Roasted Cauliflower (Two Ways!)

Roasted Cauliflower is the BEST way to enjoy this vegetable — the high oven temperature yields beautiful caramelization with crisp edges and a tender interior. This recipe includes how to prepare a basic, all-purpose Roasted Cauliflower recipe and a show-stopping Parmesan-breadcrumb-crusted version.

Roasted Cauliflower Is A Great Simple Side Dish!

Cauliflower is one of the most versatile veggies — from pizza crusts to a low-carb rice replacement to even being part of a cauliflower smoothie (yes, we went there and it’s amazing!).

And while few cauliflower recipes beat this Cauliflower Soup, the two oven-roasted cauliflower recipes we’re sharing are certainly fair competition. Not only is pan-roasted cauliflower a super easy side dish to prepare, but it is also incredible how much flavor the oven heat gives this otherwise humble veggie. 

I can barely get them transferred from tray to serving platter without most being snatched up by hungry hands nearby (okay, yes, mine included).

Shopping For Cauliflower

Let’s quickly chat about how to pick cauliflower so you can prepare the best Roasted Cauliflower possible:

Look for even and creamy white color, lack of blemishes or browning, and densely packed florets.

Avoid any heads that show signs of softness or spoiling. Smell the cauliflower. If it has a strong smell, it is past its prime and will likely have an unpleasant taste.

Choose a head that is as fresh as possible and feels heavy for its size. Vibrant leaves indicate a recently harvested cauliflower.

Storage: Most grocery stores wrap cauliflower in cellophane which traps moisture and promotes rotting. Once you get home, unwrap it immediately and transfer it to a loose plastic bag with a paper towel in it to absorb the moisture.

How long does cauliflower last? Whole cauliflower heads can be kept in the fridge for 4-7 days (Once cut, use within 3-4 days).

How To Clean And Prepare Cauliflower 

Once you’ve got the perfect cauliflower, here’s how to prepare it to roast:

Cut the cauliflower in half and then half again to get four quarters. Slice diagonally to remove the inner cores from each quarter. Cut into bite-sized florets optimizing for flat edges (which will increase the caramelization and consequently the flavor, since there is more direct contact with the pan!).

Rinse the cut-up pieces in a colander. 

Dry the pieces thoroughly with a clean kitchen towel or paper towel. 

How to Roast Cauliflower

• Toss prepared cauliflower with olive oil, butter, and seasonings. Mix everything in a bowl instead of tossing directly on the tray for best results.
• Spread across the tray, being sure to not overcrowd the pan. The more space the cauliflower florets have (the less crowded they are), the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. Additionally, the bigger the pan, the quicker the cauliflower will roast!
• Use fresh cauliflower. Frozen won’t ever get as crisp or as flavorful as fresh.
• The high oven temperature is vital to getting perfectly caramelized and beautifully crispy roasted cauliflower edges– which will yield the best flavor!

How Long To Roast Cauliflower

When preparing Roasted Cauliflower, the bake time will vary, depending on the actual size of the cauliflower, actual oven temperature, how spaced out the cauliflower is on the tray, how many trays are roasting at the same time, and your preference for doneness.

• Smaller pieces will roast anywhere from 15-20 minutes.
• Larger pieces will take anywhere from 20-25 minutes.

How do I know when cauliflower is done roasting? Test doneness by piercing with a fork (it should pierce through easily) and by visually looking for a golden, caramelized exterior.

For a quicker roast time: Make sure the oven is fully preheated, only roast one tray in the oven at a time, and space out the cauliflower generously.

Roasted Cauliflower FAQs

Why isn’t my cauliflower crispy?

Cauliflower has a high water content so it won’t ever get crispy if it is overcrowded on the pan. Give each piece plenty of room when roasting.

What main dish goes with roasted cauliflower?

We love to make extra roasted cauliflower and enjoy it as a side dish one day and then as part of the main course the next (think — dice up leftovers and pack in a quiche, tacos, quesadilla, pita, a salad, in a creamy risotto, in a casserole, etc.!).

Our favorite mains that pair nicely:

• Ground Beef Stroganoff
• One Pan Italian Sausage and Veggies
• Baked Ziti
• Chicken Orzo

Does Roasted Cauliflower reheat well?

It’s best on the first day, but you can reheat it. Microwaving makes the veggies less crisp. For crispy reheated cauliflower, put it on a baking sheet in the oven at 350 degrees until hot, without adding extra oil.

Pair Roasted Cauliflower With Another Roasted Veggie:

• Roasted Sweet Potatoes with sweet and savory options
• Roasted Green Beans with a crunchy topping
• Sheet Pan Sausage and Veggies with a medley of roasted veggies
• Roasted Potatoes with Parmesan cheese
• Smashed Potatoes with paprika!