Roasted Cauliflower

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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.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Side Dish

Cuisine: Gluten-free, Low calorie, Vegan, Vegetarian

Keyword: cauliflower

Servings: servings

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

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).

Nutrition