Oven Roasted Cauliflower
Oven roasted cauliflower is a delicious guilt-free snack. Any kind of roasted veggie is yummy but I especially love cauliflower. It is very mild in taste and takes on whatever seasonings you use. Roasted cauliflower is great with olive oil and salt and pepper if you want to keep it simple, but other seasonings can be added if you want to jazz it up. This dish only requires a few ingredients and 30 minutes or less to prepare and cook it. Roasting is my favorite way to prepare cauliflower because you get amazing flavor when it carmelizes and turns a beautiful brown color. Be sure to make plenty because it will disappear fast! It is a tasty accompaniment to a main dish as well as an appetizer or snack.
Basic ingredients to make oven roasted cauliflower:
- One medium sized whole cauliflower
- 2-3 tbsp olive oil
- 2 garlic cloves, minced or 1/4 tsp garlic salt or powder
- Salt and pepper to taste
- 1/4 tsp paprika (optional)
- 2 tbsp freshly grated parmesan cheese
- Fresh or dried parsley for garnish
How to prepare cauliflower for roasting:
- Start with a medium-sized head of cauliflower. Try to find one without any brown spots but if it has a few trim them off. Wash the cauliflower well and then dry with a paper towel
- Cut the cauliflower head into quarters with leaves and stem attached.
- Pull or cut off the stem and leaves. Separate the cauliflower into flowerets and then cut the cauliflower into edible sized pieces so each piece has at least one flat side. Cut the pieces the same size if possible so they all cook evenly. The flat side of the cauliflower will help it brown and carmelize better.
How to cook oven roasted cauliflower:
- Heat your oven to 425 degrees. Brush a little olive oil on the pan. Don’t use parchment paper because it will cause the cauliflower to be too moist and soft. It is best if the cauliflower lays directly on the sheet pan.
- Place the cauliflower flat side down on the pan. Leave some space between the pieces so they will roast evenly and carmelize.
- Drizzle olive oil over the cauliflower so each piece has some olive oil on it.
- Grind fresh pepper and sprinkle the salt, and garlic powder or garlic salt over the cauliflower to taste. Lightly sprinkle with paprika (optional).
- Roast the cauliflower for about 25-35 minutes (it may take longer if your cauliflower pieces are thicker). After the first 15 minutes turn with tongs or stir the cauliflower so the browned sides are facing up. Roast for another 15 minutes or until the cauliflower is a nice golden brown color. During the last 2-3 minutes sprinkle the parmesan cheese over the top and let it melt over the cauliflower.
- Any extra cauliflower can be roasted in a separate pan. You can bake them at the same time and rotate the pans in the oven or roast separately (my preference).
Optional seasonings for oven roasted cauliflower:
- Try adding whole or sliced fresh garlic cloves instead of garlic salt or powder.
- Add other seasonings such as Italian seasoning (thyme or basil), or Mexican seasonings like cumin or chili powder. Try some crushed red pepper flakes for heat.
- Add some lemon zest.
- Add other types of cheese such as guyere or cheddar cheese instead of parmesan.
You can experiment to see what flavors you enjoy!
Other veggie recipes to try:
Oven Roasted Cauliflower
Oven roasted cauliflower is a healthy snack or side dish. So quick and easy to make with just a few ingredients.
Equipment
- 2 sheet pans
Ingredients
- 1 medium head cauliflower
- 2-3 tablespoons olive oil
- 2 cloves garlic, minced or 1/4 tsp garlic salt or powder
- salt and fresh ground pepper, to taste
- 1/4 teaspoon paprika, optional
- 2 tablespoons freshly grated parmesan
- Fresh chopped or dried parsley for garnish
Instructions
- Preheat oven to 425 degrees.
- Brush sheet pan with sides with olive oil.
- Prepare cauliflower by washing and drying with a paper towel. Cut cauliflower into quarters. Pull or cut off the stem leaf portion at the base of the cauliflower. Separate the cauliflower into flowerets and then cut the cauliflower into edible sized pieces so each piece has at least one flat side. Cut the pieces the same size if possible so they all cook evenly.
- Place the cauliflower flat side down on the pan. Leave some space between each piece so they will roast evenly and carmelize.
- Drizzle olive oil over the cauliflower so each piece has some olive oil on it.
- Grind fresh pepper and sprinkle salt and garlic powder or garlic salt over the cauliflower to taste. Lightly sprinkle with paprika (optional).
- Roast the cauliflower for about 25-35 minutes (it may take longer if your cauliflower pieces are thicker). After the first 15 minutes turn with tongs or stir the cauliflower so the browned sides are facing up. Roast for another 15 minutes or until the cauliflower is a nice golden brown color. During the last 2-3 minutes sprinkle the parmesan cheese over the top and let it melt over the cauliflower.
- Sprinkle fresh chopped parsley or dried parsley over cauliflower for garnish
- Any extra cauliflower can be roasted in a separate pan. You can bake them at the same time and rotate the pans in the oven or roast separately (my preference).