The BEST oven-roasted cauliflower and it’s so easy. The flavor and texture are perfect with just some simple seasoning, oil, and butter.
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Roasted Cauliflower Recipe
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.
The Best Seasoning for Cauliflower
Cauliflower goes well with just about any seasoning. Even a simple salt and pepper seasoning works well. These are the seasonings we love most:
- Salt – we love fine sea salt
- Black Pepper – freshly cracked
- Garlic Powder – or try garlic salt
- Paprika – adds color and flavor (a little goes a long way)
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.
How to Roast Cauliflower
This roasted cauliflower recipe is so easy to make and uses ingredients you most likely already have on hand
- Preheat the oven to 425˚F and line a rimmed baking sheet with parchment paper for easier cleanup.
- Slice the cauliflower into traditional florets or into flat cauliflower steaks.
- Seasoning- Add the cauliflower to the center of your baking sheet, drizzle with oil and butter, and toss to coat. Season the cauliflower and toss again then spread into a single layer.
- Bake cauliflower for 15-20 minutes, or until desired tenderness and golden at the edges. The baking time may vary depending on the size of your pieces.
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.
How Long to Bake Cauliflower?
The bake time for roasted cauliflower will depend on the size, thickness, and desired doneness of your pieces.
- Smaller pieces – you only need about 15-20 minutes.
- Larger florets – bake 20-25 minutes. Until the cauliflower is caramelized and golden.
Air Fryer Instructions:
Cooking cauliflower in an air fryer is quick and easy. When air frying, I skip the butter and just use 2-3 Tbsp olive oil. Air fry cauliflower at 375˚ for 10-15 minutes, flipping every 5 minutes, until golden and tender.
Make-Ahead
- Meal Prep – you can pre-chop your cauliflower a few days ahead, cover and refrigerate then add seasoning before roasting.
- Refrigerate – once cooled to room temperature, you can cover and refrigerate leftover roasted cauliflower for up to 3 days.
- Reheating – You can reheat the cauliflower on the stovetop, oven, or air fryer just until heated through.
More Side Dish Recipes
If you loved this roasted cauliflower, be sure to try these fail-proof side dish recipes:
- Easy Roasted Carrots
- Instant Pot Mashed Potatoes
- Easy Vegetable Stir Fry
- Tomato Mozzarella Salad
- Creamy Mushroom Asparagus
Oven Roasted Cauliflower Recipe
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
Instructions
- Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Slice the head of cauliflower into 1/2" thick steaks, breaking up wedges into even, bite-sized pieces.
- Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
- In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.
- Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.
Notes
You may substitute oil instead of butter if you don’t want to use any butter.
Nutrition Per Serving
Filed Under
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Would I be able to make this ahead of time, same day of, in terms of getting the cauliflower prepared with the butter and seasoning so I simply have to just bake it when I am ready to use it?
Hi Jill! I’ve always made it right away, but I believe it would work.
This was so easy and delicious. I loved it!
This roasted cauliflower is even more delicious served with sour cream and finely chopped green onions on the side… oh and extra cracked black pepper😋
“This Easy Roasted Cauliflower Recipe is a game-changer! Simple, healthy, and packed with flavor, it’s the perfect side dish for any meal. The caramelized edges add such a delicious crunch—definitely a must-try for veggie lovers!”
This easy roasted cauliflower recipe is a must-try for anyone looking for a healthy, flavorful side dish! Simply toss cauliflower florets with olive oil, garlic, and your favorite seasonings, then roast until golden and tender. The result is a perfectly crispy, caramelized texture with a rich, nutty flavor that’s hard to resist. It is just perfect for accompanying any meal. One can use herbs, or he or she might as well be cheesy and sprinkle that at the very top. For its best part is the ease it makes and quicker by having on tap great-quality cauliflower.
Great recipe! I was planning on making my fried cauliflower for Christmas dinner. It’s one of my family favorites. If you try it, make sure to use fresh garlic! I’m going to switch to your recipe this year for dinner. Happy Holidays
Definitely delicious! I’ve tried many roasted cauliflower recipes and by far this is the BEST! I followed the recipe exactly as written but when I was tossing the cauliflower with the seasoning I decided to double the seasoning due to the amount of cauliflower I had.
This is the best cauliflower I have EVER had! And so said my husband. Prepared as written.
Thank you for the recipe.
That’s so great! It sounds like you have a new favorite, Lavinia!
Thanks, love it! I roast mine a little lower, at 400, and like to use a little bacon fat. I do two cauliflowers at a time, since I love leftovers and it shrinks so much and melt 2 tbsp (would be 1TBSP for a single cauliflower) and add the bacon fat to the other oil I’m using. In this case, avocado. When the cauliflower is golden brown, I put the roasted cauliflower into a bowl after it’s done and still hot, and toss with a pat of butter, for maximum flavor. This eliminates the possibility of anything burning from the milk solids in the butter. Comes out so, so good even by itself that I can, and have, eaten a whole head’s worth just this way. For a real boujee treat, I also like to add a fine mince of fresh parsley, chives, and dill, bacon bits and Parmesan. I’m doing a big batch for Thanksgiving right now. Thanks for reminding me of the basics, though, I always like to do a refresher when it’s been a while since I made something. 🙂
Hi Natasha, can I use fresh grated garlic instead of garlic powder?, going to fix this for Thanksgiving, I normally would bread the florets in seasoned bread cumbs and fry them but I don’t want to take the time to do that this year
thanks
Mike
Hi Mike! That should work fine. Just keep in mind though that fresh garlic has a stronger flavor, powdered garlic is milder so you’ll have to adjust per your preference.
Hi Natasha. I like all your recipes and I enjoy all of your recipes. I got your book as well. Thank you.
I have a question.
Who is Valentino Ablaev, please?
Ambika
Hi Ambika! Thank you so much for the wonderful feedback. I’m so glad you’re enjoying the recipes. Valentina is a food blogger, she has been a guest on my blog and I have shared some of her recipes here.
Might be the best cauliflower I’ve ever had! And I even forgot to sprinkle on the parmesan I had planned to. After dinner my daughter and I just stood at the counter, popping leftover pieces in our mouth. lol
This is a GO TO receipt for us! The only difference is – I put the cut up cauliflower in a bowl and sprinkle a bit of avocado oil on it and mix it up. Then I add all the spices and mix again. Then I just put the already seasoned cauliflower on the baking sheet. I also use smoked paprika instead of regular. I don’t bother with the butter. SOOOO GOOD!!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Erika
Such a simple recipe yet so delicious! I eyeballed the spices but other than that kept everything else the same and it turned out so good!