This recipe for oven roasted cauliflower is one of my favorites. This is an easy side dish that will have your family asking for more. It is best right out of the oven when it is warm and crispy.
This recipe is gluten free, keto, and perfect for the Paleo, Whole30, and the Kaufmann Phase 1 Diet.
Table of contents
How to Select and Store Cauliflower
At the grocery store, choose heads with clean, densely packed white florets that are free of brown spots, wet spots, and with leaves that are crisp and green. Brown spots can be mold formation and should be avoided.
If you're in the store and you see flat areas or it looks they cut away some florets, get a broccoli instead.
Remove from packaging and refrigerate unwashed in a plastic bag. Cauliflower should keep for about 5 days in the crisper drawer of your refrigerator.
What You Need
How to Easily Roast Cauliflower
- Adjust oven rack to middle position and heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Trim off the green leaves and stems from the cauliflower. Detach the florets and cut through the base of each one to create smaller florets. Place in a mixing bowl.
- Add oil, salt, pepper, garlic powder, and toss with your hands until all the cauliflower is evenly coated.
- Spread cauliflower in a single layer on a baking sheet. Roast 20 minutes, tossing cauliflower and rotating pan halfway through cooking.
- Remove pan from oven and let cool for about five minutes. Adjust salt and pepper to taste.
When roasting, make sure there is a space between each piece on the pan so there is air circulating around each floret and they get crispy.
Serving Suggestions
Enjoy this dish straight up or you can mix in melted butter, drizzle it with olive oil and freshly cracked pepper or some fresh herbs, such as parsley or thyme.
I like to add my leftover roasted cauliflower to my salads the next day.
If you like roasted veggies, try these recipes:
- Roasted Cauliflower with Garlic
- Roasted Asparagus
- How to Roast Brussels Sprouts
- Roasted Cauliflower and Carrots
- Roasted Broccoli and Carrots
- Roasted Sweet Potato Salad with Arugula
A cup of roasted cauliflower has about 160 calories.
You can serve with quinoa or pasta with roasted cauliflower for a vegan meal. For some extra protein, try our favorite Roasted Best Ever Lemon Basil Chicken for your main course.
Kids love roasted cauliflower. I think vegetables taste much better when they're roasted and cauliflower is no exception. You can also try our recipe for Oven Roasted Cauliflower and Carrots which is sweeter than straight up cauliflower. Your kids will love it.
Roasted Cauliflower
Ingredients
- 1 small to medium cauliflower broken into 2" pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder (optional)
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Trim off the green leaves and stems from the cauliflower. Detach the florets and cut through the base of each one to create smaller florets. Place in a mixing bowl.
- Add oil, salt, pepper, garlic powder, and toss with your hands until all the cauliflower is evenly coated.
- Spread cauliflower in a single layer on a baking sheet. Roast 20 minutes, tossing cauliflower and rotating pan halfway through cooking.
- Remove pan from oven and let cool for about five minutes. Adjust salt and pepper to taste.
