I’ve never been this excited about a simple veggie before—I’ve found the secret to the best roasted cauliflower with a crispy browned edge!
Holly’s Tips For The Best Roasted Cauliflower
With few ingredients, this recipe makes cauliflower that is crisp and browned with lots of flavor.
- Dry the Cauliflower: The cauliflower should be very dry, water will cause it to steam. If time allows, wash and shake dry up to 2 days before roasting or use prewashed florets.
- Cut a Flat Side: Place each floret flat side down so it gets nice and brown.
- Generously oil the cauliflower for best results.
- High-Temperature: The key to caramelization (and flavor) is ensuring that the outside browns while the inside cooks.
- Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp.
- Do Not Stir: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.
Variations
- Once roasted, sprinkle the cauliflower with parmesan cheese or a squeeze of lemon juice and a sprinkle of parsley before serving.
- Change up the seasonings to your liking! Try lemon zest, a dash of paprika, or even curry powder.
- Other vegetables can be added to the pan like carrots or asparagus.
Did your family love this Crispy Roasted Cauliflower? Be sure to leave a rating and a comment below!
The Best Roasted Cauliflower
Oven-roasted cauliflower turns out crispy & caramelized every time! With just 4 simple ingredients, this healthy side dish can be enjoyed all year long.
Equipment
Ingredients
- 1 head cauliflower clean & dry
- 2 tablespoons olive oil or as needed
- salt and black pepper to taste
- ½ teaspoon garlic powder optional
Instructions
- Preheat oven to 425°F. Place an empty baking sheet in the oven to preheat while you prepare the cauliflower.
- Break off large florets of cauliflower and use a knife to cut a flat edge.
- Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, you may need extra oil.
- Remove the hot baking sheet from the oven and place the cauliflower florets, flat sides down, on the heated baking sheet.
- Place in the oven and roast 15-20 minutes without turning the cauliflower. Larger florets or cauliflower steaks may need extra time.
- Serve warm.
Notes
Dry Cauliflower: Moisture from washing will cause this dish to steam. Buy prewashed florets or wash them the day before cooking if possible. Otherwise, shake it very well or even spin it a little at a time in a salad spinner until dry.
Cut a Flat Side: The flat side of each floret will go onto the pan and this will help it reach a deep golden brown color. Generously Oil the cauliflower for best results.
High-Temperature: Cooking at a high temperature (425°F) ensures lots of color, which makes for lots of flavor. The key to caramelization is ensuring that the outside has a chance to brown before the inside overcooks.
Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp and brown beautifully.
Do Not Stir or Flip: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.
Nutrition Information
Calories: 99 | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Cauliflower had a great taste.
Thanks for trying our recipe, Karen!
Hi Holly! I don’t know if you remember, but in your community ‘ask me anything’ chat I asked you about the best way to use za’atar for the first time. You suggested putting it on cauliflower and roasting it. So I did, using this recipe. It was a hit! I’ll be making it again. I’m going to branch out and try it on chicken. Thank you so much!
I definitely remember Barb! So glad you loved it, I might have to add it next time I roast cauliflower too!
Yummy
love all the recipes
I always enjoy your recipes. I get a couple of meal inspirations weekly. Thanks
So glad you loved it!
im in the freezing north canada but my comment is spend with pennies i have followed and made many different recipes drank lots wine too!!The recipes if you follow them to a T 100% success second time i always tweak it a bit but bravo for great recipes.Baked cauflower is on the menu tonight with homeade tortillas with ground chicken and yes we can cook n bake !!!!!
Wow, it sounds like you’re really embracing the cooking adventure, Terry! So glad to hear the recipes have been a success for you—love that you make them your own with a few tweaks. Baked cauliflower with homemade tortillas and ground chicken sounds absolutely delicious! Keep enjoying the kitchen creativity, and cheers to more tasty meals and great wine!
Thanks turned out great!!
Ray, I am glad that the cauliflower turned out for you.
Have you ever used BBQ sauce? Or any kind of flavored sauce.. My son had baked Cauliflower at his father’s house. And he thinks it was covered in BBQ sauce. I’m wondering if you have any advice on how I would cook them. When using a sauce.. I was thinking maybe Ranch might be good too.?
Thanks for your time.
I haven’t tried it but it sounds delicious!
These recipes are totally healthy and delicious
Thanks, Leotta! I am glad you are enjoying them.
Absolutely delicious! I will definitely make this again and again and again☺️
So happy you enjoyed these, Terry!
My husband’s all-time favorite cauliflower. I’m one who does a variant of the recipe. I used red pepper infused olive oil and some smoked paprika. I cooked our salmon in the same pan for the last 15 minutes. Delicious.
Your version sounds delicious Nancy!