This oven-roasted garlic cauliflower is ready in just 20 minutes. The cauliflower turns golden and crisp around the edges, while the whole garlic cloves become soft, sweet, and caramelized. It is an easy, healthy side dish for Thanksgiving or any meal.
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Why You'll Love This Recipe
- Easy Thanksgiving vegetable that doesn't require stovetop space
- Made with simple ingredients
- Roasts on one sheet pan
How to Cut Cauliflower for Roasting
Cutting the cauliflower this way creates flat sides that sit directly against the sheet pan and brown well.
- Remove the outer leaves and place the cauliflower stem-side up on a cutting board.
- Use a small knife to cut around the center core. Pull the large sections of cauliflower away from the core.
- Cut the sections into even-sized florets so they roast at the same rate.
- Slice any large florets in half through the stem to create a flat side. Place the flat sides against the sheet pan for better browning.
- Trim the thick stems and cut them into small pieces. Roast them with the florets or save them for cauliflower rice.
Ingredients
See the recipe card below for ingredient amounts and complete instructions.
- Cauliflower
- Whole garlic cloves, peeled
- Olive oil
- Kosher salt and black pepper
- Chopped parsley, optional
- Lemon wedges, optional
How to Make Roasted Garlic Cauliflower
- Preheat the oven to 400°F with the rack set in the center of the oven.
- Cut the cauliflower into evenly sized florets.
- Place the cauliflower and peeled garlic cloves in a large mixing bowl.
- Add the olive oil, salt, and pepper. Toss well until the cauliflower and garlic are evenly coated.
- Spread everything in a single layer on a sheet pan, leaving room between the pieces.
- Roast until the cauliflower is browned and tender and the garlic is soft.
- Finish with chopped parsley and lemon wedges, if using
Ways to Season Roasted Garlic Cauliflower
- Cheese: Add grated Parmesan or Locatelli Romano during the last 10 minutes of roasting. The cheese melts over the cauliflower and forms a salty, browned crust. For another easy vegetable side, try my Roasted Broccoli with Garlic and Locatelli Cheese.
- Blackened seasoning: Toss the cauliflower with Cajun blackened seasoning before roasting. A blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano adds a smoky, spicy flavor.
- Fresh herbs: Add rosemary, thyme, or sage before roasting for a deeper flavor. For a fresher finish, sprinkle chopped herbs over the hot cauliflower just before serving.
- Lemon: Serve the cauliflower with lemon wedges or squeeze fresh lemon juice over it while it is still hot.
- For this roasted cauliflower, we toasted fresh bread crumbs Roasted cauliflower with breadcrumbs and cheese is an easy side dish with big flavor. The cauliflower is cut into bite-size florets, then roasted until golden and tender. It's finished with a salty, cheesy breadcrumb topping that toasts right in the pan. It also works well as a topping for salads and pasta dishes.
Top Tips
- Dry the cauliflower well after washing it so it roasts instead of steaming.
- Cut the florets close to the same size so they cook evenly.
- Toss the cauliflower and garlic with the olive oil in a mixing bowl so everything is evenly coated.
- Place the cut sides of the cauliflower against the sheet pan for better browning.
- Leave room between the pieces and do not crowd the pan.
- Do not turn the cauliflower while it roasts. Keeping the cut sides against the hot pan helps them brown.
Storage and Reheating
- Store leftover roasted garlic cauliflower in an airtight container in the refrigerator for up to four days.
- Reheat it uncovered on a sheet pan at 400°F until hot. You can also reheat it in a hot skillet over medium heat for a few minutes.
- For a faster reheat, microwave individual portions until heated through. The microwave works well, but it will soften the browned edges.
What to Serve with Roasted Cauliflower
Roasted garlic cauliflower goes well with roasted turkey breast, lemon garlic roasted chicken, pan-seared ribeye steak, or seared snapper fillets.
It is an easy side dish for Thanksgiving, Christmas, Sunday dinner, or a simple weeknight meal.
More Cauliflower Recipes
- Oven Roasted Cauliflower and Carrots
- Baked Cauliflower and Asparagus with Carrots
- Roasted Cauliflower with Breadcrumbs and Cheese
- Cilantro Lime Cauliflower Rice
You can also find more ideas in my collection of Healthy Thanksgiving Sides.
FAQ
Can I use frozen cauliflower?
Fresh cauliflower is better for this recipe. Frozen cauliflower releases more water and will not brown as evenly.
Can I prepare the cauliflower ahead of time?
Cut the cauliflower and peel the garlic one day ahead. Refrigerate them separately and add the oil and seasonings just before roasting.
Can I roast cauliflower without parchment paper?
Yes. Roast it directly on a clean metal sheet pan coated lightly with oil. Direct contact with the pan can produce darker browning.
Why did my cauliflower turn mushy?
The pan was likely crowded, the cauliflower was wet, or the oven was not fully heated.
Oven Roasted Garlic Cauliflower
Oven-roasted garlic cauliflower is an easy sheet-pan side dish made with whole garlic cloves. The cauliflower turns golden around the edges while the garlic becomes soft, sweet, and caramelized.
Ingredients
- 1 large head cauliflower
- 8 to 12 garlic cloves peeled
- 2 to 3 tablespoons olive oil
- ¾ teaspoon kosher salt or to taste
- freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges optional
Instructions
- Preheat the oven to 400°F with the rack set in the center of the oven.
- Cut the cauliflower into evenly sized florets.
- Place the cauliflower florets and peeled garlic cloves in a large mixing bowl.
- Add the olive oil, salt, and pepper. Toss well until the cauliflower and garlic are evenly coated.
- Spread the cauliflower and garlic in a single layer on a large sheet pan, placing the cut sides of the cauliflower against the pan. Leave room between the pieces.
- Roast for 20 to 25 minutes without turning, until the cauliflower is browned and tender and the garlic cloves are soft.
- Remove the pan from the oven and finish with chopped parsley. Serve with lemon wedges, if desired.
Notes
- Dry the cauliflower well after washing it. Excess water will cause it to steam instead of brown.
- Use enough olive oil to lightly coat all the florets.
- Do not crowd the sheet pan. Use two pans if necessary.
- For cheesy cauliflower, add grated Parmesan or Locatelli Romano during the last 10 minutes of roasting.
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on a sheet pan at 400°F, in a hot skillet, or in the microwave.
Nutrition
Calories: 107.5kcalCarbohydrates: 9.3gProtein: 3.2gTotal Fat: 7.4gSaturated Fat: 1.2gSodium: 481.4mgPotassium: 465.1mgFiber: 3.1gSugar: 2.8g
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