This Roasted Cauliflower is a simple, flavorful, and healthy side dish. Made with a versatile seasoning blend, this tender, yet crisp cauliflower is delicious with any number of entrees!
I don’t know about you, but I am always at a loss for what to serve with my main dish. I love serving a vegetable, if possible, and my absolute favorite way to prepare veggies is to roast them!
This roasted cauliflower is quick, easy, and has a simple seasoning blend, so you can serve it next to any main dish!
- Cauliflower Florets – the florets are the top part of the cauliflower that branch off the stem. Wash and dry thoroughly to remove any dirt.
- Olive Oil – veggies need fat for flavor and texture! The oil helps the cauliflower remain tender on the outside with a crispy finish.
- Salt, Paprika, Pepper, Garlic Powder, and Onion Powder – a simple, and versatile seasoning blend.
- Parmesan and Balsamic Glaze – optional for serving, but highly recommended. The parmesan adds a cheesy, salty flavor and the balsamic glaze is rich and sweet! Omit the cheese to make this recipe vegan!
How to make
This healthy vegetable side could not be quicker or easier to make! Save time by buying pre-cut cauliflower florets!
- Toss cauliflower with olive oil and spices.
- Spread in even layer on a baking sheet lined with a silicone mat then bake for 25-30 minutes.
- Serve with parmesan and balsamic glaze and enjoy!
How to cut cauliflower into florets
Cutting cauliflower into florets is very simple:
- Remove the leaves from the stem and discard.
- Use a knife to cut around the stem of the cauliflower — the florets should now easily break off into larger chunks.
- After you have a few larger chunks of florets removed from the stem, use a knife to cut them into smaller, more bite sized pieces.
How to season roasted cauliflower
For this roasted cauliflower recipe, we’re using a simple seasoning blend:
- Garlic powder
- Onion powder
It’s delicious and versatile, so this yummy side dish can be served with a number of different main dishes!
How long to roast cauliflower
Cauliflower should roast in a preheated 425ºF oven for 25-30 minutes. You’ll know it’s done cooking when the cauliflower is golden brown and can be easily pierced with a fork.
Why is my roasted cauliflower mushy?
Sometimes roasted vegetables can become mushy if they’re cooked in too much oil or they’re baked too long and your oven temperature is too low.
Make sure you’re using three tablespoons of olive oil per one pound of cauliflower and your oven is set to 425ºF. This helps the veggie crisp up without giving it a mushy texture.
- Cut the cauliflower evenly. You want all of your pieces to be roughly the same size so they cook the same.
- Don’t overlap the cauliflower. Spread the florets in one layer on the baking sheet so they cook evenly. This also allows the cauliflower to crisp from the direct heat, instead of steam.
- Save the cores. Once you remove the florets from the cauliflower head, save the cores. You can cut these into smaller pieces and use them in soup, like my cauliflower leek soup.
- Swap the seasonings. Give the cauliflower a flavor twist with taco seasoning, Cajun seasoning, everything bagel seasoning, curry powder, Caribbean jerk seasoning, or give my Mediterranean roasted cauliflower recipe a try!
What to serve with roasted cauliflower
This roasted cauliflower is super versatile so it’s delicious with any number of other recipes. Here are some of my favorites!
How to store
Store leftover roasted cauliflower in an airtight container in the fridge for 4 days or in the freezer for 3 months.
To reheat, thaw in the fridge if frozen then heat in the oven to re-crisp.
Equipment for this recipe
- 1 pound cauliflower florets (about 1 head cauliflower)
- 3 tablespoons olive oil
- 1/2 teaspoon salt plus more to taste (I like 1 teaspoon)
- 1/2 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Finely grated parmesan for serving
- Balsamic glaze for serving
- Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Toss cauliflower with olive oil, salt, paprika, pepper, garlic powder, and onion powder on the prepared baking sheet.
- Spread out into an even layer.
- Bake in preheated oven for 25-30 minutes, or until cooked to your liking, stirring halfway through.
- Serve with a generous sprinkle of grated parmesan and drizzle with balsamic glaze!
*Note: Nutrition information is estimated and varies based on products used.