Roasted cauliflower is a delicious and healthy vegetable dish that has become increasingly popular in recent years. The dish is made by roasting cauliflower florets with olive oil, salt, and pepper until they are golden brown and crispy. Roasting brings out the natural sweetness of the cauliflower and gives it a satisfyingly crisp texture. Roasted cauliflower can be served as a side dish, used as a base for salads or bowls, or even transformed into a vegetarian main dish with the addition of grains and protein. This versatile and nutritious vegetable is packed with vitamins and minerals, and its mild flavor makes it a perfect canvas for a variety of seasonings and sauces. Whether you are a cauliflower enthusiast or simply looking for a tasty and healthy side dish, roasted cauliflower is a must-try.

A baking sheet with roasted cauliflower

PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVINGS: 4 servings

Ingredients
FOR CLASSIC ROASTED CAULIFLOWER:

  • 1 large head cauliflower
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

OPTIONAL:

  • 1 teaspoon paprika regular or smoked
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Depending upon the size of your pan, coat 1 or 2 rimmed baking sheets with nonstick spray. You need enough pan surface area to hold all of the florets in a single layer without touching. Position a rack in the center of the oven (if using 1 baking sheet) or the upper and lower thirds (if using 2 baking sheets) and preheat the oven to 425 degrees F.
  • Cut off the stem end of the cauliflower head so that you have a flat base.
  • Stand it up on the base then cut it into four even wedges, slicing from the top of the head down through the stem. Trim away the inner core areas, leaving most of the wedge intact.
  • Next, starting at one of the flat sides, cut the wedge into ½ inch “steaks” so that you have maximum flat surface area. Some of the florets will fall away. With the knife or your fingers, break up any remaining florets that are stuck together. If any florets are wider than 1 1/2 inches, slice them in half again (the goal is to maximize flat surface area, for the best caramelization).
  • Transfer the florets to a baking sheet. Drizzle with the oil and sprinkle with salt, pepper and the paprika and/or Italian seasoning (if using). Toss to evenly coat. Spread the florets into a single layer, dividing them evenly between the two pans if needed. For max caramelization, flip the florets so that the widest, flattest sides are touching the surface of the pan.
  • Roast the cauliflower until it is dark and crispy at the ends and caramelized in the center, about 22 to 30 minutes, depending upon your oven's power and how closely the florets are spaced on the pan. Halfway through the baking time, toss the florets and spread them back into a single layer, rotate the baking sheet(s) 180 degrees F, and (if using 2 pans) switch their positions on the upper and lower racks. Sprinkle with parmesan (if using) and additional salt to taste. Inhale immediately.

Nutrition

SERVING: 1(of 4); without optional seasoningCALORIES: 63kcalCARBOHYDRATES: 1gPROTEIN: 1gFAT: 7gSATURATED FAT: 1gPOLYUNSATURATED FAT: 1gMONOUNSATURATED FAT: 5gPOTASSIUM: 12mgFIBER: 1gSUGAR: 1gVITAMIN A: 1IUVITAMIN C: 2mgCALCIUM: 2mgIRON: 1mg

Notes

TO STORE: Refrigerate cauliflower in an airtight storage container for up to 4 days.

TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.

TO FREEZE: Yes, you can freeze roasted cauliflower. Place cauliflower florets in a single layer on a baking sheet, then freeze until solid. Transfer the frozen florets to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen.

Tips:

  • Cut the cauliflower into evenly sized florets for even cooking.
  • Toss the cauliflower with a little oil and seasoning to prevent it from sticking to the pan and to add flavor.
  • Roast the cauliflower at a high temperature for crispy, caramelized edges.
  • Season the cauliflower with salt and pepper to taste.
  • Add other flavorings such as garlic, Parmesan cheese, or lemon juice for added depth of flavor.

FAQ:

Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower, but it will have a softer texture and may release more moisture during cooking.

Can I add other vegetables to the roasting pan?
Yes, you can add other vegetables such as broccoli, carrots, or Brussels sprouts to the roasting pan for a colorful and flavorful mix.

Can I make roasted cauliflower in advance?
Yes, you can roast the cauliflower in advance and store it in the refrigerator for up to 3-4 days.

Storage:

  • Let the roasted cauliflower cool to room temperature before storing it in an airtight container in the refrigerator.
  • To reheat the cauliflower, simply place it on a baking sheet and warm it up in the oven at 350°F (175°C) for 10-15 minutes until heated through.
  • To freeze the roasted cauliflower, lay it out on a baking sheet and freeze it until firm before transferring it to a freezer-safe container. Reheat it in the oven at 350°F (175°C) for 20-25 minutes until heated through.