Roasted Cauliflower
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Make perfect Roasted Cauliflower every time with this simple and delicious recipe! It’s so easy to make cauliflower that’s crispy, flavorful, and healthy, using these tips and tricks. Serve this whole30, gluten free, and vegan side dish with a variety of different meals!
Table of contents
When you want crisp cauliflower with tons of flavor, you should turn to this recipe every time. I’ve been making roasted cauliflower like this for as long as I can remember, and I never change it! I’ve tested and perfected this recipe so that it’s amazing every time!
Some of the keys to success include cutting the cauliflower florets into small pieces that are all the same size, so they cook and crisp up at the same time. Also, cooking the cauliflower at a high temperature, and on convection if you have it available, helps it crisp up on all sides.
And the third key to success is adding just the right amount of spices to season the cauliflower, so that it’s not overpowering, but adds wonderful flavor to the dish. Simply follow these keys to success and you’ll want to add roasted cauliflower to every meal!
Ingredients
- Cauliflower – for this recipe you’ll want 4 cups of fresh cauliflower florets. If you grab a head of cauliflower that’s about 2 pounds in weight, this should equal approximately 4 cups of florets, once you’ve removed the stem and leaves. You can also purchase a large bag of cauliflower florets at the grocery store. You can make this recipe with frozen cauliflower florets, but make sure there’s no freezer burn on the cauliflower or it will melt off as the cauliflower roasts and the moisture will prevent the cauliflower from crisping up on the outside.
- Olive oil – or your favorite vegetable oil. The oil helps the seasoning stick on the outside of the cauliflower. It also helps the cauliflower brown and crisp up while it’s in the oven.
- Salt, black pepper, garlic powder, onion powder, and paprika – to season the cauliflower.
Instructions
- Dice the cauliflower into small pieces, as even in size as possible.
- Toss the cauliflower with oil, then in the spices.
- Arrange the seasoned cauliflower in an even layer on a baking sheet lined with parchment paper or aluminum foil. Place the cauliflower in a preheated 450°F oven (use convection, if available). Roast the cauliflower for 25-30 minutes, or until it’s golden brown.
Storage and reheating
Store leftover roasted cauliflower in an airtight container in the fridge for up to 7 days. I recommend reheating the leftovers in an air fryer, or in the oven, for the best texture.
To reheat the cauliflower in an air fryer, arrange the leftover cauliflower florets in a single layer in an air fryer basket. Cook at 400°F for 2-3 minutes. To reheat them in the oven, preheat the oven to 450°F (on convection if available). Arrange the leftover cauliflower florets in an even layer on a sheet pan and place them in the oven for 4-5 minutes.
Ways to season it
Roasted cauliflower is delicious with the simple seasonings listed in this post. But if you’d like to amp up the flavor of the cauliflower, try these seasonings, sauces, and toppings to finish the cauliflower with tons of flavor.
- Grate lemon zest over the cauliflower after you cook it.
- Replace the spices in this recipe with 1 tablespoon of lemon pepper seasoning to add a delicious, zesty flavor to the cauliflower.
- To spice up the cauliflower, replace the seasoning in this recipe with 1 tablespoon Cajun seasoning.
- Top the cauliflower with 2 tablespoons fresh grated parmesan cheese after you roast it.
- Sprinkle 1-2 teaspoons of fresh herbs, like parsley or basil, on top of the cauliflower after it’s roasted.
- Drizzle with a sauce, like Spicy Cashew Dressing, Roasted Garlic Cashew Cream Sauce, or Harissa Tahini Sauce.
Ways to serve it
Roasted cauliflower is a delicious side dish, or a great addition to bowls, salads, or pasta dishes. Try all of these tasty ways to serve the roasted vegetable!
- Serve it as a side dish with Air Fryer Salmon (pictured above), Grilled Chicken Thighs, Marinated Grilled Steak, Crock Pot Meatloaf, or Salisbury Steak.
- Add roasted cauliflower to your favorite bowls, like these Thai Peanut Buddha Bowls, Balsamic Salmon Bowls, or these Bruschetta Grilled Chicken Bowls.
- Incorporated roasted cauliflower in salads, like this Roasted Cauliflower Salad, Greek Orzo Salad, Delicata Squash Salad, or Roasted Butternut Squash Salad.
- Stir roasted cauliflower into your favorite pasta dish, like Garlic Parmesan Chicken Pasta, this simple Garlic Mushroom Pasta, Caprese Pasta, or Nduja Pasta.
- Use this roasted cauliflower recipe to make these Cauliflower Tacos.
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Become a pro in the kitchen! Don’t miss these other quick and easy cooking how-to posts!
Roasted Cauliflower
Ingredients
- 4 cups cauliflower florets, cut from a 2 pound head of cauliflower
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 450°F (use the convection setting, if available).
- Dice the cauliflower into small equal-size pieces. Toss with the olive oil, then salt, pepper, paprika, garlic powder and onion powder.
- Arrange the seasoned cauliflower in an even layer on a baking sheet. Place in the oven and roast for 25-30 minutes.
Notes
- You can make this recipe with frozen cauliflower florets, but make sure there’s no freezer burn on the cauliflower or it will melt off as the cauliflower roasts and the moisture will prevent the cauliflower from crisping up on the outside.
- Store leftover roasted cauliflower in an airtight container in the fridge for up to 7 days.
- To reheat the cauliflower in an air fryer, arrange the leftover cauliflower florets in a single layer in an air fryer basket. Cook at 400°F for 2-3 minutes.
- To reheat the cauliflower in the oven, preheat the oven to 450°F (on convection if available). Arrange the leftover cauliflower florets in an even layer on a sheet pan and place them in the oven for 4-5 minutes.
Nutrition Facts
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