Roasted Cauliflower (2 Ways!)

5 from 1 vote

Roasted Cauliflower is the ultimate way to enjoy this veggie—crispy edges, tender inside, and perfectly caramelized. This recipe gives you a simple, all-purpose version plus an irresistible Parmesan-breadcrumb-crusted upgrade!

Prep Time15

Cook Time20

Total Time35

Course: Side Dish, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: roasted cauliflower

Servings: as a side

Author: Chelsea Lords

Cost: $6.12

Equipment

Large sheet pan 15 x 21-inch

Ingredients

Basic Roasted Cauliflower

2 pounds (8 cups) cauliflower about 2 heads, cut into florets
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika optional

Parmesan Roasted Cauliflower

2 pounds (8 cups) cauliflower about 2 heads, cut into florets
3 tablespoons olive oil
2 tablespoons melted butter
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspon paprika
1/2 teaspoon pepper
1/2 cup panko breadcrumbs
1/3 cup grated Parmesan

US - Metric

Instructions

Preheat oven to 220°C/425°F. Use an extra-large sheet pan (15x21-inches) or 2 smaller sheet pans. Cut the cauliflower in half and then half again to get 4 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 improve the flavor!
Basic Roasted Cauliflower: Toss cauliflower in a large bowl with oil and seasonings. (You can do this on the tray, but you’ll need a touch more oil). Space florets evenly on the tray, taking care not to overcrowd the pan (see note 1). Roast for 17–20 minutes, flip the cauliflower with a spatula, and roast another 5 minutes until caramelized and tender. Serve immediately.
Parmesan Roasted Cauliflower: Generously grease a sheet pan with cooking spray. Toss cauliflower in a large bowl with oil and melted butter. Add seasonings and gently toss to coat. Add panko and Parmesan and toss until well coated. Use your hands to transfer cauliflower from bowl to tray, spacing evenly on tray. Sprinkle any panko/Parmesan that was left behind in the bowl on top of the cauliflower. Roast 15 minutes. Flip cauliflower, roast another 5–10 minutes until you have golden edges and florets are tender. Serve immediately.

Video

Notes

Note 1: Roasting time will vary, depending on the size of the cauliflower florets, oven temperature, how spaced the cauliflower is on the tray, how many trays are roasting at a time, and your preference for doneness.

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

Test doneness by piercing with a fork (it should pierce through easily) and by looking for a golden, caramelized exterior. For best results, make sure the oven is fully preheated before cooking, space the cauliflower florets out generously, and only roast 1 tray at a time.

Nutrition Note: Nutrition information is for the basic recipe version.

Storage: Store cooled cauliflower in an airtight container in the fridge for up to 3 days, though it's best enjoyed fresh!

Nutrition