Roasted Cauliflower

5 from 2 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
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Ukrainian


  • 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


  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.:)

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