if (typeof lnl_watch_branding_height === 'function') { lnl_watch_branding_height(); } This oven roasted cauliflower has crisp, golden brown edges and a delicious nutty flavor. You'll want to devour it straight off the baking sheet!
I make roasted cauliflower almost every week. It’s easy to make, healthy, and delicious. The florets come out of the oven beautifully caramelized, with crisp, golden brown edges and a rich, nutty flavor. They’re perfect for serving as a side dish, tucking into tacos, tossing into a salad, a grain bowl, or a pasta…or eating straight off the baking sheet.
You’ll find my go-to roasted cauliflower recipe below, along with my best tips and tricks for cooking it perfectly every time. I’ve also shared a few of my favorite ways to season roasted cauliflower. Yes, this roasted veggie is great with just olive oil, salt, and pepper, but a sprinkle of garlic powder, smoked paprika, and/or Parmesan cheese makes it even better.
How to Roast Cauliflower
To make this recipe, you’ll just need a few simple ingredients: olive oil, salt, pepper, and a head of cauliflower. I also toss the cauliflower with garlic powder and smoked paprika for delicious savory flavor.
Start by preheating the oven to 425°F. Don’t go any lower with the oven temperature here—a hot oven helps the cauliflower florets crisp up and caramelize as they cook.
Then, break the cauliflower into bite-sized pieces. I like to break mine with my hands, but you can cut the cauliflower with a knife if you prefer. Either way, do your best to keep the cauliflower florets to a consistent size so that they cook evenly.
Next, season the cauliflower. Toss it with olive oil, the garlic powder, smoked paprika, salt, and pepper.
You want to use enough oil to lightly coat the florets, without leaving too much extra on the baking sheet. I find that 2 tablespoons is a good place to start with a medium cauliflower, and I might go up to 3 if my cauliflower is larger. A light coating of oil helps the cauliflower brown in the oven and take on a crisp-tender texture. Too much oil can make it soggy; with too little, it won’t caramelize and soften.
Then, bake! Spread the florets in an even layer on a rimmed baking sheet lined with parchment paper.
How Long to Bake Cauliflower
Roast bite-size cauliflower florets for 25 to 35 minutes at 425°F. This is enough time for them to caramelize around the edges and soften slightly but still have a nice al dente bite in the middle.
If you’re using a convection oven, the bake time will be shorter. Start checking the cauliflower after just 15 minutes. Convection ovens circulate air constantly using a fan, which makes the cauliflower cook more quickly.
Finally, season to taste with salt and pepper, and enjoy! I love tossing it with a little Parmesan cheese and fresh parsley to take it over the top.
Find the complete recipe with measurements below.
Recipe Tips
- Pat the cauliflower dry. If you wash your cauliflower before chopping it, make sure to pat it dry. The oil will stick to dry florets more easily, helping them brown evenly as they bake.
- Don’t crowd the baking sheet. If the florets are too crowded on the pan, they’ll steam—not caramelize—in the oven. Use two baking sheets if necessary.
- You can cook the cores. Did you know that cauliflower cores are just as edible as the florets? Feel free to chop them up and roast them too!
Seasoning Options for Roasted Cauliflower
Lightly crisp and browned around the edges, oven roasted cauliflower is delicious seasoned with just salt and pepper. Bonus points if you add the garlic powder and smoked paprika in this recipe!
But your seasoning options don’t end there. Try one of these variations for a fun twist:
- Swap the spices. Toss the cauliflower with curry powder or za’atar before roasting.
- Add a sauce. Drizzle the roasted cauliflower with a punchy sauce like pesto, romesco sauce, or tahini sauce.
- Make it bright and fresh. After roasting, toss the cauliflower with lemon zest and fresh herbs such as chopped parsley or thyme. For an extra burst of bright flavor, squeeze it with lemon juice just before serving.
How do you like to season roasted cauliflower? Let me know in the comments!
How to Store Roasted Cauliflower
The cauliflower is best just after roasting, but leftovers keep well in an airtight container in the fridge for up to 3 days.
Reheat them in a 350°F oven or air fryer or in the microwave.
More Roasted Cauliflower Recipes
Once you master basic roasted cauliflower, experiment with other roasted cauliflower recipes! Try one of these next:
More Vegetable Side Dish Recipes
Roasted Cauliflower
Ingredients
- 1 medium cauliflower, leaves removed
- 2 tablespoons extra-virgin olive oil, plus more as needed
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- Freshly ground black pepper
- Freshly grated Parmesan cheese, for serving (optional)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Break the cauliflower into bite-sized florets and place on the baking sheet. Drizzle with the olive oil and sprinkle with the garlic powder, salt, smoked paprika, and several grinds of pepper. Toss to coat, adding more oil as needed to lightly coat the florets, and spread evenly on the baking sheet.
- Roast for 25 to 35 minutes, or until tender and browned around the edges. Season to taste and top with Parmesan, if desired. Garnish with parsley, if using, and serve.
Best recipe EVER! I absolutely loved it, but I would add a bit more flavour. Maybe some more garlic or paprika. Definitely would make this again.
Those additions would be delicious!
Reviewer Linda is right on target: bake this @ 425 for 25 min and the cauliflower is WAY overdone—charred mush. I’ll try it again @ 400 for 8 min & broil 2 min. I’ll let you know the results.
Your recipes have always worked out great for me – until this one, lol. In 15 minutes I checked and my cauliflower was already burnt to a crisp. I used my Cuisinart combination oven and apparently that didn’t work with your settings
Must have been your oven!!!!. Because I personally only roast on 425° and there’s never ever been an issue!
Hi Linda, if it’s like an air fryer, it’s possible that the timing could be totally different than a regular oven.
Using convection setting on my oven, made the cauliflower burn before it was actually cooked through
HI Ed, I would try the regular non-convection setting.
I come back to this site time again for simple healthy recipes for ingredients I have on hand. We eat a lot of cauliflower and this roasted version is one of our favorites. I put shredded Gruyère cheese on mine, as it pairs well with the roasted flavor. Mahalo for all your wonderful recipes.
Hi Rosi, Thanks for this sweet comment! I’m so glad you love the website. The roasted cauliflower would be delicious with Gruyere, love that idea!
Excellent a real hit in our home
So glad you enjoyed it, Marguerite!
This was so good! I used your spice suggestions, curry powder, garlic powder, smoked paprika and parm to finish. One caution, 425 degrees is max for parchment paper so watch carefully. I now use nonstick foil.
Hi Susan, so glad you enjoyed the cauliflower!
Thanks for that info on parchment paper, I learned something new today!
nice, simple a very good. Thanks for sharing.
So glad you enjoyed it, Duane!
🙏
I haven’t had an issue at 425.
I had a head of cauliflower and had purchased it to make soup. But It would have been too much soup for one person and I was going out of town in a few days. I decided to roast it – found this simple recipe – and made it tonight. I ate the entire cauliflower! It was delicious!! Can’t wait to make it again with some of your other suggestions to spice it up. Thank you! This will be a regular main dish for me! It’s inexpensive, quick, nutritious – and oh, so good!
Will make today. I am sure it will be awesome.
I’ve been roasting cauliflower for years exactly the same way. My mom used to deep fry it. She fried everything. She would serve it in pita pockets with mustard. I’m going to try the different additions, lemon, herbs and cheese. Refrigerated leftovers can be crisped up again in your toaster oven. Delicious.
So glad you enjoyed the cauliflower!
Do you wash the cauliflower? Or you just break it into Florets and put it in the oven? Thanks ?
yes, wash the cauliflower and let it dry, then break into florets.
I have never heard of roasted cauliflower before but I’m glad to do it today. Happy to learn a new thing. Thanks.
Can I prep this for salads before hand or will the cauliflower go soggy?
Have loved the ‘humble’ cauliflower since childhood but am only now, on ‘the other side’ coming to relish it baked ! Your lesson is welcome add. yes – garlic and herbs do come into the equation – loved the post . . .
Do you have any suggestions for a substitute to the oil
Hi Bella, I like to roast veggies with a bit of olive oil, even a small drizzle will do.
I love this recipe! My daughter is vegetarian and she approves!
I am amazed by what roasting does to cruciferous vegetables. I like cauliflower, but I especially like it roasted. The best way I’ve ever had Brussels sprouts is roasted, and that is now the only way I cook them. Yum! Broccoli also roasts up well.
I agree!! Such a yummy snack or side for dinner. I hated it as a kid and now I’m obsessed.