This Roasted Cauliflower recipe has just a few simple ingredients and will become a regular side dish recipe in your house! Even my pickiest eaters love this recipe.
I am always working on new side dish recipes that are good for my kids and provide another serving of vegetables in their diet. We love this easy roasted cauliflower recipe because it totally fits the bill.
On top of that, my pickiest eater devours this. That kid requests this one! That is like a gold seal of approval for a recipe.
How to Roast Cauliflower
I love the ease of this oven-roasted cauliflower recipe. It comes together in just a few steps before you pop it in the oven. For the full recipe including measurements and baking times, scroll to the recipe card at the bottom of the post.
- Prepare the cauliflower. I prefer to cut the florets into bite-sized pieces. See my tips below to make quick work of cutting up your cauliflower.
- Season the cauliflower. Add the cauliflower, olive oil, salt, garlic powder, and black pepper to a large bowl and toss to coat.
- Bake it in the oven. Pour onto a parchment-lined baking sheet before tossing it in the oven.
Nordic Ware Baking Sheets
I love to toss the hot cauliflower with finely grated parmesan cheese after it comes out of the oven, or sprinkle some parmesan on in the final few minutes of baking.
Parmesan cheese just makes everything better in this world. I recommend keeping a block of parmesan in the refrigerator so that you can use freshly grated cheese in this recipe and my other recipes that call for it. It makes a world of difference and block Parmesan lasts for quite a while in the refrigerator. Block cheese melts better and tastes better than pre-shredded cheese.
Picking a Good Head of Cauliflower
There are a few things to look for when picking out a head in the grocery store to make this oven-roasted cauliflower recipe.
- First and foremost, pick a head of cauliflower that is bright white and doesn’t have any brown spots.
- The whole head should be tight together without any loose sections.
- Finally, the cauliflower head should have bright green leaves that are tightly attached.
Once you get your cauliflower home, you can store it in the refrigerator for four to seven days pre-cut. Use cut cauliflower within four days.
How to Cut Cauliflower
When roasting cauliflower, there are two ways that you can break up a cauliflower head: cutting or breaking.
- Cutting the florets: Start by cutting the cauliflower head in half. Working with just one half of the head, make two cuts, each angling into the other, to remove the stem from the florets. Repeat with the other half and then cut the florets into bite-sized pieces.
- Breaking the florets: In method two, you just start breaking florets off the head. Continue to do this until you have broken off all of the pieces away from the stem and broken them into smaller bite-sized pieces.
Most people use method one, but I find them to be about the same amount of time.
Health Benefits of Cauliflower
In addition to cauliflower being a great option for those following a low carb diet, it is naturally fat-free, cholesterol free, and low in sodium. Another health benefit is that it is high in fiber.
Making this Recipe More Healthy
Please note that while cauliflower is naturally fat-free and low in sodium, we are changing that a bit in this recipe by adding both oil and salt. If these are concerns for your diet, you can make this recipe with half the amount of oil and half the amount of salt and it will still be delicious. Use 1 1/2 tablespoons of olive oil and 1/2 a teaspoon of kosher salt.
Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to three days. Place in the oven, microwave, or air fryer to reheat.
Other Great Healthy Sides
I’m always trying to come up with healthy sides for my family, here are a few that my family loves:
If you make this roasted cauliflower recipe or any of the other recipes please leave me a comment and let me know!
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (if you are using table salt, reduce the amount by half)
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper (optional)
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut the head of the cauliflower in half using a sharp knife. Working with one half at a time, make two angled cuts into the cauliflower (the cuts will meet each other), to remove the stem and all the greens.
- Cut the florets into bite-sized pieces. Repeat with the other half. Put all the pieces in a large bowl.
- Coat the cauliflower with olive oil. Then sprinkle with salt, garlic powder, and black pepper. Toss to combine. Pour onto the parchment-lined baking sheet.
- Bake for 20 to 30 minutes or until the cauliflower is golden. Taste and adjust seasonings to your personal taste. (Read here about making cauliflower in the air fryer.)