• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Sides & Vegetables
30 30 Minutes or Less DF Dairy-Free VG Vegetarian 5I 5 ingredients or less

Roasted Cauliflower – How to Roast Cauliflower

4.75
/5
25 mins
13 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 03/09/2022Updated: 03/14/2022

This post may contain affiliate links. Please read my disclosure policy.

Cauliflower, text overlay reads "how to make roasted cauliflower."
Cauliflower, text overlay reads "roasted cauliflower, perfect every time!"
Cauliflower, text overlay reads "roasted cauliflower, perfect every time!"
Cauliflower, text overlay reads "perfect roasted cauliflower."
How to Roast Cauliflower | RachelCooks.com

Roasted cauliflower is good for you, easy to make, and tastes delicious. Learn how to roast cauliflower here!

Recipe Overview

Why you’ll love it: Roasting brings out so much flavor in the cauliflower. You’ll never go back to steamed or boiled cauliflower.

How long it takes: 25 minutes
Equipment you’ll need: sharp knife, roasting pan (sheet pan), oven
Servings: 4

Cauliflower on a wooden spatula.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 How to Cut and Prep Cauliflower (2 ways)
  • 5 How To Roast Cauliflower In 3 Simple Steps
  • 6 What’s A Sheet Pan?
  • 7 Oven Temp
  • 8 FAQs
  • 9 Make It Your Own
  • 10 Make-Ahead Ideas
  • 11 Storage and Reheating Tips
  • 12 Leftover Love
  • 13 More delicious cauliflower recipes
  • 14 Get the Recipe: Roasted Cauliflower – How to Roast Cauliflower

I’ve been roasting vegetables like it is my job (wait …. I guess it kind of is my job!) and we LOVE them this way. Roasted broccoli is amazing, roasted carrots are just yummy, mushrooms are unbelievably tasty, any kind of squash is the best, and I bet you get the point. I could go on and on. Roasting brings so much flavor and texture to most vegetables and it’s a healthy way to cook them.

Cauliflower is no exception. It really is the best way to eat cauliflower.  And it is unbelievably easy, which is always a bonus.

Why eat cauliflower? Because your mother always told you to eat your vegetables, right? Seriously, cauliflower is low in calories and contains almost every nutrient your body needs, according to Healthline. It’s an excellent source of fiber, choline, and lots of antioxidants.

Maybe the only way you’ve even eaten cauliflower is boiled to death. Yeah, then I get why you say you don’t like cauliflower. That method of cooking tends to produce a soggy, mushy, strong-tasting mess. No wonder it’s usually slathered with cheese sauce.

Try roasted cauliflower today. After one bite, it may become your new favorite!

PS: Can’t get enough of cauliflower? Try Whole Roasted Cauliflower with Creamy Dijon Sauce (you’ll want to DRINK the sauce!) and my favorite burrito bowl topping, Roasted Cauliflower with Chili Powder. Don’t forget the pickled onions!

Cauliflower on a sheet pan.

About This Recipe

Once you learn the basics of how to roast cauliflower, you’ll find yourself doing it constantly!

Roasting vegetables is an easy process and usually requires just a few simple ingredients.

I’ll run you through the basics here and give you a few extra tips.

As always, look for the printable recipe card near the end of the post. It has complete Instructions, measurements, and nutrition information.

What You’ll Need

  • Cauliflower: Look for a firm head of cauliflower that’s creamy white in color with fresh green leaves around the stem. Avoid cauliflower with brown or soft spots. Raw cauliflower can be stored in a plastic or paper bag in the fridge for up to a week.
  • Olive Oil: Other types of oil can be substituted, such as avocado, grapeseed, or any other mild tasting oil.
  • Salt and Pepper: Use coarse ground salt and black pepper if you can. It’s amazing how much flavor the bits of salt and pepper add.

How to Cut and Prep Cauliflower (2 ways)

First Method: Slamming Cauliflower on Counter

The first way to “cut” cauliflower is slamming it on the counter (the stem end only) while it’s still wrapped. It’s a fun and quick way to break the head of cauliflower into florets. This method won’t work if your store carries cauliflower that isn’t wrapped in plastic. It can also result in uneven sizes of florets. I don’t mind this when roasting (I love the crispy little ones!), but if you want more uniform florets, try our next method.

Second Method: Cutting with a Knife

The more… let’s say sophisticated….way is this:

Start by removing any outer leaves.

Leaves being removed from a head of cauliflower.

Cut the cauliflower in quarters from top to bottom.

Cauliflower, being cut into quarters.

Next, cut diagonally to cut out the core.

Core of cauliflower being cut out of a quarter of a head of cauliflower.

Next, break or cut the quarters into bite-sized pieces.

Large piece of cauliflower being broken into smaller pieces.

That’s it! Either way is completely acceptable for this recipe.

How To Roast Cauliflower In 3 Simple Steps

To roast cauliflower or any other vegetable, there are a few basic requirements: large rimmed pan (sheet pan), vegetables cut into evenly sized pieces, oil and seasonings, and a hot oven.

Two sheet pans on white background.

What’s A Sheet Pan?

A half sheet pan is 18 x 13 inches, with a 1 inch rim.

Beyond roasting vegetables, you’ll use this versatile pan for a variety of cooking tasks from sheet pan dinners to baked bacon.

Buy on Amazon

Wash cauliflower, cut it into small florets as close to the same size as possible, and dry thoroughly. I give the florets a spin in my salad spinner. The smaller and the drier they are, the crispier they’ll get and the quicker they’ll cook.

Cauliflower florets in a strainer.

Toss the florets with olive oil, salt and pepper. You can do this in a large bowl or right on the sheet pan.

Olive oil being poured on cauliflower.

Spread the florets on a baking pan (give them as much space as possible!).

Uncooked cauliflower on a baking sheet.

Roast in a preheated oven at 425°F until crispy and golden brown!

Roasted cauliflower on a baking sheet.

Oven Temp

The recipe is written for 425°F but if you have something else in the oven that you need to cook at a specific temperature (350°F – 400°F)  the cauliflower will still roast nicely. It won’t cook as quickly and or get quite as crispy but still tastes great.

Eat roasted cauliflower as a side dish, or use it in other recipes. Try this cauliflower cheddar dip — it’s a healthier alternative to heavy all-cheddar dips. Similarly, roasted cauliflower and cheddar soup tastes unbelievably rich but won’t break your calorie count for the day.

Even though the cauliflower is blended together with other ingredients, roasting it first gives your dish an amazing depth of flavor. Everyone will want to know your secret, and how to roast cauliflower! 

FAQs

How do you roast cauliflower without it getting mushy?

I have a few tips for you.
1) Make sure the raw cauliflower is very dry before coating it with oil. Spread it out on a towel on the counter for a half hour or so to make sure it gets good and dry. A salad spinner helps, too. Dry = Crispy!
2) A good coating of oil not only gives flavor but also increases the crispness of the cauliflower, much like deep frying would. If you like, spray the florets with olive oil spray to make sure they are well-coated with oil.
3) Spread the cauliflower out on the baking pan. Since cauliflower has a high water content, good air circulation promotes crispiness.
4) Make sure the oven is preheated. A good hot oven is essential. To really kickstart the roasting process, preheat the sheet pan in the oven.

Should you wash cauliflower before cooking?

Yes, a thorough rinse with cold water is essential. Who knows where your cauliflower has been before it made its way to your kitchen? Even if it’s straight from the farmer, you’ll want to make sure there isn’t any leftover grit or insects. Always wash produce before eating it!

Can you overcook cauliflower?

Yes, although it happens less frequently when you roast it. Overcooked cauliflower will be mushy, crumbly, and have a strong flavor.

Roasted cauliflower on a black fork.

Make It Your Own

  • Add your favorite seasoning to the cauliflower. Make it spicy with chili powder, curry powder, and taco seasoning; seasoned salt or garlic powder add flavor, too. Dried or fresh herbs are great, too. We also love our all-purpose seasoning on cauliflower.
  • Cauliflower doesn’t have a strong flavor and can be dressed up in a variety of sauces. After roasting, drizzle on beautifully green chimichurri, a garlicky parsley topping. Homemade pesto or salsa verde are great, too.
  • Like cheese? Try my Parmesan roasted cauliflower recipe or top the cauliflower with a dreamy cheese sauce.
  • Air Fryer Instructions: Prepare cauliflower as directed and preheat air fryer to 390°F. Arrange cauliflower in a single layer. You may have to do it batches. Cook for 12-15 minutes or until cauliflower is tender and browned. You might also like these air fryer buffalo cauliflower bites.

Make-Ahead Ideas

While this is a very simple recipe, prepping the raw cauliflower ahead of time will save you time at dinner. Cut, wash, and dry the florets up to 4 days in advance. Store them in a plastic or paper bag or covered bowl in the fridge.

Storage and Reheating Tips

Leftover roasted cauliflower can be stored in the fridge for up to five days in a covered container. If you prefer, freeze it for up to one month. Thaw overnight in the fridge before reheating.

For best results, reheat in the oven (or toasted oven) on a sheet pan to regain the crispiness. A few minutes in an air fryer will do the trick, too.

Leftover Love

Add leftover roasted cauliflower to your favorite burrito bowl. Make cauliflower nachos or cauliflower tacos. You won’t believe how tasty they are!

More delicious cauliflower recipes

  • Cauliflower Steaks Recipe – thick meaty slices of roasted cauliflower
  • Roasted Cauliflower Salad with arugula & sweet potato
  • Pickled Cauliflower (refrigerator pickles)
  • Cauliflower, Potato and Cheddar Bake
  • Instant Pot Cauliflower Potato Soup – so creamy and smooth!
  • Cauliflower Rice Recipe – healthy and easy!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Roasted cauliflower on a wooden spatula.
Recipe

Get the Recipe: Roasted Cauliflower – How to Roast Cauliflower

4.75 from 4 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
Roasted cauliflower is good for you, easy to make, and tastes delicious. Learn how to roast cauliflower here!

Ingredients

  • 1 head cauliflower (about 4 cups florets)
  • 2 tablespoons olive oil (other types of oil are fine, too)
  • salt and pepper to taste

Instructions

  • Preheat oven to 425°F.
  • Wash cauliflower, cut it into medium-sized florets, and dry very thoroughly. Don’t skip drying — it’s important. Use a salad spinner if you have one, or just shake all the water out and pat dry with a clean, lint-free towel.
  • Add florets to a large bowl, add olive oil, and toss to coat. (You can do this right on the sheet pan, if you prefer.) Spread cauliflower on sheet pan in a single layer and sprinkle with salt and pepper.
  • Bake for 10 minutes, flip each piece over, and bake for 10 more minutes. Serve immediately.

Notes

  • The drier you get the cauliflower before mixing with the olive oil, the better this recipe turns out.
  • Don’t worry if you have more cauliflower than the recipe calls for. Add a bit of extra oil and make sure there’s enough room on the sheet pan to spread the florets out. If necessary, use two sheet pans.
  • Add Ins: Seasoned salt, garlic powder, taco seasoning, chili powder, or curry powder can be added before roasting. Sauces such as salsa verde, chimichurri, or pesto can be added afterwards.
  • Make Ahead Idea: Prep the raw florets up to four days in advance. They’ll keep well in the fridge in a resealable bag or tightly sealed container. Bake as directed. 
  • Air Fryer Instructions: Prepare cauliflower as directed and preheat air fryer to 390°F. Arrange cauliflower in a single layer. You may have to do it batches. Cook for 12-15 minutes or until cauliflower is tender and browned.

Nutrition Information

Calories: 98kcal, Carbohydrates: 7g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 43mg, Potassium: 430mg, Fiber: 3g, Sugar: 3g, Vitamin C: 69mg, Calcium: 32mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • This Parmesan Roasted Cauliflower is going to become your new favorite way to eat cauliflower - it's flavorful, crispy, and so easy to prepare! Get the recipe on RachelCooks.com!
    Parmesan Roasted Cauliflower Recipe
  • Roasted Cauliflower with Chili Powder is absolutely perfect on its own but it's also an ideal addition to salads and burrito bowls. You might even find yourself reaching for the chili powder every time you roast cauliflower! Get the recipe on RachelCooks.com!
    Roasted Cauliflower with Chili Powder Recipe
  • Blue ceramic mug containing cauliflower soup garnished with paprika.
    Roasted Cauliflower Soup with Cheddar
  • This roasted cauliflower and cheddar dip is unbelievably creamy and flavorful - blending the cauliflower into a silky dip helps greatly reduce the calories in this dip. Get the easy recipe on RachelCooks.com!
    Roasted Cauliflower and Cheddar Dip
All purpose seasoning spilling out of a spice shaker.
Previous Post
All Purpose Seasoning
Close up of hot honey with a honey dipper.
Next Post
Hot Honey Recipe (two varieties!)

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Sandy@RE says

    February 12, 2018 at 10:49 am

    Is this not the best snack or what? I LOVE cauliflower cooked this way. Can’t wait to see you in a couple weeks, girl!

    Reply
  2. Rachael @ Love Yourself Green says

    January 24, 2015 at 7:32 pm

    Thanks for this, Rach. I’m not a veggie roaster at all, so wasn’t sure what temp to put the oven on. :) I’m Rachael from Simply Fresh Cooking, btw! I finally got my health back after being bed bound for most of 2013 and I’m doing fantastic now! My diet has DRASTICALLY changed – that’s how I managed to get myself better! ;) I hope you’re well! The blog is looking great. xo

    Reply
    • Rachel Gurk says

      January 25, 2015 at 1:55 pm

      So happy to hear from you and hear that you’re doing so well! xo

      Reply
  3. Megan {Country Cleaver} says

    October 29, 2013 at 9:29 am

    Roasted cauliflower (and broccoli) are two of my all time favorite veggies!! These look so crunchy and perfect!! Now I have to go to the store… :)

    Reply
  4. Stephanie @ Eat. Drink. Love. says

    October 25, 2013 at 11:41 pm

    Why have I not tried roasting cauliflower?!

    Reply
  5. Amy @Very Culinary says

    October 25, 2013 at 3:46 pm

    Omg. Want to hear something funny? I’ve been roasting my broccoli in the oven ever since that post of yours. So yesterday (I swear) I bought cauliflower, thinking I would do the same thing. And now here you are. With cauliflower. Isn’t that the most hilaaarious thing ever??

    Reply
    • Rachel Gurk says

      October 25, 2013 at 8:35 pm

      Best thing I’ve heard all day! That’s hilarious! We are two peas in a pod.

      Reply
  6. Sheila says

    October 25, 2013 at 11:08 am

    HA I cant believe you psted this! I am working on a roasted cauliflower soup right now! I might just need to tag you in my post ;) Looks yum Rachel.

    Reply
  7. Bree (Skinny Mommy) says

    October 25, 2013 at 10:15 am

    Best thing EVER when your kids start sleeping later! I hope it is a new trend for you-5am is way too early! I love roasted cauliflower too-yum!

    Reply
  8. Megan - The Emotional Baker says

    October 25, 2013 at 7:46 am

    I love roasting veggies. When I do cauliflower, I add curry powder. I think broccoli is my favorite.

    Reply
  9. Carol says

    October 25, 2013 at 7:27 am

    Could you use frozen cauliflower thawed and dried?

    Reply
    • Rachel Gurk says

      October 25, 2013 at 9:26 am

      It might be hard to get it dry enough (maybe try a salad spinner?) and frozen cauliflower is typically already blanched (right?) so the cooking time might be less. The result wouldn’t be quite the same, but it’s worth a try!

      Reply
  10. denise says

    October 25, 2013 at 6:32 am

    easy-peasy

    Reply

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled