You will love this simple, Roasted Cauliflower recipe. When roasted, cauliflower turns into a delicious, flavorful vegetable that is so much better than its steamed or boiled counterpart. Seasoned with oil and few spices, this healthy side dish is perfect for quick dinners on busy weeknights.
So much flavor is developed when vegetables are roasted. My favorite way to cook cauliflower, broccoli and brussels sprouts is to roast them. Not only are they easy to do, just toss on a pan, season and roast in the oven, they are so easy to customize.
Which make them pair well with various dishes. If you have never tried roasting cauliflower, you are in for a treat!
Roasted Cauliflower is great side dish to serve with dishes like this Chicken in a White Wine Cream Sauce and this Herb Roasted Leg Quarters recipe. It also goes great with seafood, pork and beef. You can’t go wrong with this simple, effortless side dish.
HOW TO CUT CAULIFLOWER
When cutting the cauliflower for roasting I find that the best way to get more caramelization is to slice the cauliflower in thin pieces (like you do for cauliflower steaks) versus cutting into larger florets.
When the cauliflower is flat on both sides, it is able to lay flat on the sheet tray. Which means there is more surface area for the cauliflower to be touching the pan and get caramelized. Which is the best part!
HOW TO MAKE ROASTED CAULIFLOWER
Roasted cauliflower is one of the easiest side dishes to make on busy weeknights and is perfect for meal prepping.
1. Preheat the oven to 425° F.
2.Slice the cauliflower into thin 1/4″ thick pieces and lay on a parchment lined sheet tray.
3.Drizzle over the olive oil and toss to coat evenly.
4.Sprinkle the seasonings all over the cauliflower and toss to evenly coat.
5.Place in the preheated oven and roast for 20-30 minutes, tossing halfway through the cooking time.
6.The cauliflower is done when it has browned nicely. Roast longer if you want more browning, or less if you don’t want a lot of browning. Enjoy!
Simple as that! Roasting cauliflower is super easy and tastes amazing! Check out these variations options and mix things up the next time you decide to prepare Roasted Cauliflower for dinner.
VARIATIONS
- Parmesan roasted cauliflower. Toss with your desired amount of parmesan 5-10 minutes before the cauliflower is done.
- Add extra red pepper flakes for a spicy roasted cauliflower dish.
- Add some fresh or dried herbs. Rosemary, thyme, oregano and parsley all go really well with roasted cauliflower.
- Need a veggie side for curry, toss the cauliflower in curry powder or garam masala before roasting.
- Use the recipe below and finish with fresh lemon juice or lemon zest to add a little brightness to the dish.
STORING ROASTED CAULIFLOWER
Roasted cauliflower can be stored in an airtight container for 7 days. Leftover cauliflower is FANTASTIC! It is easy to reheat, which makes it perfect for meal prep.
Tossing roasted cauliflower in soup is a great way to utilize leftovers.
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Tried This Recipe?
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Roasted Cauliflower
Simple and delicious Roasted Cauliflower. You will never prepare cauliflower any other way after making this recipe! This healthy dish is perfect for busy weeknights and meal prep.
Ingredients
Instructions
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Preheat the oven to 425° F.
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Slice the cauliflower into thin 1/4" thick pieces and lay on a parchment lined sheet tray.
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Drizzle with enough olive oil to evenly coat the cauliflower. Approximately 3 tablespoons. Toss to evenly coat.
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Sprinkle over the seasonings and toss to evenly coat.
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Place in the preheated oven and roast for 20-30 minutes, tossing halfway through the cooking time.
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The cauliflower is done when it has browned nicely. Roast longer if you want more browning, or less if you don't want a lot of browning. Enjoy!
