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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
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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
Therese J
0Great way to enjoy cruciferous veggies! I used mild olive oil, and added onion granules to the garlic/salt/pepper, roasting cauliflower and broccoli. We all loved it. Thanks!
Lana
0Roasted cauliflower is so yummy and easy. My daughters and I loved it! Still working on getting my son and husband on board but they like very few vegetables.
Marianne Guzzardo
0Love the directions in detail and of course this recipe! Ty so much.
Niki
0How can I do this in a Air Fryer?
Wholesome Yum D
0Hi Niki, Here is my air fryer cauliflower recipe.
erin
0This was SO much more delicious than I expected! I used melted coconut oil instead of olive oil because that is what I had on hand. I made sure that when I chopped the cauliflower, I put the flat/cut side down on the pan and it ended up getting so nicely browned…we loved it! Thank you!
Susan
0Loved this roasted cauliflower! Actually made a second batch and when tossing halfway through, added some dried granulated onion pieces which gave a little bit of crunch. Ate these instead of potato chips. Was going to put some in the fridge for later but it’s all gone. On my way to buy more cauliflower! Thank you Maya.
Jill
0If I mention baked cauliflower for supper all 5 boys say yes!!! I don’t even have to make this one anymore because they want to make it and get the first bite out of the oven! So delicious! The only problem is I never get leftovers for lunch the next day. I use 2 heads of cauliflower.
LaVonne Sarati
0Made this and recipe as is with garlic seasoning for the first time as I have used other spices. It was very good and cauliflower was cooked to perfection but I didn’t expect differently being I have numerous recipe favorites that I have thoroughly enjoyed. So another 5 stars for taste and presentation! ⭐️
Brandy Ferris
0This roasted cauliflower recipe makes a delicious addition to nightly dinners! We love to make this at home for a side dish that everyone loves. 🙂
LaVonne Sarati
0I have enjoyed roasting cauliflower for months and usually I use adobo, creole seasoning and s&p. I had never used garlic before on my roasted veggies. However this was a delicious change and the cauliflower roasted as expected—crispy edges and tender but not overcooked at the temperature and timeframe recommended. Nice recipe.👍🏾
Hope
0I make it every week for at least three times 🙂 we can’t have enough of it.
Kristin Shepherd
0Best cauuliflower ever! I never liked cooked cauliflower until now! Even my nieces and nephews loved it! Loved how it caramelized which gave it sweet flavor. Tasty way to get veggies. Only 97 calories and low carb. Can’t wait to try all 6 seasoning variations.
Christine
0Recipe was great! I made this at my in-laws who had no olive oil so I substituted butter. It was delicious. My husband raved and wants it again tonight!