Roasted Cauliflower
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This Roasted Cauliflower is golden, flavorful, and perfectly tender with crispy edges. It’s seasoned with garlic, herbs, and Parmesan, then finished with fresh parsley for a simple side dish that goes with everything!
Easy Roasted Cauliflower Recipe
Roasting cauliflower brings out its natural sweetness and gives it the most amazing toasty, caramelized flavor.
In this recipe, it’s tossed with olive oil, garlic, dried herbs, and a little red pepper for heat. A sprinkle of Parmesan adds richness, while fresh parsley gives it a fresh, colorful finish.
It’s one of my most adaptable recipes to date. You can serve it with pasta, grains, any protein you want, salads, or bowls—the options are endless! This dish adds texture and flavor to pretty much any meal you can imagine.
Why Roasted Cauliflower Is Worth Making
- It has simple ingredients. You probably have everything you need already on hand!
- It’s crispy and flavorful. Roasting brings out deep and delicious flavor and the edges get golden and crisp.
- It works with anything. Great with everything from a simple weeknight dinner to an elegant holiday spread.
Ingredients
- Cauliflower: Use 1 large head of cauliflower, cut into even-sized florets so everything roasts evenly. You can also use pre-cut cauliflower if you prefer, but you may need to do a little extra cutting to make the pieces uniform.
- Olive Oil: Helps the cauliflower crisp up and carries the flavor of the garlic and herbs.
- Garlic: Adds savory flavor and depth to the recipe.
- Dried Oregano: Adds classic, earthy Mediterranean flavor.
- Dried Thyme: Pairs well with oregano and adds a savory, almost lemony taste to the dish.
- Red Pepper Flakes (Optional): For a touch of heat. Skip if you prefer it mild.
- Salt: Brings out the flavor in the cauliflower and seasonings.
- Black Pepper: Adds just the right amount of kick.
- Parmesan Cheese: Grated Parmesan adds a savory, rich flavor. Sprinkle it on before or after roasting!
- Fresh Parsley: Optional garnish that adds a pop of color and freshness.
Substitutions and Variations
Dairy-free. Skip the Parmesan or use a dairy-free alternative.
Lemon. A squeeze of lemon juice after roasting brightens the flavor.
Different herbs or spices. Swap oregano and thyme for Italian seasoning or herbes de Provence. You could also try smoked paprika, garlic powder, or even curry powder
Dipping sauces. Rather than just serving your cauliflower as a side dish, try serving it as an appetizer with a drizzle of tahini, ranch, or any dip of choice!
How to Make Roasted Cauliflower
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with olive oil, garlic, oregano, thyme, red pepper flakes, salt, and pepper. Spread cauliflower in a single layer on a baking sheet.
- Roast for 20 minutes.
- Garnish with fresh parsley before serving.
Tips for Success
This mouthwatering roasted cauliflower is as easy as it is simple. For the best possible results, try these tips:
- Cut the florets evenly. This ensures even roasting and crisp edges!
- Use a hot oven. Roasting at 425°F gives you that golden exterior.
- Don’t overcrowd the pan. Give the cauliflower space or it will steam instead of roast.
FAQ
Fresh is best for crisp results, but thawed frozen cauliflower can work. Just pat it dry before roasting.
It’s optional. Lining with parchment makes cleanup easier, but roasting directly on the pan gives the best browning.
Let the roasted cauliflower cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back some crispness.
How to Serve
Roasted cauliflower is a flexible side dish that’s amazing with just about any main dish. Try it with:
- Different proteins. I love this cauliflower with roasted chicken or grilled bourbon salmon. It’s also delicious with garlic steak bites!
- Grains. Roasted cauliflower adds a ton of flavor to pasta or other grains like couscous or farro. Try adding it to this lemon ricotta pasta.
- Salads. I can’t get enough of roasted vegetables in my salads! It’s a great addition to this grilled chicken salad.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Roasted Cauliflower
Equipment
- rimmed baking sheet
Ingredients
- 1 large head cauliflower cut into florets
- 3 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets with olive oil, garlic, oregano, thyme, red pepper flakes, salt, and pepper.
- Spread cauliflower in a single layer on a baking sheet.
- Roast for 20 minutes. Garnish with fresh parsley before serving.
Notes
- Let the roasted cauliflower cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back some crispness.
