Roasted Cauliflower Recipe

The BEST oven-roasted cauliflower and it’s so easy. The flavor and texture are perfect with just some simple seasoning, oil, and butter.

This baked cauliflower recipe is a go-to side dish like Corn on the Cob and Roasted Brussels Sprouts. It’s a dish you’ll make over and over.

This oven-roasted cauliflower is easy and excellent. The combination of butter and olive oil caramelizes the florets and they are baked to crisp-tender perfection. The best thing about this recipe is that you can customize the seasoning with what you have on hand with great results.

Cauliflower goes well with just about any seasoning. Even a simple salt and pepper seasoning works well. These are the seasonings we love most:

Can I add cheese? we love to add cheese to cauliflower. Sprinkle cauliflower with 1/2 cup shredded parmesan cheese in the last 5 minutes of cooking for a parmesan roasted cauliflower.

This roasted cauliflower recipe is so easy to make and uses ingredients you most likely already have on hand

How to Slice Cauliflower into Steaks: Slice the cauliflower head into 4-5 wedges. Then, cut the wedges into even 1/2″ thick steaks and break them apart into bite-sized pieces. As they are roasted, the flat sides caramelize against the baking sheet adding a depth of flavor. It also results in evenly browned pieces.

Oven Roasted Cauliflower Recipe

The most delicious oven-roasted cauliflower recipe that will become your go-to side dish. Cauliflower florets drizzled in oil and butter and seasoned to perfection.

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 100 kcal, Carbohydrate 5 g, Protein 2 g, Fat 9 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 10 mg, Sodium 223 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 medium cauliflower (sliced in small florets, or 1/2″ thick steaks)
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter (melted)
• ½ tsp garlic powder
• ½ tsp salt (or to taste)
• ¼ tsp ground paprika
• ¼ tsp ground black pepper (or to taste)

Instruction:

1. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
2. Slice the head of cauliflower into 1/2″ thick steaks, breaking up wedges into even, bite-sized pieces.
3. Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
4. In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.
5. Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

Roasted Cauliflower

How to make perfect Roasted Cauliflower that’s crispy outside, tender inside and not soggy. A simple side dish that goes with everything!

Prep: 10min

Total: 35min

Yield: 4

Serving Size: 1 (of 4); without optional seasoning

Nutrition Facts: servingSize 1 (of 4); without optional seasoning, calories 63 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, Saturated Fat 1 g, Fiber 1 g, Sugar 1 g, unSaturated Fat 6 g

Ingredients:

• 1 large head cauliflower
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon paprika (regular or smoked)
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons grated Parmesan cheese

Instruction:

1. Depending upon the size of your pan, coat 1 or 2 rimmed baking sheets with nonstick spray. You need enough pan surface area to hold all of the florets in a single layer without touching. Position a rack in the center of the oven (if using 1 baking sheet) or the upper and lower thirds (if using 2 baking sheets) and preheat the oven to 425 degrees F.
2. Cut off the stem end of the cauliflower head so that you have a flat base.
3. Stand it up on the base then cut it into four even wedges, slicing from the top of the head down through the stem. Trim away the inner core areas, leaving most of the wedge intact.
4. Next, starting at one of the flat sides, cut the wedge into ½ inch “steaks” so that you have maximum flat surface area. Some of the florets will fall away. With the knife or your fingers, break up any remaining florets that are stuck together. If any florets are wider than 1 1/2 inches, slice them in half again (the goal is to maximize flat surface area, for the best caramelization).
5. Transfer the florets to a baking sheet. Drizzle with the oil and sprinkle with salt, pepper and the paprika and/or Italian seasoning (if using). Toss to evenly coat. Spread the florets into a single layer, dividing them evenly between the two pans if needed. For max caramelization, flip the florets so that the widest, flattest sides are touching the surface of the pan.
6. Roast the cauliflower until it is dark and crispy at the ends and caramelized in the center, about 22 to 30 minutes, depending upon your oven’s power and how closely the florets are spaced on the pan. Halfway through the baking time, toss the florets and spread them back into a single layer, rotate the baking sheet(s) 180 degrees F, and (if using 2 pans) switch their positions on the upper and lower racks. Sprinkle with parmesan (if using) and additional salt to taste. Inhale immediately.

ROASTED CAULIFLOWER RECIPE | how to roast cauliflower

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