weakness), ribeye, or New York strip. For special meals, some of my faves are Instant Pot beef short ribs (I can cook them in parallel with the roasted cauliflower!), a juicy beef tenderloin, or a sirloin tip roast.
- Chicken – Keep it simple with my popular crispy baked chicken legs, or make air fryer chicken breast while roasting cauliflower in the oven. If you prefer your chicken with sauce or want something a little fancier, try my Crock Pot chicken Cacciatore, garlic butter chicken, or creamy mushroom chicken.
- Pork – This is a great option for a satisfying dinner without breaking the bank. Pair this oven roasted cauliflower with simple pan seared pork chops, cheesy stuffed pork chops, or even my pork steak recipe.
- Seafood – I often make baked cod, baked salmon, or baked shrimp for fuss-free weeknight meals, as they come together quickly. For special occasions, try my baked sea bass, lobster tails, or even halibut.
- Sauces – Sometimes I like to dip these florets in garlic aioli, pesto sauce, spicy mayo, marinara, or tahini sauce. So many options!
More Roasted Cauliflower Recipes
I love a good oven baked cauliflower side dish! It’s so easy to prep and the flavor options are endless. Here are some of my other roasted cauliflower recipes that many readers love:
Oven Roasted Cauliflower (So Easy!)
This oven roasted cauliflower recipe is tender, caramelized, and so easy! Make it with olive oil and simple seasonings, including variations.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C).
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Place the cauliflower in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder (if using), salt, and pepper. Toss to coat.
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Arrange the cauliflower in a single layer on a large baking sheet. (Do not crowd the pan – each floret should be touching the pan.) You can use a non-stick sheet pan like this, or line any type of sheet pan with foil and coat lightly in oil to prevent sticking.
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Roast cauliflower in the oven for 25-30 minutes, tossing halfway through, until browned on the edges. (Cook time is for florets about 1 inch in diameter and 1.5-2 inches long; it will vary with larger or smaller florets.)
Did You Like It?
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Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
76 Comments
Sharon
0I plan on trying this. It sounds yummy. Great way to have another way to fix cauliflower.
Cathy
0What a simple way to make my last favorite vegetable into my new favorite!
I was able to have my little niece make this with me so she added to her healthy food too.
C
0I make this often-it’s easy and delicious. There’s usually no leftovers!
Lea
0This recipe was amazing. Will definitely be making it again.
Teresa
0I used broccoli instead of cauliflower. The recipe was easy and delicious.
Terri
0I am brand new to cauliflower since I usually don’t eat it, but I tried this recipe two days ago. It was delicious. It made a large amount since I used the whole head of cauliflower. I put the left overs in the refrigerator and ate it again the next day. Thank you so much for sharing these recipes. They are so good and I will be cooking it again. It was fast and easy and very healthy.
Deb
0A great way to prepare cauliflower. Our current favorite seasoning is simple-garlic powder and Italian seasoning.
Easy, flavorful, and my husband is learning to like vegetables! Win, Win!
I have tried many of Maya’s recipes. I usually search Wholesome Yum first when looking for savory recipes. The photos, precise directions, tips and variations tell me that these are well tested recipes and they have made navigating our low carb lifestyle easier (and yummier!)
Nancy
0Will try this today. Always happy to find easy was to incorporate veggies into diet.
Brenda
0I had a head of cauliflower in the refrigerator and was wondering what to do with it. This recipe is wonderful! I added a bit of lemon juice, and it was over the top! Perfect side to a steak and salad!
Lynn
0Boom Roasted! It has been quite awhile since I have roasted anything because I just dont like the taste. Decided to twist things up last night and tried this recipe out. Game changer. Served it up along side a pork steak (recipe of Maya’s). Followed the recipe exactly as stated and it turned out tastefully wonderful. Can’t say enough good words to describe this cauliflower. Thank you for allowing me to try roasting again. Yum!
Jean Linger
0This recipe is the best!
Aline Shinder
0This was a perfect side to our steak. Perfectly roasted at 25 minutes. The crunchy edges with the still juicy cauliflower seasoned to just the right degree.
Barbara Weisbeck
0I really loved the roasted cauliflower, it was delicious, I used garlic, smoked paprika and cracked black pepper.
Perfect main, side or snack.
Annie
0Making the recipe now. So easy to follow and my family has loved it every time I make it. It is a quick and yummy way to get veggies on the table on a busy weekday.
Carol OConnor-Eisenberg
0Made the roasted cauliflower for dinner this evening. The two of us ate the entire recipe. Added some Italian seasoning. Delicious.
Jody
0This is a great side and very yummy. I made this to have along side a keto curry. It is very easy to make and very versatile.
Kiriakitsa
0Amazing! Very simple to make. I sprinkled some parmesan cheese on top and it was awesome.
Jacqueline
0This makes eating your vegetables easy!!! So delicious!
Stacy
0I cannot wait to try this, I have been hip to cauliflower for awhile but never actually went and made it myself, thank you for sharing!
Cathie Self
0I make this quite often I often add broccoli. When I’m in a pinch – I use frozen cauliflower/broccoli. (98 cents a bag at Wal-Mart) Fast and economical.
Ree
0Wow!! I love cauliflower in any recipe!! Great substitute for many other “clean” Recipes. I did mine in my AF added more spices like Turmeric & Red pepper flakes to add to the heat!! It was amazing!!
Monique
0Love love this recipe. I did add Parmesan to mine. Makes it even crunchier.
mark king
0Pretty good. Issue with ling pan with foil. Better to line with non-stick pad instead. Overall very good.
Lorina
0So yummy! Easy to make and so good, this will definitely go into the monthly rotation. I added a small amount of ground red pepper 🌶 just to give it a little kick.
Thank you for sharing this tasty recipe! 💜
Kelly
0I am not a cauliflower fan but this hit it out of the park for me!! Added some fresh rosemary from the garden and the entire pan disappeared between us! Love your site, thank you Maya!
Toni
0I love it! This is my new favorite way to enjoy cauliflowers!
Sha
0I will never go wrong with this oven roasted cauliflower! Even the picky liked it! It is indeed tender and scrumptious. One of my go-to recipe to served with steak!
Daisy
0This recipe is the bomb. It’s super easy to make and it tastes so good. My kids love it, and it’s a great way to get them to eat cauliflower. The cauliflower gets crispy on the outside and tender on the inside, just like chicken skin. The flavor is savory and delicious, but not too strong.
Jan
0Made this with purple cauliflower and it was so delicious. I could’ve eaten the entire baking sheet straight out of the oven myself!
Chad
0Easy to follow recipe and delicious flavor. My kids loved it!
Ali
0We love this recipe!! Minimal prep, few ingredients and tasted delicious – added to our rotation!! Thank you!
ERIN LANNING
0CAN YOU DO this with frozen cauliflower?
Wholesome Yum D
0Hi Erin, Yes, frozen cauliflower will work, but will take longer and doesn’t usually brown quite as much.
Jennifer
0Such a simple but flavorful side dish. This will become a favorite!
Sarita
0Sometimes simple is best, and this recipe is a great example of just that. My new go-to for cauliflower!
Mandy Applegate
0Whenever I’ve roasted cauliflower before they’ve not turned out great, I followed your tips for cutting and didn’t crowd the pan and they were perfect!
Shruthi
0Cauliflower is one of our favorite dinner staples and I’m always looking for easier ways to make a batch, and I’m so glad I found this recipe! Turned out crispy on the outside, soft on the inside. Delicious!
Addison
0This was such an easy and healthy way to make cauliflower! We loved it with our steaks.
Deborah
0I didn’t think I like cauliflower, but it was delicious roasted. What do you do with leftovers?
Wholesome Yum D
0Hi Deborah, Here is a great recipe for loaded cauliflower salad you could make with the leftovers.
Mary
0I have roasted cauliflower a lot, but this recipe with garlic is even better. The thin slices are better for my usual entre that has melted cheese on top. Thanks for the tip of using cabbage. I am going to try that soon.
Crystal Carter
0Yummy!
Wholesome Yum M
0Hi Linda, The video is there in the recipe card. Please double check that you aren’t viewing the website in reader mode or with an RSS reader.
Linda Hutchinson
0I’m just about to cook this and want to look at the video. I don’t know how to access it????
In the recipe portion, under view the video, it says to tap on the image below, but I have no image.
Linda Hutchinson
0I’m just about to cook this and want to look at the video. I don’t know how to access it????
Wholesome Yum M
0Hi Linda, The video is located in the recipe card. If you cannot see it, make sure you are not viewing the website in an RSS feed or in reader mode.
Pam Hoffner
0wish you would have included how much garlic, oil, salt and pepper
Maya | Wholesome Yum
0Hi Pam, The amounts of every ingredient are listed on the recipe card. If amounts are missing for you, be sure that you don’t have your browser “reader mode” turned on.
Belinda Spears
0Thank you so much for your attention to yummy WHOLESOME foods!!! I can’t wait to try this recipe:)
I love how much you seem to care about the healthy way to take care of your body (and OURS), but the second you mention anything to do with a microwave you loose me. Microwaves are good for NOTHING! The ONLY thing they do is NUKE the heck out of our food:( destroying everything in its path.
Thank you again for your help, but please do your homework on microwaves. They stink!!!
Peggy B
0Thank you for this recipe. Love it. Can you roast frozen cauliflower? If you answered in the article, I do apologize. Read through, trying to make sure. And thank you again.
Maya | Wholesome Yum
0You’re welcome, Peggy! Yes, you can, but of course you wouldn’t be able to get those thin slices like I did here. It would just take longer to roast.
monica
0This cauliflower looks delicious! I love all roasted veggies, especially cauliflower! Can’t wait to try it!
Maya | Wholesome Yum
0I hope you like it, Monica!
Deborah
0What temp should the oven be?
Maya | Wholesome Yum
0Hi Deborah, It’s in the instructions on the recipe card above – 400 degrees F.
Lindsey Dietz
0I just LOVE those little crispy, burned bits! That’s the best part!
Maya | Wholesome Yum
0I agree, Lindsey!
Joe
0You have an awesome site. What temperature adjustment will I need to make if I use an 8×8 pan when making your delicious avocado chocolate brownies.
Maya | Wholesome Yum
0Thank you, Joe! I’d keep the temperature the same for an 8×8 pan, but you’ll have thicker brownies. Watch them and check if the baking time might need to increase or decrease. For anyone interested, the avocado brownies are here.
Jim H L
0Maya, we had this with with grilled fresh albacore fillets (I caught them). It was a great combination. I followed your recipe to the “T” and my garlic burnt. Ether I did something wrong or I would suggest putting the garlic in on the last 5-10 minutes. I will try that as we really did enjoy it. BTW we are garlic lovers & I put a lot of garlic in there ! LOLOLOLOL
Maya | Wholesome Yum
0Sounds like a great combination, Jim! I suppose it’s possible that the garlic would burn if you used more of it. Feel free to add it in later if you’re using more than the amount in the recipe.
Jim H L
0I will absolutely do it again, because it was really good, even with burnt garlic. It wasn’t so burnt as to ruin the meal. I will keep the temp. at 400F for roasting & add my garlic when I turn the cauliflower over. I will let you know the results. Jim
P.S. Your site is awesome !