4.98 from 45 votes

Crispy Roasted Cauliflower (VIDEO)

Name: Roasted Cauliflower (SUPER CRISPY) (VIDEO)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

By Chris JoePublished Oct 22, 2025

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37 Comments

Servings: 4

40 mins

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Roasted Cauliflower is my favorite way to eat cauliflower – the flavor and texture is so good, it’s the perfect vegetable side dish! This simple recipe requires only a handful of ingredients and will be one you’ll reach for over and over again!

Crispy Roasted Cauliflower on a baking sheet with herbs.

Watch the Roasted Cauliflower Recipe Video!

A Note from CJ

My trick for the best Crispy Roasted Cauliflower!

I have one key tip for the best roasted cauliflower – preheat your baking sheet! When the baking sheet is hot and dry from pre-heating, it helps evaporate any moisture when you place the cauliflower on it. This stops the cauliflower from cooking in it’s juices and getting mushy; instead it’ll roast and caramelize beautifully!

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.

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

cauliflower – cut the cauliflower head into 3″ florets with at least one flat side – this will help ensure they cook evenly and form a great crust on the baking sheet when roasting! If using pre-cut cauliflower, try to cut the larger pieces so they are roughly 3″ pieces.
I used garlic powder, kosher salt, black pepper, paprika, and optional cayenne pepper – adjust this to your liking! (For example, if you are sensitive to spice, leave the cayenne out!)
optional parmesan cheese – for an extra oomph of flavor, you can sprinkle 1/2 cup shredded parmesan cheese in the last 5 minutes of cooking to turn this into Parmesan Roasted Cauliflower!

How to Roast Cauliflower

Prep and Season the Cauliflower: Preheat your oven to 450°F and place an empty baking sheet inside to heat up. While it warms, cut the cauliflower into evenly sized pieces to ensure they roast evenly. In a large bowl, toss the cauliflower with 1/4 cup of olive oil, kosher salt, black pepper, garlic powder, paprika, and a pinch of cayenne for spice. Mix well until each floret is fully coated with seasoning.

Roast the Cauliflower: Once the baking sheet is hot, carefully remove it and drizzle the rest of the olive oil evenly over the surface. Arrange the cauliflower pieces flat side down with space between them so they crisp up nicely. Roast for 25–30 minutes, flipping once halfway through to brown evenly. When done, the cauliflower should be golden, crispy on the edges, and tender inside.

A 4 photo collage on how to make the best crispy roasted cauliflower at home, starting with cutting the cauliflower, seasoning it with spices, placing it on a hot baking sheet with olive oil, and roasting it until crispy.

PRO TIPS

CJ’s Tips/Storage

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, store any leftover Roasted Cauliflower in an airtight container in the refrigerator for up to 3 days. I personally find that roasted cauliflower tastes best fresh but you can reheat this until warmed through in the microwave OR in the air fryer/oven at 375F for 6-8 minutes.

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!

4.98 from 45 votes

Roasted Cauliflower (SUPER CRISPY) (VIDEO)

By: Chris Joe

Servings:

Prep: 10

Cook: 30

Total: 40

Save

This easy and delicious Roasted Cauliflower recipe will be your new go to side dish! Just a handful of ingredients and simple technique will turn this simple cauliflower into a delicious roasted vegetable for your next dinner!

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.

Video

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.

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.

Cooking Times May Vary – 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 leftovers 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

Calories: 47kcalCarbohydrates: 9gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 924mgPotassium: 536mgFiber: 4gSugar: 3gVitamin A: 353IUVitamin C: 82mgCalcium: 42mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.