Elevate your side dish game with this crispy, Roasted Cauliflower recipe. A few simple ingredients are all you need to turn this humble veggie into a weeknight favorite.
I love roasting vegetables for and easy, flavorful side dish. From roasted broccoli to roasted brussels sprouts, roasting is my go-to method for these veggies, and this cauliflower version is another staple in my kitchen.
We enjoy serving it alongside my Lemon Chicken with Garlic Butter Sauce or as a tasty side to this Creamy Garlic Parmesan Chicken Pasta.
Key Ingredients & Substitutions
- Cauliflower - Sliced flat into ¼-inch pieces for the best caramelization.
- Olive Oil - Coats the cauliflower and helps it get crispy. Can substitute avocado oil or any neutral tasting oil.
- Seasonings - I usually keep the seasonings simple here. Salt, pepper, garlic powder, parsley, and gochugaru/red pepper flakes add depth. Substitute with your favorite veggie seasonings.
How To Make Roasted Cauliflower
Roasted Cauliflower is one of the easiest side dishes to make on busy weeknights. Here is how I do it:
- Place cut cauliflower on a parchment lined sheet tray.
- Drizzle with oil and toss to coat. Sprinkle over the seasoning and toss again.
- Roast for 20-30 minutes, tossing halfway, until golden brown around the edges and crispy. Enjoy!
Variations
- Parmesan Roasted Cauliflower: Toss with parmesan cheese 5-10 minutes before the cauliflower is done.
- Herby Cauliflower: Add rosemary, thyme, oregano and parsley.
- Curry Cauliflower: Toss in curry powder before roasting.
- Brightness: Finish with fresh lemon juice or zest.
👉 Sky's Tips
- Dry thoroughly after rinsing to ensure the cauliflower get nice and crispy while cooking instead of steaming.
- Don't overcrowd the pan. Use a large sheet tray so you can spread the cauliflower out and prevent it from getting soggy while cooking.
- Roast at a high heat for the best caramelization. 425°F is the perfect temperature for roasting cauliflower.
Storage
Store in an airtight container for up to 7 days. Reheat in a 375°F for 5-10 minutes. Leftovers are great tossed into soups, pastas, or in a salad.
Frequently Asked Questions
425°F is ideal. High heat helps the cauliflower caramelize instead of steam.
Overcrowding the pan, excess moisture, or roasting too low of a temperature can all prevent crisp edges.
No. Boiling adds moisture, which makes it harder for the cauliflower to get crispy in the oven.
I hope you give this simple roasted cauliflower recipe a try soon!
-Sky🩷
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📖 Recipe
Roasted Cauliflower
Ingredients
- 1 large head of cauliflower rinsed and dried
- 3 tablespoons olive oil or enough to coat the cauliflower
- ¾ teaspoon salt
- pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried or fresh parlsey
- ½ teaspoon gochugaru or red pepper flakes optional
Instructions
- Preheat the oven to 425° F.
- Slice the cauliflower into flat ¼-inch-thick pieces, laying them flat on a parchment lined sheet tray.
- Drizzle with enough olive oil to evenly coat the cauliflower. Approximately 3 tablespoons. Toss to evenly coat.
- Sprinkle over the seasonings and toss to coat again.
- Roast for 20-30 minutes, tossing halfway through, until the cauliflower is golden brown and crispy around the edges.
- Roast longer if you want more browning, or less if you don't want a lot of browning. Enjoy!
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