Roasted Cauliflower
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.
Yield: 4 servings
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.
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.
Salt: If your head of cauliflower is very large, you'll likely need the ¾ teaspoon of salt. If it's medium sized, start with ½ teaspon of salt and adjust as needed.
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.
Leftovers: Leftover roasted cauliflower, once cooled, can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat 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.
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 268mg | Fiber: 5g | Sugar: 4g
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