Cauliflower is an underrated vegetable that deserves more love in the kitchen. Its mild, nutty flavour lends itself well to roasting, which caramelizes the florets and enhances their natural sweetness. When oven-roasted, Cauliflower transforms from a boring boiled side into a delicious addition to any meal. Learn how to cook it with our simple and easy Cauliflower recipe.
In this blog post, I’ll walk you through every step of oven-roasting Cauliflower. You’ll learn how to prepare the florets, toss them with oil and spices, and roast them to perfection. I’ll also share serving suggestions, variations, tips for avoiding common mistakes, and more. Read on to discover how easy it is to make flavourful, fool proof oven-roasted cauliflower recipe!
Table of Contents
Ingredients You Will Need For Cauliflower Recipe
- 1 head of coliflor, cut into small florets
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Cutting board
- Baking sheet
- Aluminum foil
- Mixing bowl
- Measuring spoons
- Preheat oven to 400°F.
- Wash the head of coliflor thoroughly and cut it into small, evenly sized florets. Make sure there is no stem attached.
- In a mixing bowl, toss the florets with olive oil until lightly coated all over.
- Add salt, pepper, and garlic powder. Toss again to distribute the spices evenly.
- Line a baking sheet with aluminum foil. Spread the coated coliflor florets out evenly across the sheet.
- Roast for 20-25 minutes, tossing halfway through, until the florets are lightly browned.
- For extra flavor and crunch, sprinkle Parmesan cheese over the coliflor during the last 5 minutes of roasting.
- Remove from oven and serve immediately.
- Use lemon juice or zest instead of garlic powder for a citrusy kick.
- Toss the roasted florets with chopped herbs like parsley, dill, or chives.
- For spicy coliflor, add cayenne pepper or paprika to the oil and spices.
- Replace Parmesan with shredded mozzarella or cheddar cheese.
- For Paleo or vegan diets, omit the cheese and use coconut oil instead of olive oil.
Tips and Tricks
- Cut the florets evenly so they roast at the same rate. Larger pieces may be underdone.
- Don’t crowd the pan too much or the florets will steam instead of roasting.
- Roast at a high temp (400°F) to get caramelized, crunchy florets.
- Toss halfway through roasting to cook evenly.
- Roasting longer than 25 minutes can make the edges burn.
Oven-roasted Cauliflower pairs well with almost any protein or sauce! Try serving it with:
- Baked chicken or fish
- Steak, pork chops or burgers
- Pasta with red sauce or pesto
- Tacos, fajitas or burrito bowls
- Stir fries or fried rice
For a tasty post-roast flavor boost, drizzle with olive oil, lemon juice, Parmesan, or herbs.
One serving of oven-roasted coliflor (1 cup) provides approximately:
- 50 calories
- 2g protein
- 9g carbohydrates
- 3g fiber
- 135mg potassium
Coliflor is high in vitamin C and a good source of vitamin K and folate. It also contains cancer-fighting compounds like sulforaphane.
Storage and Leftovers
Leftover roasted coliflor keeps well in the refrigerator for 3-5 days stored in an airtight container. Reheat gently before serving. The cooked florets can also be frozen for 1-2 months.
Coliflor too mushy? Cut florets larger and roast at a higher temp. Too burnt on the edges? Don’t overcrowd the pan. Too bland? Boost flavor with more oil/spices or cheese. Still not crunchy enough? Roast 5-10 minutes longer.
Frequently Asked Questions
Q: Can you roast Cauliflower without oil?
A: Yes, but coating with oil helps it caramelize and prevents drying out. Use a light coating of oil.
Q: Should I roast the whole head or cut florets?
A: Cutting into florets roasts more evenly. Roasting a whole head can result in uneven cooking.
Q: Do I need to wash or dry the florets before roasting?
A: Washing removes dirt but you don’t need to dry them. The oil helps them roast up crispy.
Q: What if I don’t have Cauliflower on hand?
A: Try this method with cauliflower, broccoli, or Brussels sprouts instead!
Why I love It!!!
Growing up, my mom always boiled vegetables into oblivion. It wasn’t until I first tasted oven-roasted coliflor at a friend’s house that I realized how delicious it could be when properly prepared. Now roasting coliflor is one of my favorite easy weeknight sides to make for my family. The caramelized florets and tender-crisp texture are irresistible. I hope this recipe inspires you to give coliflor a second look!
Oven-roasting transforms humble Cauliflower into a scrumptious side or light main dish. With just a few basic ingredients and minimal prep, you can coax out Cauliflower’s subtly sweet, nutty flavour.
For the best results, cut evenly sized florets, coat with oil and spices, spread out on a baking sheet, and roast at a high heat. In 25 minutes or less, you’ll have golden, crunchy coliflor florets to complement any meal. Give this easy method a try tonight!
Try this oven-roasted Cauliflower recipe and share your creations by tagging me on Instagram or Facebook @americansrecipes. I’d love to see your spin on this flavourful side dish! Don’t forget to pin the recipe for later.