by Olena

Roasted Cauliflower

by Olena

5 from 1 reviews

Roasted Cauliflower with garlic and olive oil baked until nutty and caramelized. Such a simple way to roast cauliflower and then add more flavors, if you wish.

When summer is over, we often get our veggie intake with simple roasted side dishes like roasted sweet potatoes, brussels sprouts and asparagus.

Roasted Cauliflower

Roasted Cauliflower Recipe

This week we explored roasted cauliflower. Like Italians think everything tastes better with Parmesan cheese. If Ukrainians could make cake taste better by adding garlic, they would have.

After we really-really-really enjoyed garlic green beans, I roasted Costco cauliflower florets with extra virgin olive oil, lemon juice, salt and pepper. This cruciferous vegetable turned into buttery and nutty flavored with crispy edges morsel of healthy food.

For busy nights you can either buy pre-cut cauliflower or here is a simple way how to cut your own.

Roasted Cauliflower in a white bowl with black fork

How to Cut Cauliflower

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.

chopped cauliflower on a cutting board with a knife

Can I Use Frozen Cauliflower?

Yes, you can roast frozen cauliflower florets. Do not thaw cauliflower.

Just increase oven temperature to 450 degrees F and cook as per recipe below. Because frozen cauliflower will be releasing more water during baking, you want more dry heat to help it evaporate.

Seasoning Variations

I like simple roasted cauliflower the way it is. But I also do not mind other variations. Especially if you roast it often and are tired of “same old” try the following variations:

  • Parmesan cheese – Sprinkle 2 tbsp of freshly grated Parmigiano Reggiano on roasted cauliflower. Do not add cheese before roasting as it will burn and dry out.
  • Curried – To original recipe add 1/2 medium thinly sliced onion, 1 tsp quality fresh curry powder and 2 tbsp more olive oil. Roast the same way as written recipe.
  • Spicy – Toss oven baked cauliflower with 2 tbsp Frank’s red hot sauce. And may I suggest 3 tbsp blue cheese crumbles on top?!
  • Turmeric – To 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. Cook as per recipe. It will turn out bright yellow and so festive.

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

What to Serve with Roasted Cauliflower

Roasted cauliflower pairs well with chicken. Try simple baked chicken breast or Greek chicken.

Own an Instant Pot? Make dinner easy by roasting cauliflower in the oven and roasting a whole chicken (from frozen!) or cooking chicken breasts in your pressure cooker at same time. Now, that is a smart healthy dinner idea! I am absolutely obsessed with my Instant Pot, by the way.

Cauliflower also goes really well with beef and pork.

roasted cauliflower on a baking tray

Boy, was it quick and yummy. It really doesn’t get easier than chopping cauliflower head into florets. I barely even wash it. Do you?

Then toss it with some olive oil, salt, pepper, garlic and cheese. And that garlic, once it’s roasted, I died. It becomes crunchy and a bit burnt. Have you ever tried roasted garlic?! OMG. I died again.

More Ways to Enjoy Cauliflower

Besides being married to Alex for over 19 years, I’m married to my veggies. 🙂

Roasted Cauliflower recipe

Print

Roasted Cauliflower

5 from 1 reviews

Roasted Cauliflower with garlic and olive oil baked until nutty and caramelized. Such a simple way to roast cauliflower and then add more flavors if you wish.

  • 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 1 day. Cauliflower will become softer the next day 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.

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  1. 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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