Feeding five kids has taught me one thing... you've got to make vegetables really good if you want them to disappear. This Easy Roasted Cauliflower is simple, super flavorful, and does just that. We have tested everything from flavor combinations to oven temperatures and floret sizes so you get truly delicious bites every time. It is just one in our collection of quick and easy vegetable side dish recipes.
I must say, I was late late to the roasted veggie party. Boy was I wrong! This oven roasted cauliflower, along with this roasted broccoli (the recipe that inspired our cooking method) are delicious. Their secret is cranking up the oven to create caramelized edges that not only makes then crispy, but also brings out the vegetables natural sweetness.
After making these repeatedly (and tweaking them each time), we landed on the key tips that really make a difference:
- I tried with just oil, which does mean they are dairy-free, but honestly, butter adds flavor that is hard to beat.
- Initially, I baked these with parchment, but once doing it on a plain sheet, I never went back. While the paper makes it slightly easier to clean up, the browning is superior without the added layer.
- Playing around with size is important to getting these just right. The smaller size florets means they are overcooked by the time they start browning. However, medium or standard florets get brown on the outside just as the interior is tender.
- Don't underestimate oven temperature. Roasting at 450º verses 425º makes a big difference. At the higher temperature the cauliflower can caramelize without steaming which is key to the crispy edges and deep flavor.
- Starting with a very hot pan is my top tip! A room temperature pan wont create the same golden color you need for an amazing side dish.
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested over and over, tasted by multiple groups, and perfected to ensure it's something you can be proud to serve! Here's why this one earned it's spot:
- Surprisingly delicious: There are plenty of ways to eat vegetables, so if it's not actually good, it's not worth it. This one is more craveable than you would expect.
- Easy: The hardest part is cutting the cauliflower head into florets which takes less than 5 minutes. After that, the oven does the rest.
- Flavorful: The mix of butter and olive oil, plus a blend of tasty spices are perfectly suited for the mild taste of cauliflower.
Ingredients for roasted cauliflower
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Cauliflower: Grab a large head, about 3 pounds, with tight compact florets and no discoloration. If needed, use two smaller heads.
- Butter: Our standard is salted butter, but if you're using unsalted, add just a pinch more salt when tossing everything together.
- Olive oil: Extra virgin olive oil helps to keep the butter from burning while also adding in even more flavor.
- Garlic powder: Fresh garlic will burn at high heat, but garlic powder holds its own.
- Crushed red pepper: Adds a small bit of heat without overpowering everything.
- Smoked paprika: The smokiness really adds a flavor boost that makes the dish.
- Oregano leaves: This hint of herbiness really adds to the overall flavor.
- Salt and pepper: Kosher salt and pepper are the easiest.
Helpful kitchen tools
How to make roasted cauliflower
Start by placing a baking sheet in the oven and preheating it to 450ºF for at least 10-15 minutes.
Start by removing the green leaves from the outer edges of the head. Cut out the core at an angle, the divide the whole head into fourths. Then cut each fourth into medium florets.
Add the florets along with the butter, oil, and spices into a large bowl. Toss together until they are evenly mixed.
Pull the hot baking sheet out of the oven, then quickly and carefully spread the pieces out in a single layer, placing each piece cut side down.
Bake for 20-30 minutes until tender, golden brown, with crispy caramelized edges. The exact baking time will depend on how large the pieces are, 25 minutes is about prefect in my oven. Serve right away, since it starts to lose that crispiness as it sits.
Hint: The key to getting really good color without overcooking them, is to start with the pan screaming hot. Be sure to place it in the oven for at least 5 minutes longer than it takes your oven to reach temperature. For my oven that is about 15 minutes.
Variations
- Try tossing in fresh herbs in the last 10 minutes of the baking. Fresh rosemary, thyme, parsley, or sage would be delicious choices!
- Add a generous sprinkle of freshly grated parmesan cheese.
- Mix in a little chipotle chili powder with the smoked paprika and swap to Mexican oregano.
- Grate a little fresh lemon zest for a bright twist. It is especially good combined with parmesan cheese and one of the herbs listed above.
What to serve with...
Roasted cauliflower is the prefect side for main dises like:
How to store and reheat
Store the leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, you can always give it a quick burst in the microwave, but that might leave it a little soft. For the best texture, warm it up in a skillet over medium heat to bring back some of the crispiness. An air fryer or toaster oven also works great too if you want to renew those crispy edges.
FAQs
Roasting time is totally dependent on the size of the florets. Smaller florets take about 20 minutes, while medium to large pieces take closer to 25-30 minutes to really develop that golden color while still being tender.
You can make this ahead for meal prep or to feed a group, but it is definitely at its best when it is served fresh.
Tips & tricks
- Serve warm. It will get soggy as it sits.
- Start with a sheet pan that is very hot! This is a critical step in getting the edges to caramelize.
- An extra large baking sheet will give them more opportunity to brown because they have more space and create less steam.
More recipes
Looking for other recipes like this? Try these:
Recipe
Easy Roasted Cauliflower Recipe
Equipment
Ingredients
- 1 large head cauliflower or 2-3 smaller heads, green leaves removed, core removed and cut into medium florets (about 3 lbs) *See note below
- 2 tablespoon olive oil
- 2 tablespoon butter melted
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes or more to taste
Instructions
- Preheat the oven to 450 and place a cookie sheet inside to get hot.
- Place the cauliflower in a large bowl and drizzle with the oil and melted butter. Then sprinkle the seasonings across the top. Toss very well until everything is evenly combined.
- Carefully, spread into an even layer on the hot pan with the cut sides down. Bake for 20-30 minutes until it is tender, golden brown, and crispy on the edges. It takes right at 25 minutes in my oven.
Notes
- Start with a sheet pan that is very hot! This is a critical step in getting the edges to caramelize.
- An extra large baking sheet will give them more opportunity to brown because they have more space and create less steam.
- Serve warm. It will get soggy as it sits.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
We took inspiration for this recipe from Natasha's Kitchen and combined it with a technique we already use on other roasted vegetable recipes.
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