FREE 5-Ingredient Recipe EBook

• Why I Make This Roasted Cauliflower Recipe Almost Every Week
• Ingredients & Substitutions
• The Best Way To Cut Cauliflower
• How To Roast Cauliflower In The Oven
• Tips For Best Results
• Roasted Cauliflower (Easy Recipe) Recipe card
• 8 Seasoning Variations
• Serving Ideas
• More Roasted Cauliflower Recipes
• Recipe Reviews

Why I Make This Roasted Cauliflower Recipe Almost Every Week

We all probably have those side dishes we reach for when we’re not sure what to make. Mine is this roasted cauliflower . It’s a simple staple, but I can never resist a good roasted veggie — and you can change up the seasonings so that it doesn’t get boring. Here’s why I make different versions of this easy side dish almost every week:

• Simple staple recipe – Being a big cauliflower fan, I think everyone should know how to roast cauliflower! Unlike some of my other cauliflower recipes where the vegetable is standing in for a starch, this one isn’t anything fancy. And that’s the beauty of it.
• Crisp tender with golden, caramelized edges – With the right temperature and my quick tips , the outside gets golden and caramelized, while the inside is perfectly crisp tender and a little sweet. My favorite part is the little crispy edges where it touched the pan!
• Simple ingredients – You only need 3 of them, plus salt and pepper, for the basic version. I usually have these on hand (you probably do, too), which is why I make this roasted cauliflower recipe so often, but there are endless ways to customize it !
• Quick & easy prep – Toss everything in a bowl, spread out on a sheet pan, and pop the cauliflower in the oven while you prepare your main dish for dinner .
• Healthy side dish – It’s fresh, naturally gluten-free, low carb, and just simply a great way to eat more vegetables.

If you need a simple side for dinner tonight, this oven roasted cauliflower is perfect. Make it with me!

“This was SO much more delicious than I expected! I made sure that when I chopped the cauliflower, I put the flat/cut side down on the pan and it ended up getting so nicely browned… we loved it! Thank you!”

-Erin

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for roasting cauliflower, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Cauliflower – You can either cut a whole cauliflower head or you can use pre-cut cauliflower florets. The same method also works for roasting broccoli , romanesco , or broccoli and cauliflower together. These simple seasonings also work for cauliflower steaks , or as part of my beef casserole .
• Oil – Adds flavor, helps the seasonings stick, and promotes caramelization. You can use regular mild olive oil ( I like this one ), extra virgin olive oil, or even avocado oil.
• Seasoning – My basic version of oven roasted cauliflower is simple — garlic powder (optional), sea salt, and black pepper — but I often change it up with the seasoning variations below .

The Best Way To Cut Cauliflower

If you don’t opt for a bag of precut florets, here is the quick method I use for chopping up a whole head. You don’t even have to remove the leaves and stems — they will come off when you cut away the core.

1. Quarter. Cut the cauliflower into four wedges.
2. Remove the core. Cut away the core from each quarter.
3. Cut into florets. Medium florets, about 1.5 inches in diameter and 1.5 to 2 inches long, are ideal for roasting cauliflower.

How To Roast Cauliflower In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season. Place the cauliflower florets in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder (if using), salt, and pepper. Toss to coat.
2. Arrange. Spread the florets in a single layer on a large rimmed baking sheet .
3. Roast. Bake cauliflower in the oven, tossing halfway through, until tender and browned on the edges. I like to garnish my oven roasted cauliflower with fresh parsley for a pop of color, but that’s totally up to you.

Tips For Best Results

• Dry the cauliflower well after washing. Water is the enemy of browning!
• Make your florets the same size, and not too large. Even sizes ensure that they cook at the same rate. Also, small to medium pieces brown and caramelize better (and faster), which I think is a great thing all around!
• Each floret should be touching the pan, so make sure your pan is large enough. This will ensure even cooking, best texture, and caramelization. I suggest this tip for almost all my roasted vegetable recipes , and oven roasted cauliflower is no exception.
• You get more caramelization with the flat/cut sides against the pan. This isn’t strictly required, but keep this in mind if you love those caramelized parts like I do.
• You can line the pan if you like, I recommend using foil rather than parchment paper. Parchment paper will reduce browning. I usually just skip lining altogether, because my favorite sheet pans (pictured above) have a great nonstick surface. If yours isn’t great or you use foil, you can coat the pan lightly in oil to prevent sticking.
• What if your roasted cauliflower is tender but not browned enough? This happens to me sometimes when my florets are too small. The fix is easy: Just pop it under the broiler for a couple of minutes to brown.
• Can you roast frozen cauliflower? Yes, you can, right from frozen. I usually roast it unseasoned for 10 minutes first, then toss with oil and seasonings, and roast again until browned and tender. The texture isn’t quite as good as fresh, but it’s still delicious!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower (cut into medium florets, about 1.5 inches in diameter and 1.5-2 inches long) ▢
• 2 tbsp Olive oil (or avocado oil) ▢
• 1/2 tsp Garlic powder (optional) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Place the cauliflower in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder (if using), salt, and pepper. Toss to coat.
3. Arrange the cauliflower in a single layer on a large baking sheet. (Do not crowd the pan – each floret should be touching the pan.) You can use a non-stick sheet pan like this , or line any type of sheet pan with foil and coat lightly in oil to prevent sticking.
4. Roast cauliflower in the oven for 25-30 minutes , tossing halfway through, until browned on the edges. (Cook time is for florets about 1 inch in diameter and 1.5-2 inches long; it will vary with larger or smaller florets.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 1 cup

• Tips: Check out my recipe tips above to help you get perfectly cooked, caramelized roasted cauliflower.
• More seasoning options: See my seasoning variations below for more ideas.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Reheat: For the best texture, reheat the cauliflower in the oven at 350 degrees F, until warm. The microwave works in a pinch, but I don’t love the more mushy texture you get. You can also repurpose leftovers for my cauliflower cheese soup instead.
• Freeze: For already roasted cauliflower, I like to spread on a sheet pan and flash freeze until solid, then transfer to a freezer bag for storage. It will last in the freezer for up to 3 months, and this method prevents the florets from sticking together. I don’t recommend freezing cauliflower raw, as the enzyme activity will ruin the texture, so you’d have to blanch it if you want to freeze before roasting.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Oven Roasted Cauliflower Recipe

8 Seasoning Variations

While I make this roasted cauliflower recipe often, I’m always experimenting with different seasonings for it. Here are some yummy variations for you to try:

1. Lemon, Garlic, & Paprika – Prepare the same seasoning mix I use in my air fryer cauliflower recipe : Add 3/4 teaspoon sweet or smoked paprika, 2 teaspoons lemon juice (or 1/2 to 1 teaspoon lemon zest), and include the garlic powder above.
2. Italian Seasoning – Add 1/2 teaspoon of homemade Italian seasoning .
3. Parmesan Cheese – Prepare the same Parmesan herb sauce I use for whole roasted cauliflower , and drizzle on the cauliflower before roasting. You can also simply toss the florets with 1/4 cup of grated parmesan instead.
4. Buffalo – If you want your oven roasted cauliflower spicy, make the recipe as usual, then toss in the sauce from my buffalo cauliflower recipe .
5. Curry Spiced – Add 1/2 to 1 teaspoon of curry powder.
6. Chili Lime – Mix 1/4 teaspoon sea salt, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/8 teaspoon cayenne powder together. Sprinkle the seasoning mix on the cauliflower florets and roast. Finally, garnish with fresh cilantro.
7. Mexican – Use 1 teaspoon of my homemade taco seasoning in place of garlic powder.
8. Gochujang – Try my gochujang cauliflower for a saucy version that’s sweet, buttery, and spicy all in one.

Serving Ideas

Oven roasted cauliflower goes with just about anything. It’s one of the reasons it’s so common at my house — I can pair it with whatever recipes I’m testing, as well as staples I make over and over. Here are some of the ones I’ve served with it:

• Beef – Cauliflower pairs perfectly with all kinds of steaks, including sirloin steak , filet mignon (my personal fave), ribeye , or New York strip . For special meals, some of my faves are Instant Pot beef short ribs (I can cook them in parallel with the roasted cauliflower!), juicy beef tenderloin , or sirloin tip roast .
• Chicken – Keep it simple with my popular crispy baked chicken legs , or make air fryer chicken breast while roasting cauliflower in the oven. If you prefer your chicken with sauce or want something fancier, try my Crock Pot chicken cacciatore , garlic butter chicken , or creamy mushroom chicken .
• Pork – This is a great option for a satisfying dinner without breaking the bank. Pair this oven roasted cauliflower with simple pan seared pork chops , cheesy stuffed pork chops , or even my pork steak recipe .
• Seafood – I often make baked cod , baked salmon , or baked shrimp for fuss-free weeknight meals, as they come together quickly. For special occasions, try my baked sea bass , lobster tails , or even halibut .
• Sauces – Sometimes I dip these florets in garlic aioli , pesto sauce , spicy mayo , marinara , or tahini sauce .

More Roasted Cauliflower Recipes

For more ways to enjoy this veggie, try one of my other roasted cauliflower recipes next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Cauliflower (Easy Recipe)

My roasted cauliflower recipe is tender, caramelized, and so easy to make in the oven! I’ve included 8 different seasoning ideas.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-cauliflower/

Ingredients

• 1 head Cauliflower (cut into medium florets, about 1.5 inches in diameter and 1.5-2 inches long)
• 2 tbsp Olive oil (or avocado oil)
• 1/2 tsp Garlic powder (optional)
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Place the cauliflower in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder (if using), salt, and pepper. Toss to coat.
3. Arrange the cauliflower in a single layer on a large baking sheet. (Do not crowd the pan – each floret should be touching the pan.) You can use a non-stick sheet pan like this , or line any type of sheet pan with foil and coat lightly in oil to prevent sticking.
4. Roast cauliflower in the oven for 25-30 minutes , tossing halfway through, until browned on the edges. (Cook time is for florets about 1 inch in diameter and 1.5-2 inches long; it will vary with larger or smaller florets.)

Maya’s Recipe Notes

Serving size : 1 cup

• Tips: Check out my recipe tips above to help you get perfectly cooked, caramelized roasted cauliflower.
• More seasoning options: See my seasoning variations below for more ideas.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Reheat: For the best texture, reheat the cauliflower in the oven at 350 degrees F, until warm. The microwave works in a pinch, but I don’t love the more mushy texture you get. You can also repurpose leftovers for my cauliflower cheese soup instead.
• Freeze: For already roasted cauliflower, I like to spread on a sheet pan and flash freeze until solid, then transfer to a freezer bag for storage. It will last in the freezer for up to 3 months, and this method prevents the florets from sticking together. I don’t recommend freezing cauliflower raw, as the enzyme activity will ruin the texture, so you’d have to blanch it if you want to freeze before roasting.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why I Make This Roasted Cauliflower Recipe Almost Every Week
• Ingredients & Substitutions
• The Best Way To Cut Cauliflower
• How To Roast Cauliflower In The Oven
• Tips For Best Results
• Roasted Cauliflower (Easy Recipe) Recipe card
• 8 Seasoning Variations
• Serving Ideas
• More Roasted Cauliflower Recipes
• Recipe Reviews

Why I Make This Roasted Cauliflower Recipe Almost Every Week

We all probably have those side dishes we reach for when we’re not sure what to make. Mine is this roasted cauliflower . It’s a simple staple, but I can never resist a good roasted veggie — and you can change up the seasonings so that it doesn’t get boring. Here’s why I make different versions of this easy side dish almost every week:

• Simple staple recipe – Being a big cauliflower fan, I think everyone should know how to roast cauliflower! Unlike some of my other cauliflower recipes where the vegetable is standing in for a starch, this one isn’t anything fancy. And that’s the beauty of it.
• Crisp tender with golden, caramelized edges – With the right temperature and my quick tips , the outside gets golden and caramelized, while the inside is perfectly crisp tender and a little sweet. My favorite part is the little crispy edges where it touched the pan!
• Simple ingredients – You only need 3 of them, plus salt and pepper, for the basic version. I usually have these on hand (you probably do, too), which is why I make this roasted cauliflower recipe so often, but there are endless ways to customize it !
• Quick & easy prep – Toss everything in a bowl, spread out on a sheet pan, and pop the cauliflower in the oven while you prepare your main dish for dinner .
• Healthy side dish – It’s fresh, naturally gluten-free, low carb, and just simply a great way to eat more vegetables.

If you need a simple side for dinner tonight, this oven roasted cauliflower is perfect. Make it with me!

“This was SO much more delicious than I expected! I made sure that when I chopped the cauliflower, I put the flat/cut side down on the pan and it ended up getting so nicely browned… we loved it! Thank you!”

-Erin

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for roasting cauliflower, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Cauliflower – You can either cut a whole cauliflower head or you can use pre-cut cauliflower florets. The same method also works for roasting broccoli , romanesco , or broccoli and cauliflower together. These simple seasonings also work for cauliflower steaks , or as part of my beef casserole .
• Oil – Adds flavor, helps the seasonings stick, and promotes caramelization. You can use regular mild olive oil ( I like this one ), extra virgin olive oil, or even avocado oil.
• Seasoning – My basic version of oven roasted cauliflower is simple — garlic powder (optional), sea salt, and black pepper — but I often change it up with the seasoning variations below .

The Best Way To Cut Cauliflower

If you don’t opt for a bag of precut florets, here is the quick method I use for chopping up a whole head. You don’t even have to remove the leaves and stems — they will come off when you cut away the core.

1. Quarter. Cut the cauliflower into four wedges.
2. Remove the core. Cut away the core from each quarter.
3. Cut into florets. Medium florets, about 1.5 inches in diameter and 1.5 to 2 inches long, are ideal for roasting cauliflower.

How To Roast Cauliflower In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season. Place the cauliflower florets in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder (if using), salt, and pepper. Toss to coat.
2. Arrange. Spread the florets in a single layer on a large rimmed baking sheet .
3. Roast. Bake cauliflower in the oven, tossing halfway through, until tender and browned on the edges. I like to garnish my oven roasted cauliflower with fresh parsley for a pop of color, but that’s totally up to you.

Tips For Best Results

• Dry the cauliflower well after washing. Water is the enemy of browning!
• Make your florets the same size, and not too large. Even sizes ensure that they cook at the same rate. Also, small to medium pieces brown and caramelize better (and faster), which I think is a great thing all around!
• Each floret should be touching the pan, so make sure your pan is large enough. This will ensure even cooking, best texture, and caramelization. I suggest this tip for almost all my roasted vegetable recipes , and oven roasted cauliflower is no exception.
• You get more caramelization with the flat/cut sides against the pan. This isn’t strictly required, but keep this in mind if you love those caramelized parts like I do.
• You can line the pan if you like, I recommend using foil rather than parchment paper. Parchment paper will reduce browning. I usually just skip lining altogether, because my favorite sheet pans (pictured above) have a great nonstick surface. If yours isn’t great or you use foil, you can coat the pan lightly in oil to prevent sticking.
• What if your roasted cauliflower is tender but not browned enough? This happens to me sometimes when my florets are too small. The fix is easy: Just pop it under the broiler for a couple of minutes to brown.
• Can you roast frozen cauliflower? Yes, you can, right from frozen. I usually roast it unseasoned for 10 minutes first, then toss with oil and seasonings, and roast again until browned and tender. The texture isn’t quite as good as fresh, but it’s still delicious!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower (cut into medium florets, about 1.5 inches in diameter and 1.5-2 inches long) ▢
• 2 tbsp Olive oil (or avocado oil) ▢
• 1/2 tsp Garlic powder (optional) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Place the cauliflower in a large bowl. Drizzle with olive oil, and sprinkle with garlic powder (if using), salt, and pepper. Toss to coat.
3. Arrange the cauliflower in a single layer on a large baking sheet. (Do not crowd the pan – each floret should be touching the pan.) You can use a non-stick sheet pan like this , or line any type of sheet pan with foil and coat lightly in oil to prevent sticking.
4. Roast cauliflower in the oven for 25-30 minutes , tossing halfway through, until browned on the edges. (Cook time is for florets about 1 inch in diameter and 1.5-2 inches long; it will vary with larger or smaller florets.)

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Maya’s Recipe Notes

Serving size : 1 cup

• Tips: Check out my recipe tips above to help you get perfectly cooked, caramelized roasted cauliflower.
• More seasoning options: See my seasoning variations below for more ideas.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Reheat: For the best texture, reheat the cauliflower in the oven at 350 degrees F, until warm. The microwave works in a pinch, but I don’t love the more mushy texture you get. You can also repurpose leftovers for my cauliflower cheese soup instead.
• Freeze: For already roasted cauliflower, I like to spread on a sheet pan and flash freeze until solid, then transfer to a freezer bag for storage. It will last in the freezer for up to 3 months, and this method prevents the florets from sticking together. I don’t recommend freezing cauliflower raw, as the enzyme activity will ruin the texture, so you’d have to blanch it if you want to freeze before roasting.

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Oven Roasted Cauliflower Recipe

8 Seasoning Variations

While I make this roasted cauliflower recipe often, I’m always experimenting with different seasonings for it. Here are some yummy variations for you to try:

1. Lemon, Garlic, & Paprika – Prepare the same seasoning mix I use in my air fryer cauliflower recipe : Add 3/4 teaspoon sweet or smoked paprika, 2 teaspoons lemon juice (or 1/2 to 1 teaspoon lemon zest), and include the garlic powder above.
2. Italian Seasoning – Add 1/2 teaspoon of homemade Italian seasoning .
3. Parmesan Cheese – Prepare the same Parmesan herb sauce I use for whole roasted cauliflower , and drizzle on the cauliflower before roasting. You can also simply toss the florets with 1/4 cup of grated parmesan instead.
4. Buffalo – If you want your oven roasted cauliflower spicy, make the recipe as usual, then toss in the sauce from my buffalo cauliflower recipe .
5. Curry Spiced – Add 1/2 to 1 teaspoon of curry powder.
6. Chili Lime – Mix 1/4 teaspoon sea salt, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/8 teaspoon cayenne powder together. Sprinkle the seasoning mix on the cauliflower florets and roast. Finally, garnish with fresh cilantro.
7. Mexican – Use 1 teaspoon of my homemade taco seasoning in place of garlic powder.
8. Gochujang – Try my gochujang cauliflower for a saucy version that’s sweet, buttery, and spicy all in one.

Serving Ideas

Oven roasted cauliflower goes with just about anything. It’s one of the reasons it’s so common at my house — I can pair it with whatever recipes I’m testing, as well as staples I make over and over. Here are some of the ones I’ve served with it:

• Beef – Cauliflower pairs perfectly with all kinds of steaks, including sirloin steak , filet mignon (my personal fave), ribeye , or New York strip . For special meals, some of my faves are Instant Pot beef short ribs (I can cook them in parallel with the roasted cauliflower!), juicy beef tenderloin , or sirloin tip roast .
• Chicken – Keep it simple with my popular crispy baked chicken legs , or make air fryer chicken breast while roasting cauliflower in the oven. If you prefer your chicken with sauce or want something fancier, try my Crock Pot chicken cacciatore , garlic butter chicken , or creamy mushroom chicken .
• Pork – This is a great option for a satisfying dinner without breaking the bank. Pair this oven roasted cauliflower with simple pan seared pork chops , cheesy stuffed pork chops , or even my pork steak recipe .
• Seafood – I often make baked cod , baked salmon , or baked shrimp for fuss-free weeknight meals, as they come together quickly. For special occasions, try my baked sea bass , lobster tails , or even halibut .
• Sauces – Sometimes I dip these florets in garlic aioli , pesto sauce , spicy mayo , marinara , or tahini sauce .

More Roasted Cauliflower Recipes

For more ways to enjoy this veggie, try one of my other roasted cauliflower recipes next: