Perfect Simple Roasted Cauliflower
on Oct 13, 2019, Updated Jan 19, 2025
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The best way to cook cauliflower, ever. And only 5-minutes of prep time!
So, you’ve steamed or boiled enough cauliflower to fill a minivan, and you need to change things up, at least a little bit. Roasting, baby, roasting is the answer. Roasting cauliflower concentrates the flavor by caramelizing the natural sugars in the vegetable and provides a slight and very appealing sweetness. Check out How to Cook Cauliflower for more tips and inspiration on making cauliflower.
As you will see in the variations below, we love roasted cauliflower in our house, so much so that I continue to tinker with it in perpetuity. This recipe, however, is your basic simple roasted cauliflower — no frills, no adornments, just perfect caramelized tender little nuggets of vegetables.
Try serving this with Blackened Swordfish, Oven-Baked Chicken Legs with Herbs and Lemon, or Greek Turkey Meatloaf.
Table of Contents
This easy addictive side dish (with only 5 minutes of prep!) goes with everything.
How to Roast Cauliflower
- Prepare the cauliflower: Cut the cauliflower into 1-inch florets (tips below), drizzle with oil, and a sprinkle of salt and toss.
- Cook the cauliflower: You can roast the cauliflower anywhere between 400 F and 450 F for 25 minutes.
How to Cut Cauliflower into Florets
You can follow the natural separations of the cauliflower head and cut the vegetable into small little pieces. Then you shouldn’t waste the stems: cut them into 1-inch pieces as well and use them as you do the little flowers (florets).
My favorite way to cut up cauliflower for roasting is to cut the cauliflower head into 1/2 to 3/4 inch slices and then use a knife or your hands to break those slices into 1-inch or so pieces. The flat surfaces allow for more caramelization.
Kitchen Smarts
If you are looking for a shortcut, you can absolutely buy precut florets, which are available in bags in the produce section or sometimes even cut in the store in containers (also in the produce section). They are usually also in the produce section, near other store-cut vegetables.
However you do it, don’t toss any little bits that break or crumble off. Add them to the pan, and they will brown more quickly than the bigger chunks, which will give you lovely little browned bits interspersed with the larger, more tender chunks.
Variations
While roasted cauliflower is great on its own, you can spice it up with a simple dressing after roasting (add other veggies to the roasting pan, like carrots, Brussels sprouts, and leeks). Here are a few drizzles to try:
- Spicy Roasted Veggie Drizzle: Blend 1/3 cup extra-virgin olive oil, 1 tablespoon Sriracha sauce, 3 tablespoons minced fresh parsley, and 1 tablespoon minced fresh sage together in a food processor until fairly smooth. Drizzle over roasted vegetables and serve extra sauce on the side.
- Sweet-Spicy Sesame Dressing: Combine 2 tablespoons toasted sesame seeds, 2 tablespoon soy sauce, 1 tablespoon of toasted sesame oil, and 1 teaspoon each of honey and Sriracha sauce. Drizzle the sauce over the roasted cauliflower along with a few sesame seeds, and pass the sauce on the side for everyone to add as they like.
- Olive-Rosemary Dressing: In a food processor or blender, mix 1 cup pitted olives, 1 tablespoon of fresh rosemary, 1/2 cup extra-virgin olive oil, and freshly ground black pepper (to taste) until smooth. Drizzle some of the dressing over the roasted cauliflower and pass extra around the table.
- Buffalo Sauce: Use the sauce in the Roasted Buffalo Cauliflower Steak recipe for that classic Buffalo sauce flavor. It works on cauliflower florets as well as steaks!
- Chimichurri Sauce: With a mix of garlic and herbs, this Argentinian sauce is great over roasted cauliflower.
Kitchen Smarts
If you want to switch it up, make some broccoflower instead. Not a whole lot of difference in flavor, but a change of color.
Storage
Roasted cauliflower will stay good for up to a week in a sealed container in the fridge. Also, take a look at 7 Ways to Use Leftover Roasted Vegetables!
What to Serve with Roasted Cauliflower
More Cauliflower Recipes
- Cauliflower Tots
- Roasted Cauliflower and Sunchoke Soup
- Moroccan Carrot and Cauliflower Soup
- Cauliflower Potato Salad
- Grilled Cauliflower Steaks
- Braised Cauliflower with Anchovies and Capers
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Perfect Simple Roasted Cauliflower
Ingredients
- 1 big head cauliflower (about 2 ½ to 3 pounds)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 450 F with the rack placed in the lower third of the oven.
- Cut the cauliflower into florets. Place in a large baking sheet with sides and gently toss 2 tablespoons with of the olive oil (your hands are really the best tools for this) and about 1/2 teaspoon of salt and a few grinds of pepper, if desired. Roast until slightly browned and tender, turning gently with a spatula once or twice, about 25 minutes.
indeed this is perfect…and simple!
it’s one of our go to sides all during the colder months.