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This easy oven Roasted Cauliflower will make you rethink about cauliflower. Crispy outside, flavorful and well-seasoned, it’s the perfect healthy side dish for any occasion.
I love cauliflower, it’s always been my vegetable of choice when zucchini and tomato season is behind. At home, I usually steam or boil it and serve plain with some protein and complex carbs on the side.
But my girlfriend is not such a fan of plain cauli as me, and she always “condemned” it as one the most tasteless, boring foods. Until trying my extra crispy roasted cauliflower and meaty cauliflower steaks. In less than 30 minutes I was able to jazz them up and prepare a restaurant-style dish.
Easy roasted cauliflower
You will love this simple baked cauliflower recipe. Not only it’s quick and easy to make with 3 basic ingredients in just 30 minutes; it’s also incredibly delicious and satisfying. I find that just sea salt, black pepper and a drizzle of olive oil are more than enough to infuse the vegetable with plenty of flavor. But of course you are free to customize it with your favorite seasonings and sauces, such as garlic and tahini for serving. Sometimes we make it with Parmesan cheese and believe me, it’s rated 5 stars by all our guests.
Additionally, cauliflower cooked in the oven with minimal ingredients is healthy and good for the diet. It’s packed with fibers and nutrients such as vitamin C, K or folate, and is low in calories and carbs. Since my recipe uses just a drizzle of olive oil and seasonings, you can make it also if you follow a low carb keto diet or a weight loss plan – 82 calories only!
How to roast cauliflower in the oven
Step 1 – Preheat the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easier cleanup. 425 Fahrenheit is the perfect temperature for roasting cauliflower because it keeps it crispy and flavorful without making it either too soft or too burnt.
Step 2 – Prep the cauliflower. Remove the green leaves from the cauliflower, wash it thoroughly, then pat it dry. Trim the stem but leave the core intact. Cut the cauliflower into bite-sized florets of approximately the same size – you can either break it down with your hands or with a sharp knife.
Step 3 – Arrange the florets. Spread the florets evenly in a single layer on the baking sheet without overlapping. If necessary, I recommend roasting them in multiple batches rather than overfitting too many in a single round.
Step 4 – Coat with seasonings. In a small bowl stir together the olive oil with salt and pepper. Drizzle the mixture over the florets and toss to coat them evenly. If you notice that the oil is not well distributed, use a fork or spatula to toss the florets until fully coated.
Step 5 – Bake cauliflower. Roast in the oven for 25-30 minutes, flipping the florets halfway through. The cauliflower is ready when crisp on the outside and tender on the inside. The precise baking time will depend on the size of your florets:
- Smaller pieces roast faster, in approximately 25 minutes;
- Bigger pieces require more time, up to 30 minutes.
Tip for crispy baked cauliflower
To ensure the florets crisp up nicely, avoid overcrowding the baking sheet. So, make sure you spread them out in a single layer with no overlapping. This allows the hot air of the oven to circulate properly, giving them an extra crispy texture.
Seasonings and variations
- Make them cheesy. Sprinkle grated parmesan over the florets during the last 5 minutes of roasting. Feel free to use other cheeses such as shredded cheddar or mozzarella and pecorino.
- Add extra seasonings. Toss with ground turmeric, cumin, and a pinch of coriander for Indian-inspired cauliflowers. Or combine salt and pepper with other dried herbs and seasonings such as garlic powder, onion powder, smoked paprika or Italian seasoning.
- Make them extra spicy. Add to the olive oil chili flakes, smoked paprika, or a pinch of cayenne pepper for a spicier experience. You can also use a drop or two of hot sauce, such as tabasco.
- Try them saucy. After roasting, drizzle the crispy florets with your favorite sauces such as keto BBQ sauce, buffalo sauce or harissa. For a Mediterranean twist, I recommend serving roasted cauliflower with tahini and a zesty lemon garlic dressing.
- Use frozen cauliflower. Roast frozen cauliflower florets directly at 425°F (220°C), adding a few extra minutes to the cooking time if necessary. No need to thaw them beforehand.
Make ahead and storage
- Before baking: Season the cauliflower and store it in an airtight container in the fridge for up to 2 days before roasting.
- After baking: Let the baked cauliflower cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) until crispy once again.
- Freezing: Spread roasted cauliflower on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container and store for up to 3 months. Reheat directly from frozen in the oven at 400°F (200°C).
Serving ideas
Oven roasted cauliflower is a versatile side dish that goes well with any meal. For more protein, serve it with grilled chicken breast, baked cod, salmon fillets, crispy baked tofu or some air fryer tofu. Vegetarians can pair it with over easy eggs, hard-boiled eggs, or a fluffy egg white omelette. You will also love it as a side for creamy cajun chicken pasta, salmon pasta and Tuscan chicken pasta, maybe with crispy air fryer Brussels sprouts for extra greens.
Frequently asked questions
If your roasted cauliflower isn’t crispy, overcrowding the baking sheet could be the cause. Another reason could be excess moisture; always pat the florets dry thoroughly after washing to prevent steaming instead of roasting.
Absolutely! To air fry cauliflower, preheat the air fryer to 375°F (190°C). Arrange the seasoned florets in a single layer in the basket, then cook for 12-15 minutes shaking halfway through for even cooking.
Start by removing the green leaves and trimming the stem, then cut the cauliflower in half, and then again into quarters. Break or slice it into bite-sized florets of similar size using either your hands or a knife.
Yes, you can also roast frozen cauliflower florets. Bake them at 425°F (220°C) for about 30 minutes without thawing beforehand.
More side dishes with veggies
- Cauliflower steak
- Honey glazed carrots
- Air fryer Brussels sprouts
- Air fryer green beans
- Fire roasted tomatoes
- Broccoli salad
- Cucumber tomato salad
- Spinach salad
- Creamy cucumber salad
Roasted Cauliflower
Ingredients
- 1 cauliflower head
- 1 ½ tbsp olive oil
- ½ tsp salt and pepper, to taste
- chopped parsley, optional for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove the green leaves from the cauliflower, wash it thoroughly, and pat it dry. Trim the stem but leave the core intact. Cut the cauliflower into bite-sized florets of approximately the same size.
- Spread the florets evenly in a single layer on the baking sheet without overlapping.
- In a small bowl stir together the olive oil with salt and pepper. Drizzle the mixture over the florets and toss to coat evenly. If necessary, toss them with a fork until fully coated.
- Roast in the oven for 25-30 minutes, flipping the florets halfway through. The cauliflower is ready when crisp on the outside and tender on the inside.
- Garnish with parsley or your favorite seasonings and serve warm.
Notes
- Before baking: Season the cauliflower and store it in an airtight container in the fridge for up to 2 days before roasting.
- After baking: Let the baked cauliflower cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) until crispy once again.
- Freezing: Spread roasted cauliflower on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container and store for up to 3 months. Reheat directly from frozen in the oven at 400°F (200°C).
