by Olena

Roasted Cauliflower

by Olena

5 from 3 reviews

Roasted Cauliflower is made with garlic and olive oil, then baked until nutty and caramelized. It is such a simple way to make flavorful cauliflower.

Roasted vegetables like roasted sweet potatoes, brussels sprouts and asparagus are fall staple side dishes that you have to try!

Roasted Cauliflower

Roasted Cauliflower Recipe

One of my favorite vegetable dishes is roasted cauliflower.

I love how simple it is to make this healthy side dish. And it really doesn’t get any easier than chopping cauliflower into florets, mixing with oil, lemon juice, seasoning and then roasting.

The end result is the most buttery and nutty flavored cauliflower with crispy edges. Yum!

Roasted Cauliflower in a white bowl with black fork

Ingredients for Roasted Cauliflower

  • Cauliflower: You can use fresh or frozen cauliflower. If roasting from frozen, do not thaw cauliflower and increase the oven temperature to 450 degrees F.
  • Olive oil: Go for bold extra virgin olive rather than light olive oil or mild tasting avocado oil. Melted coconut oil would be delicious too, just make sure not to use it on frozen veggies as it will solidify immediately.
  • Garlic and lemon juice: Garlic adds a punch of flavor while fresh lemon juice rounds it out and adds brightness.
  • Salt and pepper

How to Make Roasted Cauliflower

There is a full recipe card below.

  • Cut cauliflower: You can use pre-cut cauliflower or see how to cut cauliflower in this easy 4 step tutorial. Have you been cutting it this way for ages?

chopped cauliflower on a cutting board with a knife

  • Combine ingredients: Mix cauliflower florets, olive oil, garlic, lemon juice, salt and pepper in a large bowl, so you can easily coat each piece.
  • Place on lined baking sheet: Transfer seasoned cauliflower onto tray in a single layer. And don’t overcrowd. You want moisture to evaporate instead of steaming nearby veggies.
  • Bake: At 400 degrees F for for 30-40 minutes and do not cover. High heat is key to roasted veggies.

roasted cauliflower on a baking tray

Variations for Roasted Cauliflower

As easy as it is to make roasted cauliflower, so is changing up the flavor to your liking. Here are a few of my favorite variations:

  • Parmesan cheese: Sprinkle 2 tbsp of freshly grated Parmigiano Reggiano on roasted cauliflower. But do not add cheese before roasting as it will burn and dry out.
  • Curry: To the original recipe, add 1/2 medium thinly sliced onion, 1 tsp quality fresh curry powder and an additional 2 tbsp olive oil. After that, just roast as written in the recipe.
  • Spicy: Just toss oven baked cauliflower with 2 tbsp Frank’s red hot sauce. And why not add 3 tbsp blue cheese crumbles on top!
  • Turmeric: To the original recipe, add 1/2 tsp turmeric, 1 tsp cumin, 1 tsp paprika and a pinch of red pepper flakes to a bowl with cauliflower florets. Finally, bake as per recipe.

cauliflower florets seasoned with oil, salt and pepper in a glass bowl and stirred with wooden spoon

Serving and Storing Tips

Serve roasted cauliflower with:

Storing: Roasted cauliflower tastes best fresh. You can refrigerate leftovers for up to 3 days, however keep in mind it will lose its crispiness in a container.

Reheating: Cold roasted cauliflower is delicious. If you would like to reheat it, pop on a ceramic non-stick skillet with 1 tsp of oil. It will heat through and regain a bit of a crunch.

More Cauliflower Recipes

Roasted Cauliflower recipe

Print

Roasted Cauliflower

roasted cauliflower

5 from 3 reviews

Roasted Cauliflower is made with garlic and olive oil, then baked until nutty and caramelized. It is such a simple way to make flavorful cauliflower.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Ukrainian
Scale

Ingredients

  • 2 lbs small cauliflower florets (1 medium head)
  • 3 garlic cloves, minced
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
  2. To cut cauliflower head into florets: 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. Easy-peasy. See how to cut cauliflower in this easy 4 step tutorial.
  3. In large mixing bowl, add cauliflower florets, garlic, olive oil, lemon juice, salt and pepper. Stir gently and well with a spoon to coat evenly.
  4. Transfer onto prepared baking sheet and spread in a single layer.
  5. Bake for 30-40 minutes or until soft to a touch with a fork. Mine took 35 mins – depends on the oven.
  6. Serve immediately while hot and crisp. Warm tastes good too.

Store: Refrigerate covered for up to 3 days. Cauliflower will become softer in a container but still delicious.:)

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

22 comments on “Roasted Cauliflower

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  1. This was quick and yummy! It’s too bad that the cauliflower florets shrink after they have been roasted because i want to eat more of it! This is definitely a healthy side dish that I will be adding to my meal prep rotation!

  2. Great great recipe! When we make it at my daughter’s house we always put Parmesan cheese on top at the end. This is easy, tasty, and smells great while baking. Thanks!

  3. I love roasted veggies! My favorite is to chop a bowl of longer-cooking vegetables like potatoes, broccoli and carrots, and a separate bowl of green beans and squash. Add olive oil and mixes Italian herbs to each. Roast the first in a large pan for a 15-minute head start, add the second bowl, then finally top with mushrooms and tomatoes. Add a simple meat and you’ve got a wonderful dinner! I even keep large baggies of prepped veggies in the fridge so they’re easy to stick in the oven, and sometimes I just do them all on the grill in a perforated pan. Even people who think they don’t like vegetables LOVE these, especially when you include lots of sweet cherry tomatoes that pop in your mouth. Yummy!

    1. This is so interesting. I’m intrigued! So, when do you add meat and how long do you cook the second bowl with veggies? I want the detailed recipe please.:)

    1. Thank you, Laura! We all run out of recipe ideas sometimes.:) I know I should be adding variety to the sides. So here we go.

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