This post may contain affiliate links. Please read our disclosure policy.
If you’re wondering How to Roast Cauliflower, it is quick and easy to make. Whether you’re starting from a whole head of cauliflower or you have a bag of pre-cut cauliflower florets from the store, all you need is some olive oil and salt. Of course, there are other ingredients you can use to add more flavor and make the roasted cauliflower even tastier, but this simple recipe covers the basics and you can take it from there!
Why This Recipe Works
- Simple ingredients – raw cauliflower, olive oil, and salt.
- Best way to enjoy cauliflower! Roasted cauliflower has a rich and delicious nutty flavor paired with a wonderfully creamy texture. Plus, it’s good for you.
- It’s versatile – Oven-roasted cauliflower is great as a side dish or a tide-me-over snack in between meals. Because of its mild flavor, it can also be added to soups or mashed potatoes.
Ingredients Needed to Roast Cauliflower
The basic ingredients needed to roast cauliflower are fresh cauliflower, olive oil, and salt.
Looking to make your roasted cauliflower more interesting? Here are a few additional ingredients I’ve used.
- parmesan cheese
- curry powder
- red pepper flakes
- black pepper
- a squeeze of lemon juice or lemon zest
- garlic powder
- chili powder
- fresh herbs including fresh parsley
- Italian seasoning
How to Make Oven Roasted Cauliflower
- Prepare: Preheat oven to 425°F. Set out a large rimmed baking sheet. Optional: line with parchment paper or aluminum foil for easy clean up. If starting with a cauliflower head, cut the individual florets into bite-sized pieces. If you’ve purchased a bag of florets, you will likely have large pieces and will want to cut small florets so that they all roast at the same rate.
- Toss: In a large mixing bowl, toss olive oil and salt with cauliflower.
- Roast: Spread cauliflower to a single layer on the prepared baking sheet. Roast in preheated oven for about 10-15 minutes, flip to avoid burning, and continue roasting for another 10 minutes (20-25 minutes total). When done, most pieces will have golden brown edges. The cooking time will vary depending on your oven and the size of the florets.
Recipe Tips for Best Results
- Similar-sized pieces – Keep in mind that smaller pieces are more likely to burn and larger pieces may end up more firm. For the best results, try to cut the pieces so that they are the same size.
- Add more vegetables! You can easily add halved brussels sprouts. If you’re a fan of roasted broccoli, add some broccoli florets. Super easy.
- Make it crispy – If you have a convection oven or air fryer, you’ll get even better results than by roasting in the oven. The additional hot air blowing around will give you a wonderfully crisp edge.
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
- Prepare: Preheat oven to 425°F. Set out a large rimmed baking sheet. Optional: line with parchment paper for easy clean up.
- Toss: In a large bowl, toss olive oil and salt with cauliflower.
- Roast: Spread cauliflower to a single layer on the baking sheet. Roast in preheated oven for about 10-15 minutes, flip to avoid burning, and continue roasting for another 10 minutes (20-25 minutes total). When done, most pieces will be golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.