Roasted cauliflower is well seasoned and perfectly cooked until tender with crispy, browned edges. Plus, get tons of ideas for seasoning add-ins and flavorful toppings.
I will happily confess that I am on team "cauliflower can do and be anything."
I love me some cauliflower rice, I make cauliflower fried rice with chicken, and this mashed cauliflower casserole with cheese and bacon is sooo good. So is this baked cheesy cauliflower rice for some healthy comfort food.
I even love cauliflower tacos and cauliflower crust pizza. Bring it on.
But roasted cauliflower is my first and truest love.
I could eat an entire sheet pan of the stuff.
(Seriously. There have been times when I had to stop myself from doing just that.)
That nutty roasted flavor and those crunchy browned edges are just irresistible!
You just have to know the right temperature, time and amount of seasoning and you, too, can be addicted to cauliflower!
So today I'm sharing all my tips and tricks, as well as tons of different flavor add-ins and toppings.
(You can also check out my Air Fryer cauliflower, if you have and love that appliance like I do. Or try roasted parsnips for more roasted veggie love.)
Cause you are gonna want to make this on repeat, and it's nice to be able to change up the flavor now and then.
So let's get to roasting!
Now, I've got some notes and tips coming up below on how to make roasted cauliflower. Just tryin' to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes
- Cauliflower - The recipe calls for one large head of cauliflower, which is enough for 4 people. Be sure to cut it into small florets. The smaller size means more browning and caramelization - and ensures it cooks through evenly.
- Cut side down - Wherever you can, make sure to put the cut side of the cauliflower floret down against the sheet pan. This promotes more browning.
- Olive oil - Be sure to use all 3 tablespoons of olive oil here. It might seem like a lot, but it's needed to coat each piece and give them optimal roasting flavor.
- Double recipe - If doubling the recipe, use 2 sheet pans so you can make sure the cauliflower florets are spread out and able to roast, not steam.
Also, tip on your oven rack positioning.
Placing the sheet pan on the bottom rack will give the bottoms of the cauliflower great color and flavor.
Using the middle rack will get the tops nice and browned.
I like to use both when possible - start it on the middle rack for about 10 minutes then move it to the bottom rack for the remaining 15 minutes.
Gives it the best of both worlds!
OK, let's talk seasonings and toppings.
The recipe card is written for just basic roasted cauliflower, with olive oil, salt and pepper.
It's my tried and true go-to and it goes with everything.
But if you want to add a little more zing, we've got lots of ways to do that!
You can either add additional seasonings to the cauliflower before it roasts, or add some fun flavorful toppings after it's out of the oven.
I've got ideas for both ways here and in the recipe card.
Additional Seasonings
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (in place of black pepper), more for more heat
- ¼ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon za'atar seasoning
- 1 teaspoon seasoned salt (in place of kosher salt)
- Zest of 1 lemon
And here are some ideas for fun toppings after the cauliflower has roasted.
Topping Ideas
- Grated Parmesan cheese
- Drizzle of balsamic vinegar
- Cooked, crumbled bacon
- Buttery browned breadcrumbs
- Fresh lemon juice
Feel free to mix and match the seasonings and toppings to create your own favorite combinations!
For instance, I love using garlic powder and red pepper flakes to roast the cauliflower and then adding some grated Parmesan cheese as soon as it comes out of the oven. Yum!
Lots of options for you to make your own favorite flavors.
Last thing, let's talk about what to do with any leftovers.
Leftover roasted cauliflower, once cooled, can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheat the cauliflower on low broil in the oven or toaster oven for 6-7 minutes, until warmed through.
You can also reheat in the Air Fryer at 400 for about 2 minutes to get them hot and crispy again.
There you have it!
Whether you are already a cauliflower lover or not, I hope you give this roasted version a try for a truly spectacular side dish.
Enjoy!
XO,
Kathryn
Roasted Cauliflower
Ingredients
- 1 large head cauliflower, cut into 1-inch florets
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional added seasonings (choose one or more, add before roasting):
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (in place of black pepper), more for more heat
- ¼ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon za'atar seasoning
- ¾ teaspoon seasoned salt (in place of kosher salt)
- Zest of 1 lemon
Optional toppings (add when serving):
- Grated Parmesan cheese
- Drizzle of balsamic vinegar
- Cooked, crumbled bacon
- Buttery browned breadcrumbs
- Fresh lemon juice
Instructions
- Preheat oven to 450. Line a baking sheet with parchment paper.
- Place cauliflower florets in a bowl - or directly on the parchment paper - and toss with olive oil, salt and pepper. Add any additional desired seasonings and mix well. Position florets cut side down for maximum browning and caramelization.
- Roast at 450 for 25 minutes. (Tip: Roasting on the bottom rack will get the bottoms nicely browned, while roasting on the middle rack will get the tops of the cauliflower browned. You can also move the baking sheet after 15 minutes to cook on both racks.)
- Add any desired toppings and serve immediately.
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