This roasted cauliflower recipe yields irresistible caramelized edges, tender melt-in-your-mouth texture, and a burst of nutty flavor! Best of all, it’s incredibly quick and easy to prepare and suitable to accompany a wide range of dishes.
Why you’ll love this recipe
- Healthy. Not only is roasted cauliflower a delicious vegetable, but it also packs a nutritional punch. It is a great source of vitamins, minerals and dietary fiber!
- Easy Preparation. Roasting cauliflower is a breeze. With just a few simple steps you’ll have a mouthwatering dish that tastes amazing. Perfect for busy days!
- Versatility. Roasted cauliflower can be enjoyed in a lot of different ways. It can be served as a delicious side dish, added to salads for extra crunch, used as a pizza topping, or even blended into creamy soups and sauces.
- Endless flavor combinations: Roasted vegetables are a blank canvas for culinary creativity.
- Cauliflower. You’ll need a whole head for this recipe and you won’t want to eat it any other way every again!
- Extra virgin olive oil. To help in evening the caramalization process as the cauliflower roasts.
- Garlic powder. To enhance the dish with strong, sharp, savory flavors.
- Paprika. For a mild, slightly sweet, and a tiny bit bitter, edge to your cauliflower’s flavor profile.
- Cumin. Nothing beats the warm, earthy, and slightly smoky notes that cumin brings to this recipe.
- Salt & black pepper. To round out the seasoning.
- Fresh parsley or cilantro (to garnish, optional). Totally optional, but provides the perfect finishing touch.
How to make roasted cauliflower
Step 1 – Prepare your utensils and cauliflower. Preheat your oven to 425°F (220°C). Lightly grease a baking tray. Remove the leaves from the cauliflower and cut/pull it into similarly sized florets (flower and short stems).
Step 2 – Glaze the florets. In a small bowl, combine the olive oil, garlic powder, paprika, cumin, salt, and black pepper. Stir well to create a seasoning glaze, then use your hands or a spatula to toss the florets through the glaze.
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Step 3 – Roast the cauliflower. Transfer the seasoned cauliflower florets to the baking tray, spreading them out in a single, even, layer. Roast the cauliflower for about 20 minutes or until the florets are tender and golden brown. You can toss them halfway through the cooking time for even browning.
Tips to make the best recipe
- Use high heat. Preheating the oven is important to ensure even cooking and a crispy exterior. Set your oven to a high temperature, around 425°F (220°C), to promote browning and caramelization.
- Cut the cauliflower evenly. Cut the cauliflower into uniform-sized florets to ensure they cook evenly.
- Arrange the florets in a single layer. Spread the cauliflower florets out in a single layer on a baking sheet or roasting pan and ensure they are evenly covered with glaze and seasoning.
- Spice things up! Consider adding some acidity or tanginess to the roasted cauliflower by squeezing fresh lemon juice over it just before serving or adding some lemon zest into the mix. You could also experiment with Cajun seasoning or Italian seasoning.
To store: Allow the roasted cauliflower to cool, transfer any leftovers to an airtight container, and refrigerate promptly for up to 3 to 4 days.
To reheat: When you’re ready to eat the roasted cauliflower, reheat it in the oven or on the stovetop for the best results. Avoid using the microwave as this may damage the texture of the dish.
- Basting brush. If you want to add extra flavor to the roasted cauliflower during cooking, you can use a basting brush to apply additional glaze.
Other roasted vegetable recipes
Frequently asked questions
Roasted cauliflower can be a healthy and nutritious addition to your diet. It is low in calories, low in carbohydrates, rich in fiber, high in vitamins and minerals and contains antioxidant properties.
To prevent cauliflower from becoming mushy while roasting, make sure to cut the florets into even-sized pieces. Overcrowding the baking sheet can cause the cauliflower to steam rather than roast, resulting in a softer texture. Avoid overcooking by monitoring the cauliflower closely and removing it from the oven when it reaches the desired tenderness.
Yes, you can roast frozen cauliflower, but keep in mind that it may release more moisture during cooking, resulting in a softer texture. To roast frozen cauliflower, spread it out on a baking sheet and roast it at a slightly higher temperature or for a slightly longer time than fresh cauliflower.
Absolutely! Roasting cauliflower with other vegetables is a great way to create flavorful and colorful dishes. Vegetables like broccoli, carrots, Brussels sprouts, or potatoes complement roasted cauliflower well.
- 1 cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
- Remove the leaves from the cauliflower head and cut it into florets. Make sure the florets are similar in size to ensure even cooking. Place the cauliflower florets in a large bowl.
- In a small bowl, combine the olive oil, garlic powder, paprika, cumin, salt, and black pepper. Stir well to create a seasoning glaze.
- Pour the seasoning glaze over the cauliflower. Use your hands or a spatula to toss the florets through the glaze until they are evenly coated.
- Transfer the seasoned cauliflower florets to the baking tray, spreading them out in a single layer. Roast the cauliflower for about 20-25 minutes or until the florets are tender and golden brown. You can toss them halfway through the cooking time for even browning.
- Remove from the oven and serve!