This easy Oven Roasted Cauliflower Recipe with a golden crust and buttery taste, will win the biggest veggie sceptics and pairs well with any main dish!
For different flavors, try my roasted cauliflower with Parmesan cheese and cilantro lime roasted cauliflower.
Table of Contents
Golden roasted cauliflower is the perfect cold weather side dish that goes with just about anything! The buttery, caramelized florets bring all the warmth, and you can easily tweak the spices to match whatever you’re serving.
I honestly prefer roasted vegetables over steamed because they have way more flavor and texture! Plus, this recipe is so easy, it’s perfect for weeknights or dinner parties!
Why You’ll Love This Recipe
- Simple ingredients: Just oil, melted butter, and 5 simple spices work their magic here.
- Versatile side: Pairs with everything from hearty mains to light dishes.
- Easily customizable: Switch up the spices or add some fresh herbs to match any meal or mood.
- Roasted to perfection: Each floret gets golden, crispy edges and a tender bite inside.
Ingredients for Roasted Cauliflower
You only need 8 simple staples for this budget-friendly recipe!
- Cauliflower: A medium head of cauliflower, or about 2 pounds of florets, makes enough for 4 servings.
- Olive oil: Extra virgin olive oil adds a rich flavor and helps it get perfectly crispy, all while adding some healthy fats. You can also use avocado oil.
- Melted butter: Helps them brown beautifully and adds a creamy flavor.
- Spices: Salt and pepper for basic seasoning, smoked paprika for a hint of smoky depth, and onion powder and garlic powder for a burst of flavor.
How to Roast Cauliflower
Here’s how to make roasted cauliflower recipe with just 10 minutes of prep and ready to serve in 45 minutes.
Heat your oven to 425 F and line a large baking sheet with parchment paper.
- Prep the cauliflower: Cut off the green leaves and slice the cauliflower into 4 quarters, starting at the base and slicing through the core. Trim the florets from the stem, then cut each quarter lengthwise and break them into smaller pieces by hand.
- Coat the cauliflower: Place the cauliflower on the baking sheet, drizzle with olive oil and butter, then toss it all together to coat evenly.
- Season the florets: Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the cauliflower, then stir to make sure it’s evenly coated.
- Arrange and bake: Spread the cauliflower in a single layer, making sure the florets aren’t touching. Bake for 25 minutes, or until they’re soft when pierced with a fork.
Tips for Best Results
Here are a few tips to make sure you achieve perfect results every time!
- Wash then dry: Wet cauliflower might steam and not roast, resulting in a soggier texture instead of a crispy, golden finish.
- Cut into small steaks: Helps it cook more evenly, and those smaller pieces absorb more seasoning and oil, giving you a better taste in every bite.
- Don’t overcrowd the pan: An overcrowded pan leads to mushy cauliflower that’s not perfectly roasted. Make sure to use a large enough sheet.
- Flip halfway through: If you want. For more golden brown edges.
- Omit butter: It adds delicious taste, but you may substitute olive oil instead.
- Baking time will vary: Depending on your oven and the size of your cauliflower florets. Keep an eye on it so they don’t burn.
Serving Pairings
Turn it into a meal! I love serving oven roasted cauliflower with a protein and a grain.
Here are some tasty pairings I recommend:
- Air fryer chicken breast and quinoa
- Honey garlic salmon and Instant Pot jasmine rice
- Crispy tofu and Instant Pot brown rice
- Chicken spinach pasta
How to Store and Reheat
Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The cauliflower will soften a bit, but it’s still delicious!
Reheat: To bring back some crispiness, reheat the cauliflower in the air fryer or a 350 F oven until warm. If you use the microwave, it’ll be softer but still good.
Do not freeze! The texture will become mushy once thawed.
FAQs
Yes. Cut up and refrigerate your cauliflower for up to 3 days in a container. Then, season and bake when ready.
Yes. To roast cauliflower in air fryer, preheat your air fryer to 400 F, coat and season the florets in a large bowl, then place cauliflower into the air fryer basket, making sure they’re in a single layer without overcrowding. Air fry for 14 minutes, pausing to shake once or twice.
Absolutely! About 5 minutes before it’s done, take the cauliflower out, sprinkle with up to 1/2 cup Parmesan cheese, and pop it back in the oven.
More Cauliflower Recipes to Try
- Marry me cauliflower
- Cheesy cauliflower steaks
- Baked cauliflower mac and cheese
- Buffalo cauliflower soup
Roasted Cauliflower Recipe
Ingredients
- 2 pounds cauliflower florets 1 medium size head
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with parchment paper.
- Remove green leaves and cut cauliflower head into 4 quarters, starting at the base and slicing through the core. Lay each quarter on a cutting board, angle your knife and cut florets from the stem. Then cut through the quarter one more time lengthwise and separate with hands into small steaks.
- Place cauliflower in the center of previously prepared baking sheet, drizzle it with olive oil and butter, and toss to coat.
- Sprinkle evenly with garlic powder, onion powder, smoked paprika, salt and pepper. Stir well to coat evenly.
- Spread cauliflower in a single layer so florets are not touching each other. Bake for 25 minutes or until soft to the touch with a fork.
- Serve hot with your favorite protein and grain.
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Cauliflower will become softer in but still delicious.
- I don’t recommend to freeze baked cauliflower leftovers.
