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Roasted Cauliflower is a delicious side dish with garlic, caramelised onions, olive oil and parmesan cheese, making for a delicious and healthy side dish.
Transform bland and boiled, water-logged cauliflower into a crispy, nutty flavoured dish with perfect, golden, caramelised edges. With irresistible flavours, our roasted cauliflower recipe is absolutely delicious. Once you try it, you will never want to make it any other way!
ROASTED CAULIFLOWER
If you LOVE roasted vegetables (like our Garlic Parmesan Roasted Carrots, Cheesy Garlic Roasted Asparagus or Crispy Garlic Roasted Potatoes), you can now add roasted cauliflower to your list!
This roasted cauliflower recipe is great for those who can’t stand boiled or steamed cauliflower. Roasting cauliflower brings out the natural buttery, nutty flavours, and you only need a handful of ingredients.
The best part about roasted cauliflower is that it is so mild in flavour, you can cook it with whatever seasonings you have on hand and completely transform it!
HOW TO CUT CAULIFLOWER FOR ROASTING
Roasted cauliflower is EASY to prepare, just make sure all florets are roughly the same size for even cooking.
To cut a whole head of cauliflower:
- Discard any leaves and cut/discard the base.
- Halve the entire head of cauliflower from the top, through the stem to the bottom.
- Cut each piece in half, then halve each piece again.
- Remove the core of each piece so you’re left with the florets.
- Cut any larger florets to match the smaller florets so you end up with pieces roughly the same size. (Larger pieces will need to roast more while smaller florets will need less time.)
HOW TO COOK CAULIFLOWER IN THE OVEN
For our roasted cauliflower recipe, you just need a few simple ingredients:
- Olive oil
- Onion: sub with brown shallots.
- Garlic: fresh is best with this recipe.
- Parmesan cheese: gets beautifully crispy in the oven and adds another dimension of flavour.
- Salt: or a crushed chicken bouillon cube.
- Crushed Red Pepper: this is an optional ingredient but adds a nice bite.
- Cracked Black Pepper: just enough to taste.
Toss with all of those ingredients and roast – toss halfway through cooking to ensure flavours are evenly coated. Season with a little extra salt and pepper to taste after roasting if needed.
TIPS
PREHEAT OVEN: Make sure your oven is nice and hot so you get those caramelised, crispy edges and nutty flavour.
LIGHTLY GREASE or line your baking sheet with foil for quick and easy cleanup.
REHEAT LEFTOVERS
Refrigerate any roasted cauliflower in an airtight container for up to three days. When ready to serve, reheat roasted cauliflower in the microwave for a quicker result, OR in the oven at 350°F (175°C) until warmed through for a crispier result.
IS ROASTED CAULIFLOWER HEALTHY?
Absolutely… roasted cauliflower is somewhat of a powerhouse! High in fibre, promotes digestive health, reduces inflammation and can boost immune health against some chronic diseases including cancer, diabetes and heart disease.
WHAT TO SERVE WITH ROASTED CAULIFLOWER
Garlic Herb Butter Roast Chicken, Pork Loin Roast, Greek Lamb Chops, Steakhouse Steak, Baked Salmon with Lemon Butter Cream Sauce, Garlic Butter Prime Rib, the list is endless!
MORE CAULIFLOWER RECIPES
Cauliflower Soup
Buttery Mashed Cauliflower
Cauliflower Hash Brown Egg Cups (Low Carb + Gluten Free)
Cilantro Lime Cauliflower Rice
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Roasted Cauliflower
Ingredients
- 1 large cauliflower about 2 pounds OR 1 kilo, cut into florets
- 1 large onion sliced or chopped
- 6 cloves garlic smashed with the back of a knife, or minced
- 1/4 cup olive oil
- 2 tablespoons parmesan cheese fresh grated
- 2 teaspoons salt to taste
- 1/4 teaspoon crushed red pepper
- 1 pinch cracked pepper to season
Instructions
- Preheat the oven to 425°F (220°C).
- Lightly grease a large rimmed baking sheet. Combine cauliflower, onion and garlic on the baking sheet. Toss with olive oil, salt and pepper(s) to evenly coat.
- Arrange in a single layer and bake for 15 minutes.
- Sprinkle with the parmesan cheese and toss through cauliflower. Return to the oven to bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
Notes
- PREHEAT OVEN: Make sure your oven is nice and hot so you get those caramelized edges, nutty flavour and a crispy result.
- LIGHTLY GREASE or line your baking sheet with foil for quick and easy clean up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. Loved it but too much salt. Would do it again but with less than half the salt called for.
Best roasted beggies ever. Actually did half cauliflower and half broccoli.
I mistyped.Best roasted veggies ver.Actually did half cauliflower and half broccoli.
This was very good but why is the total time 1 hour and 35 minutes?!?! I couldn’t figure out if I missed a step??
Omg. These were so good. I cooked these with some honey garlic carrots and hamburger steak for supper. It was a wonderful meal
This came out amazing!! We loved it and it was super easy. I am sharing with all my friends. Thank you.
I roast the tender leaves with the cauliflower, removing them before they get to brown.. They’re wonderful
think i may try it in air fryer.
Please post your experience!
Micheal, please share your results.