Roasted Cauliflower

Story by Natalie
Roasted Cauliflower
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Roasted Cauliflower is quite possibly my favorite vegetable. I make it frequently, crave it often, and love it every single time I eat it, so it’s safe to say that an entire post dedicated to those little florets of perfection has been a long time coming.

Last year while I was doing Whole30, I found myself snacking on large plates of roasted cauliflower with a healthy drizzle of yumm sauce from our quinoa bowl. When I say a large plate, I’m talking about an entire head of cauliflower gone in a single sitting. If that’s not love then I don’t know what is.

Soon after my obsession started, I discovered my kids were just as in love with it as I was. Cauliflower is now on weekly rotation in our house as either main or side dishes depending on the meal, and I think it should be in your home, as well.

Roasted Cauliflower

How nutritious is Cauliflower?

While broccoli outperforms cauliflower in many of the vitamin and mineral categories, it shouldn’t be written off. This white vegetable is loaded with Vitamin C and when compared to its competitor broccoli, is much lower in carbs and calories. If you’re doing keto or weight loss is your goal, then cauliflower is where it’s at. Besides all that, it’s just delicious. Enough said.

Roasted Cauliflower

How do you season Cauliflower?

There is a reason cauliflower is taking restaurant menus by storm. It is extremely versatile both in texture and flavor. Cauliflower rice, cauliflower mash, and even cauliflower pizza crusts are just a few ways we’ve seen it recently.

Our recipe today calls for parmesan cheese, garlic powder, red pepper flakes, and our secret weapon... smoked paprika! But, if you’re looking to mix it up, here are a few of our other favorite add-ins:

  • Za’atar (if you don’t know this spice, you should)
  • Chili powder
  • Taco seasoning
  • Whole garlic cloves
  • Cheddar cheese
  • Chili garlic  paste
  • Soy sauce
  • Nutritional yeast
  • Lemon juice

...and to think these are just a few options. See! I told you cauliflower amazing!

Roasted Cauliflower

How do I roast Cauliflower in the oven?

Believe it or not, you can actually make poorly roasted cauliflower (or any other vegetable for that matter). Don’t worry though, we’re going to teach you how to do it right. It’s all about the high heat. We like the inside of our cauliflower to be soft and the outside to be crispy (and don’t mind us while we dig for the charred bits because those are the best). Too low of heat will result in mushy vegetables and no one wants that.

Roasted Cauliflower

How long does it take to roast Cauliflower at 425°F?

After 45 minutes in the oven, your cauliflower should be perfect! Don’t trust a recipe that tells you cauliflower can be cooked in 15 or 20 minutes. Cauliflower takes significantly longer than most other vegetables and if you pull it out too early you’re missing out on all that fantastic nutty flavor and incredible texture that only shows up when cauliflower cooks down to half its size. So trust us when we say that patience pays off.

Congratulations! You’re now an expert on roasted cauliflower. While you should definitely try this recipe, we’d also love to hear what combinations you’re coming up with in your own kitchen, because we are convinced that one can never have too many cauliflower recipes.

Parmesan Roasted Cauliflower Recipe

Serves 4

Ingredients

1 large head of cauliflower, cut into small florets
1/4 cup olive oil
1 tsp salt
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp crushed red pepper flakes
2/3 cup grated parmesan cheese

Method

  1. Preheat oven to 425°F.
  2. In a large bowl toss cauliflower with olive and and arrange in a single layer on a rimmed baking sheet, sprinkle cauliflower with spices, distributing evenly.
  3. Set baking sheet on center rack and roast for 20 minutes. Remove from oven and flip cauliflower. Cook for another 20 minutes. Remove from oven and sprinkle with parmesan cheese. Roast in oven for another 5 minutes and serve hot!

* Adjust salt according to your preference.