Roasted Cauliflower
This post may contain affiliate links. Read my full disclosure policy.
Caramelized roasted cauliflower is almost too good to be good for you.
The mild flavor of cauliflower makes it a wonderful blank canvas for other flavors — it’s a great stand-in for mashed potatoes (see cauliflower purée), fried rice (see cauliflower fried rice), or even steak (see cauliflower steaks) — but simple boiled or steamed cauliflower can be bland. Roasting is an easy way to boost cauliflower’s flavor without drowning it in a heavy sauce. When cooked in a blazing-hot oven, the florets become golden and caramelized on the exterior and creamy on the interior. You can roast cauliflower with only olive oil, salt, and pepper, but a few tablespoons of grated Pecorino Romano cheese add sharp, salty flavor — and a squeeze of lemon makes it practically habit-forming.
What You’ll Need To Make Roasted Cauliflower
Step-by-Step Instructions
In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet. (Alternatively, toss the cauliflower with the oil and seasoning directly on the baking sheet using a rubber spatula.)
Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, about 20 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they’re getting too dark, reduce the oven temperature.)
Sprinkle with the grated cheese, then taste and add more salt and pepper if necessary.
Transfer to a serving dish and serve hot or room temperature.
You may also like
- Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmesan
- Roasted Carrots with Thyme
- Roasted Brussels Sprouts with Balsamic Vinegar & Honey
- Curried Roasted Carrots
- Roasted Broccoli with Chipotle Honey Butter
Roasted Cauliflower
Caramelized roasted cauliflower is almost too good to be good for you.
Ingredients
- 1 medium head cauliflower (about 2½ pounds), cut into florets about 1½" wide*
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons freshly grated pecorino Romano cheese (or Parmigiano Reggiano)
Instructions
- Preheat the oven to 450°F and set a rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet. (Alternatively, toss the cauliflower with the oil and seasoning directly on the baking sheet using a rubber spatula.)
- Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, about 20 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, reduce the oven temperature to 425°F.) Sprinkle with the grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and serve hot or room temperature.
- *Dry the cauliflower florets well with a kitchen towel after washing, as too much moisture will prevent them from browning.
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 151
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 8 g
- Sugar: 5 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 199 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have actually tried this using riced cauliflower and it is habit forming. I could eat this everyday. I typically roast the cauliflower in a convection oven at 425 F for 20 minutes since I am using frozen riced cauliflower.
Simple! and DEElicious!! Will make again and again.
Everything I have made from Once Upon A Chef is always delicious!
Yum
My new favourite side dish! Finally a yummy way to prepare cauliflower. So easy. So delicious!
My family loves this recipe served with any sort of meat–grilled kielbasa is a favorite. We usually double the recipe but use half broccoli and half cauliflower. So easy and delicious!
Hi! Could I use Parmesan cheese instead? The kids are pretty picky here. ☺
Lana
Yep!
Another great recipe !
My family loves meat, starch and vegetable as a meal. This was so tasty they didn’t realize that I replaced the starch with cauliflower.
Excellent!
I made this last week, and it was delish! Didn’t have the cheese, but it was still amazing. It’s perfect either as a side dish or a snack. The roasting brings out the inherent sweetness that cauliflower has, which pairs very well with the kosher salt. I highly recommend!
I never really prepared cauliflower for my family, I was not sure if they would like it. I made this recipe and just did a small batch. We finished the whole thing even before we sat at the table. I made a bigger batch the very next day and that was all eaten up as well. Thanks for helping me try new veggies…