Roasted Cauliflower
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Roasted Cauliflower – this is one of best ways to upgrade mildly flavored fresh cauliflower. This simple method (along with some tasty seasonings) is sure to be one of your favorite ways to cook it!
A basic recipe that teaches you how to roast cauliflower and I’ve included one of my favorite ways to season it. With lemon, garlic and fresh herbs.
But the options are limitless when it comes to seasoning. It’s a very versatile vegetable that adapts well with various spices and other aromatics.
If you don’t have any of the seasonings included here you can just go the easy route with plain salt and pepper, and you’ll still have a delicious side dish.
Here it’s really all about those tempting caramelized edges that really maximizes flavor (so stick with that high heat). Delicious simplicity at its best!
Plus it’s a low carb side that makes a healthier alternative to loaded baked potatoes or mashed potatoes so it’s great to switch them out sometimes.
Ingredients Needed for Roasted Cauliflower
- 1 extra large cauliflower (2 1/2 to 3 lbs), cored, cut into florets
- 3 Tbsp olive oil
- Salt and freshly ground black pepper
OPTIONAL SEASONING INGREDIENTS (for more flavor)
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp minced fresh parsley
- 1 1/2 tsp minced fresh thyme
- 3 Tbsp shredded parmesan
- 1 Tbsp fresh lemon juice
How to Roast Cauliflower
- Preheat oven to 450 degrees.
- Place cauliflower on a rimmed 18 by 13-inch baking sheet, drizzle with olive oil and toss to coat.
- Roast in preheated oven 10 minutes, remove from oven and toss. Continue to roast until tender and browned, about 10 minutes longer.
- Sprinkle in garlic, parsley and thyme and bake 3 – 5 minutes longer.
- Toss cauliflower with parmesan and lemon and serve warm.
How Long to Roast Cauliflower
- Cauliflower florets take about 20 – 25 minutes at 450 degrees. Toss occasionally for even browning.
- Cauliflower steaks (4 or 5 large slices) take about 30 minutes at 400 degrees. Carefully turn halfway.
- Whole cauliflower takes about 1 hour at 400 degrees. Remove leaves and cut bottom stem so it sits flat in oven safe skillet. Cover with foil for first half the bake time.
Tips
- Flat surfaces brown the best so work to cut cauliflower florets into slices or angled wedges so they have a flat surface.
- For better browning use a dark baking sheet.
- Wait to add garlic (as listed) so it doesn’t burn up and become bitter.
Can I use frozen cauliflower?
No. Only fresh cauliflower works for this method. Frozen will not roast the same, it won’t brown and the texture will just end up mushy.
Variations
- Try it with a seasoning blend instead the seasonings listed here. Something like curry powder, Italian seasoning, harissa, cajun seasoning, chili seasoning etc.
- Use other fresh herbs you have on hand instead (oregano, rosemary or chives).
- Try with a different type of cheese such as Romano or asiago.
- Add pine nuts at the last 5 minutes.
- Use half cauliflower and half broccoli.
More Roasted Vegetable Recipes to Try
- Baked Zucchini
- Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Butternut Squash
- Roasted Cabbage Wedges
Follow Cooking Classy
Roasted Cauliflower
Ingredients
- 1 extra large cauliflower (2 1/2 to 3 lbs), cored, cut into florets
- 3 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 Tbsp minced garlic* (3 cloves)
- 1 Tbsp minced fresh parsley
- 1 1/2 tsp minced fresh thyme
- 3 Tbsp shredded parmesan
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 450 degrees.
- Place cauliflower on a rimmed 18 by 13-inch baking sheet (preferably dark baking sheet), drizzle with olive oil and toss to coat.
- Roast in preheated oven 10 minutes, remove from oven and toss. Continue to roast until tender and browned, about 10 minutes longer.
- Sprinkle in garlic, parsley and thyme and bake 3 - 5 minutes longer.
- Toss cauliflower with parmesan and lemon and serve warm.