Roasting cauliflower is an easy, delicious and healthy way to enjoy the vegetable. Find out how to roast cauliflower using this easy recipe.
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. Cauliflower is no exception! Roasted broccoli is amazing, roasted carrots are amazing, mushrooms, squash, etc. You get the point. Roasting brings so much flavor and texture into most vegetables.
It really is the best way to eat cauliflower. And it is unbelievably easy, which is always a bonus.
Tip: The recipe is written for 425°F but if you need to roast it at a lower temperature, like 400°F or even 350°F, you may do so. It won’t cook as quickly and it may not get quiiiiiite as crispy, but it will work if you have something else in the oven that you need to cook at a specific temperature.
I use roasted cauliflower in other recipes, too. 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!
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.
How to Roast Cauliflower in 3 simple steps:
- Wash cauliflower, cut into small florets, and dry as much as possible. 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.
- Toss with olive oil, salt and pepper.
- Spread on a baking sheet (give them as much space as possible!) and roast at 425°F until crispy and golden brown!
As always, keep reading for directions and a printable recipe!
More delicious cauliflower recipes:
- Roasted Cauliflower Salad with arugula & sweet potato
- Pickled Cauliflower (refrigerator pickles)
- Cauliflower, Potato and Cheddar Bake
- Cauliflower Tacos with Chickpeas
- Air Fryer Buffalo Cauliflower Bites
- Roasted Cauliflower and Chickpea Soup from Eats Well With Others
- Turmeric Roasted Cauliflower from Reluctant Entertainer
- 1 head cauliflower (about 4 cups florets)
- 2 tablespoons olive oil (other types of oil are fine, too)
- salt and pepper to taste
- 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.
- 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.
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.