Easy Roasted Cauliflower Recipe

Cauliflower clustered together on a pan.

5 from 1 vote

Easy Roasted Cauliflower Recipe

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 dishes.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: -6 people

Calories: 121kcal

Author: Danielle

Equipment

Sheet Pan

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

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.

How to cut cauliflower into florets:

Cut the cauliflower by cutting off the end, then diving into 4 large quarters. Slice the core off at an angle (like cutting an apple sort of), then cut into florets. The goal is to cut with as many flat edges and angles because those are the parts that will get crispy.

Nutrition