I’ve never been this excited about a simple veggie before. I’ve found the secret to the best roasted cauliflower ever!
No fancy ingredients are needed; cauliflower, oil, salt & pepper – it’s the method below that really makes best cauliflower in the oven!
Here’s Why This Is The Best Roasted Cauliflower Hands Down …
- The method in this recipe is somewhat unique but paired with the tips below, you’ll have the best ever cauliflower (just look at the photo above!).
- I’ve shared my tips below for perfect roasted cauliflower – simple but effective.
- It’s simple to make with just a few ingredients.
- It comes out crisp and browned with lots of flavor.
How to Roast Cauliflower
- Preheat oven & baking sheet (recipe below).
- Make sure cauliflower florets are dry (they will steam instead of roast if they have moisture)!
- Break off large florets and use a knife to cut a flat edge. Add to a bowl and drizzle with seasonings & oil.
- Place flat sides-down on the preheated baking sheet and bake without turning until crispy. Serve warm.
Use fresh cauliflower for the best results. While you can roast frozen cauliflower, it doesn’t brown as well and has a softer texture.
Holly’s Tips For Roasted Cauliflower
Dry the Cauliflower: The cauliflower should be very dry (no water from washing!) so it doesn’t 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 has a chance to brown before the inside overcooks so cook at a high temperature (425°F).
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.
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.
More Cauliflower Favorites
Cauliflower au Gratin
Roasted Cauliflower Tacos
Did your family love this Crispy Roasted Cauliflower? Be sure to leave a rating and a comment below!
The Best Roasted Cauliflower
Equipment
Ingredients
- 1 head cauliflower clean & dry
- 2 tablespoons olive oil or as needed
- salt and pepper to taste
- ½ teaspoon garlic powder optional
Instructions
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Preheat oven to 425°F. Place an empty baking sheet in the oven to preheat while you prepare the cauliflower.
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Break off large florets of cauliflower and use a knife to cut a flat edge.
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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.
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Remove the hot baking sheet from the oven and place the cauliflower florets, flat sides down, on the heated baking sheet.
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Place in the oven and roast 15-20 minutes without turning the cauliflower. Larger florets or cauliflower steaks may need extra time.
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Serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
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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!