Roasted cauliflower is nutritious, and you can season it any which way. It makes eating vegetables a pleasure! If you’re still waiting to fall in love with (or even tolerate) vegetables, roasting is the #1 way to get more of them in your diet and enjoy it at the same time. We eat roasted vegetables almost every single night. I even have an entire guide dedicated to them in my cookbook! While I’ll vary what vegetables I roast based on the season—Oven Roasted Vegetables, Roasted Brussels Sprouts, Roasted Sweet Potatoes, Roasted Carrots and Roasted Broccoli are all on regular rotation around here—roasted cauliflower is the one I come back to most.
It tastes sublime.The seasonings are ultra-flexible.You can pair it with whatever else you’re having for dinner.
At this point, I’ve roasted well over 100 heads of cauliflower, and I’ve learned tips along the way. This post has everything you need to know to roast the best cauliflower of your life. Ready for crispy (not mushy!) roasted cauliflower that you’re going to find yourself inhaling straight off the sheet pan? This is it!
How to Make the Best Roasted Cauliflower Recipe
Roasting perfectly crispy outside and tender inside cauliflower is easy, with a few simple tips:
Cut the cauliflower into evenly sized florets, maximizing the number of flat edges. The more flat edges that touch the pan, the better the caramelization. The more even the size, the more even the roasting. See step-by-step photos below.Use Enough Oil. Each floret should have a nice coating. You don’t need to drown them in oil, but make sure they do not feel dry or the cauliflower will burn. Season it Up. Salt is a must for roasted vegetables or they will taste bland. Even simple salt and pepper will make cauliflowr come alive. Or try making spicy roasted cauliflower or roasted cauliflower Parmesan for a change of pace.DO NOT CROWD THE PAN. This is the roasted vegetable golden rule. If you crowd the pan, the cauliflower will steam instead of roast, and your cauliflower will end up mushy.Use a High Oven Temperature. 400 degrees F to 425 degrees F is ideal for roasting cauliflower.
Cutting Cauliflower for Roasting
The more flat edges on your roasted vegetables, the better your results (it’s why I flip my Brussels sprouts cut-sides down when making Roasted Brussels Sprouts with Garlic). Here’s how to cut a head of cauliflower into florets for roasting. It is easy, effective, and yields excellent results.
The Ingredients
Cauliflower. Often underestimated, cauliflower is a seriously tasty veggie when roasted properly. It caramelizes beautifully and pairs well with almost any dish.
Olive Oil. The key ingredient for perfectly caramelized cauliflower with crisp edges. Salt + Pepper. Classic flavor additions that help make the cauliflower taste its best. Optional Seasonings. I love to use a simple yet impactful blend of paprika, Italian seasoning, garlic powder, and Parmesan cheese. Feel free to dream up your own seasoning mixture, herbs, or check out some of my other ideas below.
The Directions
How to Season Roasted Cauliflower
Spicy Roasted Cauliflower. Swap the spices listed in this recipe for 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon garlic powder. Italian Roasted Cauliflower. Use the spices recommended in this recipe, adding 1/4 teaspoon red pepper flakes. Garnish your roasted cauliflower with chopped fresh herbs like parsley and lemon zest with a splash of lemon juice. Curry Roasted Cauliflower. Swap the spices in this recipe for 2 teaspoons curry powder and 1 teaspoon ground cumin. Mexican Roasted Cauliflower. Omit the paprika, Italian seasoning, and Parmesan. Add 1 teaspoon chili powder and 1/4 teaspoon cumin. Garnish roasted florets with lime zest and chopped fresh cilantro.
Storage Tips
To Store. Refrigerate florets in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in a skillet on the stove. To Freeze. Yes, you can freeze roasted cauliflower. Place florets in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen or let thaw overnight in the refrigerator.
What to Serve with Roasted Cauliflower
Thanks to its mild flavor, roasted cauliflower goes well with just about any protein, including both meat and seafood.
Roasted Cauliflower Parmesan. Recipe in The Well Plated Cookbook.Cauliflower Steaks. A true knife-and-fork experience! See Grilled Cauliflower Steaks.Cauliflower Tacos. A hearty, spicy meatless main that vegetarians and meat-eaters alike will enjoy.Cauliflower Fried Rice. Easy, delicious, and you can bulk it up with any protein. Hearty Salad. Try Roasted Vegetable Salad, Curry Roasted Cauliflower Salad, and Lentil Salad with Roasted Cauliflower.Soup. Blend it into Cauliflower Chowder or add it to Broccoli Cauliflower Soup for a change of pace.
Chicken. This dish would make an excellent side for Pan Fried Chicken Breast, Air Fryer Fried Chicken Breast, or Grilled Chicken Tenders. Salmon. Serve this dish with Pan Seared Salmon or Blackened Salmon.Pork. Stuffed Pork Tenderloin or Air Fryer Pork Chops would be delicious with this recipe. Tofu. For a meatless meal, pair this recipe with Crispy Tofu or Air Fryer Tofu.
Recommended Tools to Make this Recipe
Baking Sheets. Perfect for making this recipe. Sharp Chef’s Knife. Essential for easily slicing larger vegetables and fruits. Non-Slip Cutting Board. This cutting board will stay put while you chop.
Vegetables so tasty you can’t stop eating them? Leave a rating below in the comments and let me know how you liked the recipe. With roasted cauliflower, the dream is real!
Roasted Butternut Squash
40 mins
Roasted Zucchini
30 mins
Roasted Asparagus
20 mins Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
title: “Roasted Cauliflower Wellplated Com” ShowToc: true date: “2022-12-07” author: “Beth Smith”
Roasted cauliflower is nutritious, and you can season it any which way. It makes eating vegetables a pleasure! If you’re still waiting to fall in love with (or even tolerate) vegetables, roasting is the #1 way to get more of them in your diet and enjoy it at the same time. We eat roasted vegetables almost every single night. I even have an entire guide dedicated to them in my cookbook! While I’ll vary what vegetables I roast based on the season—Oven Roasted Vegetables, Roasted Brussels Sprouts, Roasted Sweet Potatoes, Roasted Carrots and Roasted Broccoli are all on regular rotation around here—roasted cauliflower is the one I come back to most.
It tastes sublime.The seasonings are ultra-flexible.You can pair it with whatever else you’re having for dinner.
At this point, I’ve roasted well over 100 heads of cauliflower, and I’ve learned tips along the way. This post has everything you need to know to roast the best cauliflower of your life. Ready for crispy (not mushy!) roasted cauliflower that you’re going to find yourself inhaling straight off the sheet pan? This is it!
How to Make the Best Roasted Cauliflower Recipe
Roasting perfectly crispy outside and tender inside cauliflower is easy, with a few simple tips:
Cut the cauliflower into evenly sized florets, maximizing the number of flat edges. The more flat edges that touch the pan, the better the caramelization. The more even the size, the more even the roasting. See step-by-step photos below.Use Enough Oil. Each floret should have a nice coating. You don’t need to drown them in oil, but make sure they do not feel dry or the cauliflower will burn. Season it Up. Salt is a must for roasted vegetables or they will taste bland. Even simple salt and pepper will make cauliflowr come alive. Or try making spicy roasted cauliflower or roasted cauliflower Parmesan for a change of pace.DO NOT CROWD THE PAN. This is the roasted vegetable golden rule. If you crowd the pan, the cauliflower will steam instead of roast, and your cauliflower will end up mushy.Use a High Oven Temperature. 400 degrees F to 425 degrees F is ideal for roasting cauliflower.
Cutting Cauliflower for Roasting
The more flat edges on your roasted vegetables, the better your results (it’s why I flip my Brussels sprouts cut-sides down when making Roasted Brussels Sprouts with Garlic). Here’s how to cut a head of cauliflower into florets for roasting. It is easy, effective, and yields excellent results.
The Ingredients
Cauliflower. Often underestimated, cauliflower is a seriously tasty veggie when roasted properly. It caramelizes beautifully and pairs well with almost any dish.
Olive Oil. The key ingredient for perfectly caramelized cauliflower with crisp edges. Salt + Pepper. Classic flavor additions that help make the cauliflower taste its best. Optional Seasonings. I love to use a simple yet impactful blend of paprika, Italian seasoning, garlic powder, and Parmesan cheese. Feel free to dream up your own seasoning mixture, herbs, or check out some of my other ideas below.
The Directions
How to Season Roasted Cauliflower
Spicy Roasted Cauliflower. Swap the spices listed in this recipe for 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon garlic powder. Italian Roasted Cauliflower. Use the spices recommended in this recipe, adding 1/4 teaspoon red pepper flakes. Garnish your roasted cauliflower with chopped fresh herbs like parsley and lemon zest with a splash of lemon juice. Curry Roasted Cauliflower. Swap the spices in this recipe for 2 teaspoons curry powder and 1 teaspoon ground cumin. Mexican Roasted Cauliflower. Omit the paprika, Italian seasoning, and Parmesan. Add 1 teaspoon chili powder and 1/4 teaspoon cumin. Garnish roasted florets with lime zest and chopped fresh cilantro.
Storage Tips
To Store. Refrigerate florets in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in a skillet on the stove. To Freeze. Yes, you can freeze roasted cauliflower. Place florets in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Reheat from frozen or let thaw overnight in the refrigerator.
What to Serve with Roasted Cauliflower
Thanks to its mild flavor, roasted cauliflower goes well with just about any protein, including both meat and seafood.
Roasted Cauliflower Parmesan. Recipe in The Well Plated Cookbook.Cauliflower Steaks. A true knife-and-fork experience! See Grilled Cauliflower Steaks.Cauliflower Tacos. A hearty, spicy meatless main that vegetarians and meat-eaters alike will enjoy.Cauliflower Fried Rice. Easy, delicious, and you can bulk it up with any protein. Hearty Salad. Try Roasted Vegetable Salad, Curry Roasted Cauliflower Salad, and Lentil Salad with Roasted Cauliflower.Soup. Blend it into Cauliflower Chowder or add it to Broccoli Cauliflower Soup for a change of pace.
Chicken. This dish would make an excellent side for Pan Fried Chicken Breast, Air Fryer Fried Chicken Breast, or Grilled Chicken Tenders. Salmon. Serve this dish with Pan Seared Salmon or Blackened Salmon.Pork. Stuffed Pork Tenderloin or Air Fryer Pork Chops would be delicious with this recipe. Tofu. For a meatless meal, pair this recipe with Crispy Tofu or Air Fryer Tofu.
Recommended Tools to Make this Recipe
Baking Sheets. Perfect for making this recipe. Sharp Chef’s Knife. Essential for easily slicing larger vegetables and fruits. Non-Slip Cutting Board. This cutting board will stay put while you chop.
Vegetables so tasty you can’t stop eating them? Leave a rating below in the comments and let me know how you liked the recipe. With roasted cauliflower, the dream is real!
Roasted Butternut Squash
40 mins
Roasted Zucchini
30 mins
Roasted Asparagus
20 mins Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
