This oven roasted garlic cauliflower is ready in just 20 minutes! The cauliflower gets golden and crispy, while the whole garlic cloves become sweet and caramelized. It's an easy and healthy side dish for any meal.
Jump to:
Roasted Garlic Cauliflower
Crispy roasted cauliflower goes with almost anything. It's very low in carbs, low in calories, and very filling.
The combination of earthy cauliflower and caramelized garlic creates a savory taste that pairs well with almost any main course.
This dish is perfect for adding a nutritious and delicious vegetable to any meal.
Selecting and Storing Cauliflower
Cauliflower is easy to find in the grocery store. In South Florida, your best bet is Publix. They always have a good selection of conventional and organic produce.
When selecting a cauliflower at the grocery store, look for one with clean, tightly packed florets without any grey or brown spots. Check that the leaves are crisp and green. Brown spots might suggest aging, so it's advisable to choose another one.
For storage, take the whole head of cauliflower out of its original packaging and transfer it into a clean plastic bag. It's best to store it whole, but if needed, you can cut it up; it should stay fresh for two to three days.
Shopping for Garlic
When shopping for garlic, select bulbs that are firm with dry, papery skin. Avoid bulbs with soft spots, or any signs of sprouting.
For storage, keep garlic in a cool, dry place away from direct sunlight. I keep mine in an uncovered mason jar next to my plates. Refrigeration is not necessary. Avoid storing garlic near onions, as they can cause each other to spoil quickly.
Ingredients
- cauliflower
- garlic
- extra-virgin olive oil
- salt and black pepper
- chopped fresh parsley
How to Peel Garlic
To peel garlic easily, separate the cloves and place them in the microwave for about 15 seconds. The heat will loosen the skin, making it easier to remove.
Once the peels are loose, smash the cloves with the side of a large knife, trim the woody stem, and discard any remaining papery skin from each clove.
Recipe
- Preheat the oven to 400°F (204°C.) Line a rimmed baking sheet with parchment paper.
- Whisk oil, salt, and pepper in a large mixing bowl.
- Trim off the green leaves and stems of the cauliflower. Detach the florets and cut through the base of each one to create smaller florets. Place in the large mixing bowl.
- Peel the garlic. Trim the woody stem and any paper hanging off each clove-toss in the mixing bowl with the cauliflower.
- Spread cauliflower pieces and garlic in a single layer on a baking sheet leaving a little space between each piece. Roast for about 30 minutes until golden brown.
- Remove the pan from the oven.
- Season with salt and pepper to taste, if desired.
- Garnish the plate by scattering chopped parsley over all and dress the plate with several lemon wedges or slices.
Ways To Season Roasted Garlic Cauliflower
- Cheese: Add grated Parmesan or Locatelli Romano during the last 10 minutes of roasting. It gives the cauliflower a salty, cheesy crust that browns up nicely.
- Blackened Seasoning: Toss the cauliflower with a Cajun spice blend before roasting. Use paprika, cayenne, garlic powder, onion powder, thyme, and oregano. You'll get a smoky, spicy bite that pairs well with anything.
- Spices: Want some heat? Sprinkle red pepper flakes on after roasting or serve them on the side so people can add their own.
- Herbs: Use fresh rosemary, thyme, or sage for a more savory flavor. Add the herbs before roasting for a deeper flavor or right after for a fresh finish.
Serve with lemon wedges or season the hot cauliflower with lemon juice.
What Goes with Roasted Cauliflower?
Try it with one of these easy main dishes:
- Pan-Seared Chuck Steak
- Fresh Blackened Swordfish
- Lemon Basil Roasted Chicken
- Seared Baby Lamb Chops
- Medium-Rare New York Strip Steak
- Roasted Yellowtail Snapper with Old Bay
- Crispy Fried Mahi Mahi
This recipe for Air Fryer Snapper with Cauliflower is a different take on roasted cauliflower. It's made entirely in an air fryer.
Takeaway
This roasted cauliflower is a simple and healthy side dish made with just 5 ingredients. It's loaded with flavor, high in fiber, and has only 6 net carbs per serving.
To get those golden edges, don't overcrowd the pan. Otherwise, the cauliflower will steam instead of roast.
Pait with any of our fish recipes, your favorite meat dishes, or use as a salad topper! It goes with everything!
FAQ
Choose a cauliflower with a creamy white color, firm texture, and tightly packed florets without any discoloration or soft spots. Look for crisp, green leaves at the base and select cauliflower that feels heavy for its size.
Most likely, the pan was too crowded. When the florets are too close together, they steam instead of roast. Spread them out in a single layer with space in between.
Yes, cauliflower is a vegetable. It belongs to the Brassicaceae family, which includes broccoli, cabbage, and Brussels sprouts. Cauliflower can be eaten cooked or raw, and it is a good source of fiber, vitamin C, and vitamin K.
Cut around the core to break off the large florets. Then use a knife or your hands to make smaller pieces.
Cauliflower complements proteins like fish, chicken, beef, shrimp, and pork, whether as a steak topper or part of a shrimp bowl with rice.
Roasted Garlic Cauliflower
Ingredients
- 1 head cauliflower trimmed and broken into 2" pieces
- 3 tablespoons extra virgin olive oil
- 1 head of garlic broken into cloves and peeled*
- ½ teaspoon salt
- freshly ground black pepper
- ¼ cup chopped parsley (flat leaf or curly)
Instructions
- Preheat the oven to 400°F (204°C.) Line a rimmed baking sheet with parchment paper.
- Whisk oil, salt, and pepper in a large mixing bowl.
- Trim off the green leaves and stems of the cauliflower. Detach the florets and cut through the base of each one to create smaller florets. Place in the large mixing bowl.
- Peel the garlic. Trim the woody stem and any paper hanging off each clove-toss in the mixing bowl with the cauliflower.
- Spread cauliflower pieces and garlic in a single layer on a baking sheet leaving a little space between each piece. Roast for about 30 minutes until golden brown.
- Remove the pan from the oven.
- Season with salt and pepper to taste, if desired.
- Garnish the plate by scattering chopped parsley over all and dress the plate with several lemon wedges or slices.
Notes
- Cheese: Sprinkle grated Parmesan cheese or Locatelli Romano over the cauliflower during the last 10 minutes of roasting for a deliciously cheesy crust.
- Blackened Seasoning: Use a Cajun blackened seasoning blend to add a spicy, smoky flavor to the cauliflower. This seasoning is made with a mixture of spices including paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano.
- Spices: Sprinkle red pepper flakes over the cooked cauliflower or serve them on the side for those who prefer a spicier flavor profile.
- Herbs: Experiment with crushed fresh rosemary, thyme, or sage. These herbs can be added either before or after roasting.
