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 SO simple, healthy, and absolutely delicious. The florets come out of the oven with crisp, golden brown edges and a rich, nutty flavor. They’re perfect for serving as a side dish, 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 serve roasted cauliflower. Yes, this roasted veggie is great on its own, but with a little lemon zest, fresh herbs, or a sprinkle of Parmesan cheese, it’s even better.
How to Roast Cauliflower
To make this recipe, you’ll just need 4 ingredients: olive oil, salt, pepper, and a head of cauliflower.
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. If your oven has a convection setting, I recommend using it! It’ll help the cauliflower brown beautifully.
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.
- Tip: You can chop up the cauliflower cores and roast them alongside the florets too!
Next, season the cauliflower. Toss it with plenty of olive oil, salt, and pepper. Don’t skimp on them! These simple ingredients add so much flavor to roasted cauliflower.
Then, bake! Spread the florets in an even layer on a rimmed baking sheet lined with parchment paper.
- Tip: Make sure to leave a little space around each one! If the florets are too crowded on the pan, they’ll steam—not caramelize—in the oven. Use two baking sheets if necessary.
Roast for 25 to 35 minutes, or until the cauliflower florets are tender and browned around the edges.
Finally, season to taste with salt and pepper, and enjoy!
Find the complete recipe with measurements below.
Seasoning Options for Roasted Cauliflower
Lightly crisp and browned around the edges, oven roasted cauliflower is a fantastic addition to salads, pastas, tacos, and grain bowls.
It’s also a delicious side dish. Season it simply with salt and pepper, or try one of these variations for a fun twist:
- Spice it up! Toss the cauliflower with your favorite spices before roasting. I like mine with curry powder, za’atar, or garlic powder and smoked paprika.
- Make it cheesy. In the last few minutes of baking, remove the cauliflower from the oven and sprinkle it with grated Parmesan cheese. Bake for 5 minutes more, or until the cauliflower is crisp and the cheese is melted.
- Add a sauce. Drizzle the roasted cauliflower with a punchy sauce like pesto, romesco sauce, or tahini sauce.
- Or 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 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 Asparagus
- Roasted Broccoli
- Honey Roasted Carrots
- Roasted Brussels Sprouts
- How to Cook Spaghetti Squash
Roasted Cauliflower
Ingredients
- 1 medium cauliflower
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, for sprinkling
Additional Seasoning Options
- Zest of 1 lemon
- ¼ cup chopped fresh parsley
- Grated Parmesan cheese
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and several grinds of pepper and spread evenly onto the baking sheet. Roast for 25 to 35 minutes, or until tender and browned around the edges.
- Season to taste. If desired, toss with the lemon zest, parsley, and/or Parmesan cheese and serve.
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.