Roasted cauliflower is a nutritious, low-calorie dish that’s surprisingly addicting!
Forget what you know about this veggie. Roasting caramelizes the edges, completely transforming it into a flavor-bursting side.
It’s so good, you can even skip the seasoning. Even cauliflower skeptics will beg for seconds of this tasty recipe.
Roasted cauliflower is an easy plant-based side dish that’s insanely versatile.
Pair it with all your proteins, like roasted chicken, pork chops, or grilled salmon. Or turn it into a luscious vegan creamy soup.
When you roast cauliflower, something magical happens. It goes from a neutral-tasting vegetable to flavor-packed florets.
It has so much flavor, you won’t need a lot of seasoning. Fresh garlic with a sprinkle of paprika, salt, and pepper is best.
I love it so much, it barely makes it to the table! See for yourself how addicting it can be with this easy recipe.
This quick and easy recipe calls for minimal ingredients. All you need is a head of cauliflower and a handful of pantry staples.
Here’s what you need:
- Cauliflower – I use fresh cauliflower for this recipe. Slice them into bite-sized florets.
- Olive Oil – Olive oil is essential for roasting. It helps caramelize the cauliflower, bringing out its natural sweetness.
- Garlic – I prefer fresh garlic. But garlic powder works, too.
- Salt – Salt is a must for proper seasoning. Add a pinch and adjust as needed.
- Black Pepper – Freshly ground black pepper has the best flavor. Adjust the amount to taste.
- Paprika – A sprinkle of paprika takes the flavor up a notch.
- Parsley or Parmesan (Optional) – For garnishing. They give the cauliflower a little more oomph, making it extra delicious!
How to Make Roasted Cauliflower
You can make this side dish in just 30 minutes! It takes 5 minutes of prep, and the oven does the rest.
Here are the basic steps:
1. Season the cauliflower. Toss the cauliflower, olive oil, garlic, salt, pepper, and paprika until it’s evenly coated.
2. Roast. Arrange the cauliflower in a single layer on a baking sheet with parchment paper. Roast it for 20-25 minutes.
3. Garnish. Sprinkle it with fresh parsley or parmesan, if desired. Serve and enjoy!
Roasted cauliflower is incredibly versatile. There are so many yummy ways you can doctor it up!
Here are my favorite variations:
- Spice it up. Toss the cauliflower with spices like curry powder, turmeric, smoked paprika, cayenne, or Cajun seasoning.
- Sprinkle it with dried herbs. Dried herbs are an easy and convenient way to enhance the flavor. Try oregano, basil, thyme, rosemary, or an Italian herb blend.
- Get saucy. There are so many scrumptious sauces to serve. Try nacho cheese, homemade marinara, romesco sauce, pesto, chipotle sauce, the list goes on and on.
- Brighten it with lemon. A twist of lemon does wonders for enhancing the flavor.
- Make cauliflower steaks! Roasted cauliflower steaks are a great plant-based dinner. Instead of slicing it into florets, just cut it into steaks. Be sure to flip them halfway when roasting.
How to Make Ahead and Store
Want to cut down on the prep? Do some of the work ahead of time to get your meal on the table faster.
You can also keep the leftover roasted cauliflower in the fridge for a few days.
To Make Ahead: Wash, dry, and chop the cauliflower. Place it in an air-tight container. When you’re ready to serve it, add the seasonings and roast it. Use the chopped cauliflower within 3 days.
To Store: Place the leftover cauliflower in an air-tight container. Refrigerate it for up to 3 days.
To Reheat: Reheat it in the oven at 350 degrees Fahrenheit until warm. You can also reheat it on the stovetop or in the air fryer.
More Roasted Vegetable Recipes
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