Roasted Cauliflower - A Beautiful Mess

Roasted cauliflower is arguably one of the most underrated side dishes of all time. It’s quick and easy to make, goes with almost anything, and costs very little.

There are SO many ways to customize the flavor—this roasted cauliflower recipe never gets boring. Cauliflower is awesome, really! It’s nutrient dense and a great source of fiber.

Plus, there are sooooo many ways to cook cauliflower if you want to try something different or add more flavor. Try cauliflower crust pizza, a buffalo cauliflower po’boy, or cashew cauliflower.

Related: If you need simpler side dishes, try: Roasted Asparagus, Roasted Carrots, or Roasted Brussels Sprouts. Yummy!

Ingredients:

cauliflower
olive oil
butter
garlic powder
paprika
salt and pepper

If I have fresh herbs on hand like parsley or thyme, I toss a tablespoon on top after roasting. But it’s optional, so don’t worry if you don’t have it.

How to Roast Cauliflower:

Prepare the cauliflower head by cutting off the bottom stem with the remaining leaves. Then cut into thick steaks OR bite-sized florets. I usually do a combination of both so that after roasting I end up with slightly different textures.

Place the chopped cauliflower pieces in a single layer on a baking sheet. If they don’t fit in one layer, you may need a second baking sheet.

Drizzle the olive oil and melted butter over the pieces. Then sprinkle the spices on top. Toss everything so that all the pieces are coated in the fats and spices.

Roast in the oven at 425°F for 15-20 minutes. I usually roast for 18-20 minutes as I like the larger pieces to be well cooked and I don’t mind some of the smaller pieces getting crispy.

Tips for Preparing Oven Roasted Cauliflower:

You can toss everything in a mixing bowl before putting it on a baking sheet, but I don’t find that necessary so I’ll skip it.
Other spices you might want to try: ginger, onion powder, turmeric, or for heating, red pepper flakes or cayenne pepper.
Herbs that go well with cauliflower include parsley, thyme, rosemary, or chives.
If you want to make this dairy-free or vegan, you can omit the butter and just use oil.

frequently asked Questions

Why is my roasted cauliflower soggy?

The baking sheet may be crowded. If the cauliflower pieces don’t fit on the baking sheet in one layer, don’t force them – just use another baking sheet.

Do you soak cauliflower before cooking?

To roast cauliflower, you don’t need to soak or blanch the cauliflower beforehand.

Why is my roasted cauliflower chewy?

If your cauliflower is tough, it’s probably undercooked. If you’re not sure, test the largest piece of cauliflower by slicing it with the edge of a fork. If it doesn’t cut through easily, fry for another 3-5 minutes.

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How to make the best oven roasted cauliflower.

yield 4

Preparation 5 minutes

Cook 20 minutes

In total 25 minutes

instructions

Prepare the cauliflower head by cutting off the bottom stem with the remaining leaves. Then cut into thick steaks OR bite-sized florets.
Place the chopped cauliflower pieces in a single layer on a baking sheet. If they don’t fit in one layer, you may need a second baking sheet.
Drizzle the olive oil and melted butter over the pieces.
Then sprinkle the spices on top.
Toss everything so that all the pieces are coated in the fats and spices.
Roast in the oven at 425°F for 15-20 minutes.

Remarks

If you want to make this dairy-free or vegan, you can omit the butter and just use all the oil.
Top with a tablespoon of chopped fresh herbs (optional) like parsley or thyme.

Nourishment

nutritional information

Roasted Cauliflower

amount per serving

% Daily Value*

*Percent Daily Values are based on a 2000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where appropriate, we recommend using your own nutritional calculations.

Roasted Cauliflower – A Beautiful Mess