Roasted Cauliflower

I make this roasted cauliflower recipe all the time, and even still, I crave it as soon as the leftovers run out! it is one of my top two roasted veggies! (The other is roasted cabbage.) 

I often meal-prep a big sheet pan of roasted cauliflower on the weekend and bring it back to life in the air fryer all week long as a healthy side for any main (I particularly love it with chicken dishes, like roast chicken, lemon chicken, or chicken parmesan) or as a topper for grain bowls or hummus bowls. 

Deliciously crispy roasted cauliflower is all about actually roasting the cauliflower, which means cooking it in the oven at high heat. You want the inside of your roasted cauliflower to be soft and tender, and the outside to be crispy, right? If you have the heat too low, and you’ll end up with mushy steamed cauliflower. 

How to Roast Cauliflower

You can find the full, detailed recipe card at the bottom of this post. 

1. Set the oven to 425°F.
2. Cut cauliflower into evenly-sized florets. Yes, a whole roasted cauliflower is dramatic, but we like as much cauliflower to get browned and crispy so we cut ours into florets.
3. Toss the florets with all the seasonings except the parm. That’ll come soon!
4. Roast. Spread the florets out so they are not overlapping on a baking sheet, and roast.
5. After 20 minutes, turn the cauliflower. Tongs are the best tool for this, though a spatula works OK, too.
6. After another 10 minutes, sprinkle Parmesan on the cauliflower.
7. Roast for 5 more minutes to let the cheese brown a bit.
8. Serve.

The Best Roasted Cauliflower Seasonings

• Parmesan cheese: Freshly grated Parmesan will work far better than pre-shredded, and even though the hunks of real Parm can be pricy, when you grate it with a microplane, it actually goes a long way. I think using them is actually more economical than pre-shredded.
• Garlic powder: For garlic flavor, without the chunks.
• Red pepper flakes: I love the little hint of heat, but if you don’t, it’s OK to skip the pepper flakes.
• Smoked paprika: Smoked paprika and cauliflower go so well together! Something about the nutty sweetness of the roasted cauliflower florets and the sweet smoke of the paprika are a match made in food heaven. 

How to Store Roasted Cauliflower 

Roasted cauliflower keeps in the fridge for at least 3-4 days, and I have been known to push it past that (but I am not necessarily recommending that you do that!). You can freeze roasted cauliflower for up to three months, too. To freeze it, just let it cool to room temperature before freezing in a labeled, airtight container. 

FAQ

• How nutritious is cauliflower? It is loaded with Vitamin C and is super low in both carbs and calories. If you’re following a ketogenic diet, or watching your carbs, cauliflower is where it’s at.
• How long does it take to roast cauliflower at 425°F? 35 minutes in the oven is about how long it takes. Don’t trust a recipe that tells you roasted cauliflower can be cooked in 15 or 20 minutes. Cauliflower takes a little longer than most other vegetables and if you pull it out too early you’re missing out on all that fantastic nutty flavor.
• Can you roast frozen cauliflower? Yes! You don’t even need to thaw the frozen cauliflower. Just follow the same steps recipe steps and you’re in good shape. 
• Can I roast other vegetables with the cauliflower? Yes! Broccoli, Brussels sprouts, and carrots all roast well at the same temperature. Just cut whatever vegetable you’re using to similar sizes for even cooking.

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