Dinner, Side Dish
Roasted Cauliflower
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.
35 minTotal
4servings
Fat-forward
82
kcal
- 1 cauliflower head
- 1 ½ tbsp olive oil
- ½ tsp salt and pepper to taste
- chopped parsley optional for serving
- 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.
82
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
Storage directions
- 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).