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    Home » Vegetable Recipes » Roasted Cauliflower

    Roasted Cauliflower

    Last updated: Aug 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This roasted cauliflower recipe is so easy! The cauliflower florets are tossed with olive oil, garlic, and parmesan, then baked until golden.

    It's also wonderfully flavorful. High-heat baking caramelizes the cauliflower and turns it into a delicacy.

    Roasted cauliflower served on a white plate.

    Cauliflower is a versatile vegetable that can be used in countless recipes, such as sauteed cauliflower, microwave cauliflower, cauliflower pizza crust, and Buffalo cauliflower wings.

    This roasted cauliflower recipe is especially good. It's delicious, and my entire family loves the cheesy topping. The cauliflower becomes wonderfully creamy as it bakes! It's a lovely side dish that goes with many meals.

    Jump to:
    • Ingredients
    • Variations
    • Roasted Cauliflower Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Cauliflower Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this roasted cauliflower recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Fresh cauliflower: You can absolutely bake frozen cauliflower. But in this particular recipe, I prefer to use fresh cauliflower.
    • Olive oil: I love cooking with this delicious oil. It does have a relatively low smoke point, so you can use melted butter instead.
    • Sea salt and black pepper: Freshly ground black pepper tastes best.
    • Garlic powder: You can use fresh minced garlic instead. But I like how the powder uniformly coats the cauliflower and doesn't burn as quickly as minced garlic.
    • Grated Parmesan: It's best to use finely grated cheese, although coarsely shredded parmesan will work if that's all you have.
    The ingredients needed to make roasted cauliflower.

    Variations

    • Sometimes I use melted butter instead of olive oil. It's delicious!
    • Add ½ teaspoon of onion powder and reduce the garlic powder to ½ teaspoon.
    • Add a pinch of dried thyme and/or cayenne pepper. I've tried both options and enjoyed them.

    Roasted Cauliflower Instructions

    Baking cauliflower in the oven is truly easy. In fact, this is one of my easiest side dishes. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • You start by trimming the cauliflower and separating it into florets. Try to keep the florets about the same size - use a knife to cut the bigger ones into smaller chunks.
    • Next, place the cauliflower pieces in a rimmed baking dish large enough to fit them in a single layer without crowding them too much. (Photo 1).
    • Toss them with olive oil and spices. I use my hands to make sure all the pieces are well-coated. (Photo 2).
    • Bake the cauliflower for 15 minutes in a 425°F oven. Gently stir it, sprinkle the florets with parmesan, and bake them for 10-15 more minutes. (Photos 3-4).
    A four-photo collage showing the steps for roasting cauliflower florets in the oven.

    Expert Tips

    • You can buy a whole head of cauliflower and separate it into florets (or bake a whole cauliflower!), or you can buy a bag of pre-washed florets. If you opt for the second option, you'll find that some cauliflower florets are quite large while others are small. It's a good idea to cut the large ones so they are all about the same size.
    • For crispy results, try to space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.

    Recipe FAQs

    Should cauliflower be washed before cooking?

    Yes. But don't wash it beforehand, as moisture can cause discoloration. Wash it right before cooking and dry it well.

    Should I add breadcrumbs?

    I don't use breadcrumbs in this recipe, and I don't miss them. It's possible to sprinkle some almond meal or crushed pork rinds on top of this dish in addition to parmesan. But this recipe is excellent with just the cheese.

    Why is my cauliflower mushy?

    For crispy results, space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.

    Serving Suggestions

    This versatile side dish goes with anything! But since I bake it in a 425°F oven, I like to serve it with a main dish I can cook in the same oven. So I often serve it with one of the following main dishes:

    • Easy Chicken Cordon Bleu
    • Paprika salmon
    • Baked cod
    • Baked salmon
    • Chicken leg quarters
    • Parmesan-crusted chicken
    • Roasted rack of lamb
    • Blackened salmon

    Storing Leftovers

    The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I usually keep them in a glass container like this one:

    Roasted cauliflower leftovers stored in a glass container.

    Reheat the leftovers gently in the microwave at 50% power before serving them. Sometimes, instead of reheating the leftovers, I add them cold to a salad.

    Roasted cauliflower served on a white plate.

    More Cauliflower Recipes

    • Cauliflower casserole served in a white baking dish.
      Cauliflower Casserole
    • Mashed cauliflower served in a bowl with a spoon.
      Mashed Cauliflower
    • Cauliflower mac and cheese served in a white bowl with a napkin.
      Cauliflower Mac and Cheese
    • Cauliflower soup is served in a dark bowl with a spoon.
      Creamy Cauliflower Soup

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Roasted cauliflower served on a white plate.
    4.97 from 512 votes
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    Roasted Cauliflower Recipe

    In this easy recipe for roasted cauliflower, cauliflower florets are tossed in olive oil, garlic, and parmesan, then baked until golden and creamy.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 172kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 large head cauliflower cleaned and separated into florets (1 lb.)
    • 4 tablespoons olive oil extra-virgin
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 1 teaspoon garlic powder
    • ¼ cup Parmesan dry-grated

    Instructions

    • Preheat your oven to 425°F.
    • Place the cauliflower florets in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 rectangular baking dish.
    • Toss the cauliflower florets in the pan with olive oil, salt, pepper, and garlic powder.
    • Roast the cauliflower for 15 minutes.
    • Gently stir the florets, sprinkle them with the parmesan, and continue baking until tender and golden, about 10-15 more minutes. Serve immediately. 

    Video

    Notes

    • For crispy results, try to space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.
    • You can use fresh minced garlic instead of garlic powder. But I like how the powder uniformly coats the cauliflower and doesn't burn as quickly in the oven as fresh garlic.
    • The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. Sometimes, instead of reheating the leftovers, I add them cold to a salad.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 172kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 292mg | Fiber: 3g | Sugar: 2g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

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      Recipe Rating




    1. Erica

      September 19, 2023 at 1:55 pm

      5 stars
      I wasn't a fan of cauliflower until I tried this recipe. You're absolutely correct that high heat transforms this vegetable.

      Reply
      • Vered DeLeeuw

        September 19, 2023 at 4:30 pm

        I'm so glad you liked this recipe, Erica! Roasted veggies are great.

        Reply
    2. Eric

      May 20, 2023 at 8:08 pm

      5 stars
      I added some crushed red pepper for a little "hot" taste. Was great!!

      Reply
      • Vered DeLeeuw

        May 20, 2023 at 8:27 pm

        Sounds great, Eric! I'll try that next time I make this recipe.

        Reply
      • Lynne

        May 30, 2023 at 9:37 pm

        5 stars
        I added some hot pepper to it and extra olive oil. Very nice!

        Reply
        • Vered DeLeeuw

          September 19, 2023 at 4:28 pm

          Glad you liked it, Lynne!

          Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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