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Roasted Cauliflower is my favorite way to eat cauliflower – the flavor and texture is so good, it makes for the perfect vegetable side dish! It’s a simple recipe that only requires a handful of ingredients but one you’ll reach for over and over again!
Watch the Roasted Cauliflower Recipe Video Below!
Table of Contents
I love making easy vegetable side dishes like Roasted Cauliflower – if you’re looking for other ideas, try my Creamy Mashed Potatoes, Crispy Smashed Potatoes, Crispy Brussels Sprouts (or Air Fryer Brussels Sprouts), or Honey Roasted Carrots.
All of these delicious vegetable side dishes go perfectly with some of my favorite main dishes, like Meatloaf with the Perfect Glaze, Crispy Chicken Parmesan, Easy Fried Chicken, or Steak with Peppercorn Sauce!
Ingredients
Roasted Cauliflower only requires a handful of ingredients that you probably already have in your pantry!
- cauliflower, washed and cut to 3 inch pieces
- garlic powder
- kosher salt
- black pepper
- paprika
- cayenne pepper, optional
- olive oil
Want to make Parmesan Roasted Cauliflower?
- If you want to add Parmesan Cheese for an extra oomph of flavor, you can sprinkle the Roasted Cauliflower with 1/2 cup shredded parmesan cheese in the last 5 minutes of cooking!
Refer to the recipe card for the full list of ingredients and measurements!
Recipe Instructions
1. Preheat Baking Sheet, Oven, and Prep Cauliflower
Preheat oven to 450F. Place an empty baking sheet in the oven to preheat. This is a key tip, as having a hot baking sheet will help the cauliflower avoid getting mushy when roasting.
Cut the cauliflower into similar sized pieces. This will help ensure they cook evenly. I break them into 3 inch florets and try to make sure they have a flat side to them – this will allow them to form a great crust on the baking sheet when roasting!
2. Season the Cauliflower
Place the cut cauliflower into a large bowl. Season with 1/4 cup of olive oil along with kosher salt, black pepper, garlic powder, paprika, and cayenne pepper, if using.
Mix until all of the cauliflower pieces are evenly coated.
3. Drizzle Olive Oil Over Pan
Once the oven is done pre-heating, pull out the hot baking sheet and place on a heatproof surface.
Drizzle about 1/4 cup of olive oil evenly across the baking sheet.
4. Add Cauliflower Flat Side Down
Carefully place the seasoned cauliflower pieces flat side down on the tray. (If a cauliflower piece does not have a flat side, that’s okay!). Make sure there is even spacing in between the cauliflower florets. This will ensure the individual florets crisp up in the oven during roasting.
5. Roast the Cauliflower in the Oven
Roast the cauliflower in the oven for 25-30 minutes until crispy and golden brown. Check the cauliflower occasionally and flip at least once about halfway through cooking so the Roasted Cauliflower brown and cook evenly.
PRO TIPS
Expert Tips
- Cut Your Cauliflower the Same Size: Cutting your cauliflower into similar sizes ensures they will all cook evenly! This is such a simple but effective tip to get the best Roasted Cauliflower.
- Pre-heat the Baking Sheet: Leave the baking sheet in the oven as it pre-heats. Pre-heating the baking sheet means the surface will be dry and hot; when you place the cut cauliflower on the hot sheet, the high heat will help evaporate any moisture, preventing the cauliflower from cooking in it’s juices and steaming. Rather, the cauliflower can roast and caramelize (instead of becoming mushy)!
- Don’t Overcrowd the Baking Sheet: Leaving enough space around your cauliflower is key! When your cauliflower is roasting, it will give off steam – if there isn’t enough space for airflower, the steam will end up making your cauliflower mushy. Leaving enough space around each piece ensures they will caramelize and crisp up.
- Flip Occasionally: Flipping the cauliflower pieces occasionally will help them brown and cook evenly – otherwise, your Roasted Cauliflower can get too dark or roasted on one side only.
Storage and Reheating
Once cooked, you can store any leftover Roasted Cauliflower in an airtight container in the refrigerator for up to 3 days.
Roasted Cauliflower tastes best freshly roasted but if you want to reheat leftovers, you can do so in the microwave, oven, or air fryer.
If you tried this Roasted Cauliflower Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Roasted Cauliflower (SUPER CRISPY)
Ingredients
- 1.5 lbs Cauliflower, washed and cut to 3 inch pieces
- 1/2 tsp garlic powder
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp cayenne pepper, optional
- 1/2 cup olive oil divided in half
Instructions
- Preheat oven to 450F. Place an empty baking sheet in the oven to preheat. Meanwhile, prepare the cauliflower by cutting or ripping them into 3 inch florets. If possible, ensure they have a flat side to them so that they form a nice crust on the baking sheet.
- Transfer the cauliflower to a bowl. Season with 1/4 cup of olive oil along with kosher salt, black pepper, garlic powder, paprika, and cayenne pepper, if using. Mix until all the cauliflower is evenly coated in the oil and spices.
- Once the baking sheet is hot, carefully set it on a heatproof surface and drizzle about 1/4 cup of olive oil evenly across the baking sheet.
- Carefully add the cauliflower and place them flat side down on the tray.
- Roast the cauliflower in the oven for 25-30 minutes until crispy, flipping occasionally over once about halfway through cooking.
Notes
-
- Cut Your Cauliflower the Same Size: Cutting your cauliflower into similar sizes ensures they will all cook evenly! This is such a simple but effective tip to get the best Roasted Cauliflower.
-
- Pre-heat the Baking Sheet: Leave the baking sheet in the oven as it pre-heats. Pre-heating the baking sheet means the surface will be dry and hot; when you place the cut cauliflower on the hot sheet, the high heat will help evaporate any moisture, preventing the cauliflower from cooking in it’s juices and steaming. Rather, the cauliflower can roast and caramelize (instead of becoming mushy)!
-
- Don’t Overcrowd the Baking Sheet: Leaving enough space around your cauliflower is key! When your cauliflower is roasting, it will give off steam – if there isn’t enough space for air flow, the steam will end up making your cauliflower mushy. Leaving enough space around each piece ensures they will caramelize and crisp up.
-
- Flip Occasionally: Flipping the cauliflower pieces occasionally will help them brown and cook evenly – otherwise, your Roasted Cauliflower can get too dark or roasted on one side only.
-
- Depending on your oven, the cooking time may vary. If the cauliflower is not sufficiently crispy by the 30 minute mark, continue roasting in the oven at intervals of 5 minutes until the desired doneness is achieved.
Storage and Reheating
Once cooked, you can store any leftover Roasted Cauliflower in an airtight container in the refrigerator for up to 3 days. Roasted Cauliflower tastes best freshly roasted but if you want to reheat leftovers, you can do so in the microwave, oven, or air fryer.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved roasted cauliflower. The first time I had them was when a friend ordered them and I tried them. It was so good!
Lover this recipe as it’s so easy to make at home and so yummy.
IG: @tlee351
So simple and delicious! Roasting vegetables is now my go to and it keeps getting better!
@__ssue
IG: @myeastbayorchard
always looking to incorporate more veggies into our dinners and this was perfect! Even our toddler loved it!
Okay YUM!!!
I LOVE roasted cauliflower and I’m so glad for this recipe!
So delicious and easy! I love Crispy cauliflower and this recipe nailed it!
https://www.instagram.com/marilyn_t_j_?igsh=MWJlbnV4eXhsYTRxZw%3D%3D&utm_source=qr
I’ve been on the hunt for a delicious roasted cauliflower recipe and let me tell you… THIS. IS. IT. 10/10
@venessajillian