Roasted Cauliflower - How to Roast Cauliflower Recipe - Rachel Cooks® (2024)

Roasted cauliflower is good for you, easy to make, and tastes delicious. Learn how to roast cauliflower here!

I’ve been roasting vegetables like it is my job (wait, I guess it kind of is my job!) and we LOVE them this way. Roasted broccoli is amazing, roasted carrots are just yummy, mushrooms are unbelievably tasty, any kind of squash is the best, and I bet you get the point. I could go on and on. Roasting brings so much flavor and texture to most vegetables and it’s a healthy way to cook them.

Cauliflower is no exception. It really is the best way to eat cauliflower. And it is unbelievably easy, which is always a bonus.

PS: Can’t get enough of roasted cauliflower? Try whole roasted cauliflower with creamy Dijon sauce (you’ll want to DRINK the sauce!) and my favorite burrito bowl topping, roasted cauliflower with chili powder. Don’t forget the pickled onions!

About Roasted Cauliflower

It’s the most flavorful way to cook cauliflower. Maybe the only way you’ve even eaten cauliflower is boiled to death. Yeah, then I get why you say you don’t like cauliflower. That method of cooking tends to produce a soggy, mushy, strong-tasting mess. No wonder it’s usually slathered with cheese sauce. Try roasted cauliflower today. After one bite, it may become your new favorite!

Roasting cauliflower is so easy! Once you learn the basics of how to roast cauliflower, you’ll find yourself doing it constantly! Roasting ANY vegetable is an easy process and usually requires just a few simple ingredients. I’ll run you through the basics here and give you a few extra tips.

As always, look for the printable recipe card near the end of the post. It has complete Instructions, measurements, and nutrition information.

Ingredient Notes

• Cauliflower: Look for a firm head of cauliflower that’s creamy white in color with fresh green leaves around the stem. Avoid cauliflower with brown or soft spots. Raw cauliflower can be stored in a plastic or paper bag in the fridge for up to a week.
• Olive Oil: Other types of oil can be substituted, such as avocado, grapeseed, or any other mild tasting oil.
• Salt and Pepper: Use coarse ground salt and black pepper if you can. It’s amazing how much flavor the bits of salt and pepper add.

How to Cut and Prep Cauliflower (2 ways)

First Method: Slamming Cauliflower on Counter

The first way to “cut” cauliflower is slamming it on the counter (the stem end only) while it’s still wrapped. It’s a fun and quick way to break the head of cauliflower into florets. This method won’t work if your store carries cauliflower that isn’t wrapped in plastic. It can also result in uneven sizes of florets. I don’t mind this when roasting (I love the crispy little ones!), but if you want more uniform florets, try our next method.

Second Method: Cutting with a Knife

The more… let’s say sophisticated….way is this:

Start by removing any outer leaves.

Cut the cauliflower in quarters from top to bottom.

Next, cut diagonally to cut out the core.

Next, break or cut the quarters into bite-sized pieces.

That’s it! Either way is completely acceptable for this recipe.

How To Roast Cauliflower In 3 Simple Steps

To roast cauliflower or any other vegetable, there are a few basic requirements: large rimmed pan (sheet pan), vegetables cut into evenly sized pieces, oil and seasonings, and a hot oven.

Wash and dry cauliflower. Rinse cauliflower with water, cut it into small florets as close to the same size as possible, and dry thoroughly. I give the florets a spin in my salad spinner. The smaller and the drier they are, the crispier they’ll get and the quicker they’ll cook.

Add seasoning and oil. Toss the florets with olive oil, salt and pepper. You can do this in a large bowl or right on the sheet pan.

Spread the florets on a baking pan. Give them as much space as possible so there’s good air flow between the florets. Crowding the florets creates steam which prevents browning and makes the cauliflower soggy.

Roast. Bake the cauliflower in a preheated oven at 425°F until crispy and golden brown!

Eat roasted cauliflower as a side dish, or use it in other recipes. Roasted cauliflower soup tastes unbelievably rich but won’t break your calorie count for the day. Even though the cauliflower is blended together with other ingredients, roasting it first gives your dish an amazing depth of flavor. Everyone will want to know your secret, and how to roast cauliflower!

Tips for Success

1. Dry it well. Make sure the raw cauliflower is very dry before coating it with oil. Spread it out on a towel on the counter for a half hour or so to make sure it gets good and dry. A salad spinner helps, too. Dry = Crispy!
2. Coat with oil. A thin layer of oil not only gives flavor but also increases the crispness of the cauliflower, much like deep frying would. If you like, spray the florets with olive oil spray to make sure they are well-coated with oil.
3. Promote good air flow. Spread the cauliflower out on the baking pan. Since cauliflower has a high water content, good air circulation promotes crispiness.
4. Preheat the oven. Make sure the oven is preheated before you start roasting the cauliflower. A good hot oven is essential. To really kickstart the roasting process, preheat the sheet pan in the oven.

FAQs

Make It Your Own

• Add seasoning. Add your favorite seasoning to the cauliflower. Make it spicy with chili powder, curry powder, and taco seasoning; seasoned salt or garlic powder add flavor, too. Dried or fresh herbs are great, too. We also love our all-purpose seasoning on cauliflower.
• Dress it up. Cauliflower doesn’t have a strong flavor and can be dressed up in a variety of sauces. After roasting, drizzle on beautifully green chimichurri, a garlicky parsley topping. Homemade pesto or salsa verde are great, too.
• Add cheese. Try my Parmesan roasted cauliflower recipe or top the cauliflower with a dreamy cheese sauce.
• Roast it in your air fryer: Try air fryer cauliflower when you don’t want to use your oven. Be sure to try air fryer buffalo cauliflower bites, too.

Make Ahead Ideas

Get a head start: While this is a very simple recipe, prepping the raw cauliflower ahead of time will save you time at dinner. Cut, wash, and dry the florets up to 4 days in advance. Store them in a plastic or paper bag or covered bowl in the fridge.

Storage & Reheating Tips

Refrigerate: Leftover roasted cauliflower can be stored in the fridge for up to five days in a covered container.

Freeze: If you prefer, freeze it for up to one month. Thaw overnight in the fridge before reheating.

Reheat: For best results, reheat in the oven (or toaster oven) or on a sheet pan to regain the crispiness. A few minutes in an air fryer will do the trick, too.

Leftover Love

Add leftover roasted cauliflower to your favorite burrito bowl. Make cauliflower nachos or cauliflower tacos. You won’t believe how tasty they are!