Learn how to cook delicious roasted cauliflower with this easy recipe.

For a long time, cauliflower didn’t make it to my dinner table. Little did I know, I was missing out on the world of flavor this humble vegetable has to offer.

Below, I am sharing my foolproof recipe for how to make delicious roasted cauliflower.

Roasting cauliflower transforms it from a plain, somewhat unexciting vegetable into a tender, caramelized delight with a deep, nutty flavor that pairs well with just about anything.

My recipe is easy to follow and perfect for weeknight dinners or special occasions. Here’s how you can recreate this roasted cauliflower magic in your own kitchen.

Ingredients for Roasted Cauliflower

This recipe calls for just a handful of ingredients, each playing a crucial role in elevating the natural flavors of the cauliflower: olive oil, salt, and red pepper flakes.

Head of Cauliflower: The star of the show, fresh cauliflower’s neutral taste makes it a fantastic canvas for the flavors we will add.

You definitely want to reach for a fresh cauliflower for this recipe. Frozen won’t turn out the same.

Olive oil helps the florets crisp up in the oven and brings a subtle richness that complements the nutty flavor of roasted cauliflower.

Salt adds depth and enhances natural flavors, while red pepper flakes bring a touch of heat to the dish.

Red Pepper Flakes (optional): Adding just a pinch of red pepper flakes introduces a gentle heat that contrasts beautifully with the vegetable’s mild taste.

How to Wash and Cut Cauliflower

Preparing Your Cauliflower: Rinse your head of cauliflower under cold running water to get rid of any dirt or pests.

After rinsing, pat the cauliflower dry to prevent it from steaming rather than roasting in the oven.

Remove the outer leaves and slice the stem flush with the base of the cauliflower, allowing it to sit flat. This step is crucial for achieving evenly sized florets that cook at the same rate.

Now comes the fun part – cutting the cauliflower into 1-inch florets. Even include the stem, slicing it into pieces of similar size to reduce waste and enjoy every part of your vegetable.

How to Roast Cauliflower

Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving that gorgeous golden color and crispy edges.

Spread your prepared florets onto a baking sheet in a single layer. This ensures they’ll roast evenly without steaming.

Drizzle the florets with olive oil, then sprinkle them with salt and red pepper flakes. Adjust the amount of red pepper to suit your taste for spice.

Toss everything together directly on the pan to coat each piece evenly.

Bake in the preheated oven for 20-25 minutes or until the florets are tender and have taken on a lovely browned appearance. Rotating the pan halfway through roasting will ensure even cooking.

Once roasted to perfection, remove from the oven and allow to cool slightly before serving.

Creative Serving Suggestions for Cauliflower

You can serve your favorite protein as a yummy side dish with your cauliflower.

Or add the roasted cauliflower into a breakfast frittata or toss in with your favorite salad.

Roasted Cauliflower

Yield: 5

Ingredients

1 head of cauliflower, washed and cut
2 tablespoon olive oil
salt to taste
(optional) red pepper flakes to taste

Instructions

Begin by preheating your oven to 425°F (220°C).
Spread your prepared florets onto a baking sheet in a single layer.
Drizzle the florets with olive oil, then sprinkle them with salt and red pepper flakes. Adjust the amount of red pepper to suit your taste for spice.
Toss everything together directly on the pan to coat each piece evenly.
Bake in the preheated oven for 20-25 minutes or until the florets are tender and have taken on a lovely browned appearance. Rotating the pan halfway through roasting will ensure even cooking.
Once roasted to perfection, remove from the oven and allow to cool slightly before serving.

The Perfect Roasted Cauliflower Recipe