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
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
This looks delicious. However, I am not great at cutting up cauliflower. Typically, when I try to cut it up it all falls apart into more of the “chunky rice” version. What am I doing wrong so that I can get the pretty bite size florets like you have here? Thanks!!
Hi Kristin, the easiest way I’ve found to cut a cauliflower is to pull off the leaves then cut the whole cauliflower into 4 quarters, cut off the core/stem from each quarter, then pull apart the florets on each quarter and they should end up fairly even-sized.
Made this tonight along with your lemon/garlic chicken and both were beyond delish! I wouldn’t change a thing except that next time I’ll cook the cauliflower longer to crisp it up or do you think broiling it for a minute or two at the end would work?
I think that would be okay. Great to hear that you enjoyed this recipe!
So simple and sooooo yummy! I will definitely be making this again. I used Amish Roll Butter and it added great flavor. Thank you Natasha – I’ll go looking for more of your recipes.
You’re welcome, Barbara! Happy to know that you enjoyed this recipe.
If you are scrolling through recipes to try to find something easy, quick and delicious to do with your cauliflower then I would stop here. My kids both went back for seconds, even my cauliflower averse husband liked it. Definitely a keeper for us. Thanks so much!!
That makes me so happy to hear, I’m so glad the whole family enjoyed the recipe.
I found this recipe way too bland. I had to come back and season again after roasting. I suggest doubling the spices/salt.
Hi Melissa, if using a large cauliflower, you would definitely need more seasoning or season to taste.
I always make this, and a few months ago, when we dined at one of NYC restaurants, there was cauliflower with turmeric. I then recreated the dish at home, adding a bit of cumin as well, and the taste was just amazing.
Thank you so much for sharing that with me, Irina!
This was so easy and absolutely beautiful to behold and delicious. I made a blue cheese dip to accompany.
I’m so happy you enjoyed that. Thank you for sharing that with us, Annie!
Good recipe! I combined everything in bowl, and added some roasted sesame oil for a little extra taste. As it came out of the oven, I sprinkled a very thin layer of Parmesan cheese on it and it turned out great!
Easy weekday cook!
Yum! I’m so glad you enjoyed it, Nadia! Thank you for your great review!
What is the Serving size? Your nutritional value says 100 calories per serving size but you never say the serving size.
And mine came out deliciously crispy (although I added just a little bit of gluten free breadcrumbs as a cheat 🙂
Hi Lori, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe serves 6 people. So 1/6th of the recipe is a serving. Hope that helps!
I tried the recipe to the letter. Although I used salted butter, so I would in the future add less salt to the concoction. I have read some reviews that indicated the veggies were somewhat soggy. My solution was to remove the veg after about 20 minutes roasting, grate parmesan cheese, then place the baking pan under the broiler for 3 or 4 minutes to crisp. The result was absolutely superb!!!!!!! Thank You Natasha../…
I’m glad that worked out for you, Gregory! Thank you so much for sharing that with me.
Cauliflower is roasting in the oven now and it looks and smells fantastic … can’t wait to enjoy with dinner. Will respond once we have tasted it as well.
Easy and beautiful caramelized color developing. Love your idea of half butter and half olive oil. Thanks!
I’m sure you’re excited about the taste test! Please update us on how it goes, Dawn.
Turned out wonderfully! Delicious. Mine turned out a little soggy – not quite as crispy as hoped but I believe this is due to using too much butter+oil for the amount of cauliflower (used a smaller sized head). Will adjust next time.
That could be the case, hopefully, it will be perfect next time. Thanks for your review, Dawn!
The taste was great !! tho mine turned out soggy… a bit crisp on sides, but not crunchy. I don’t think it was too much oil / butter tho.. cuz my florets pretty dry when I put in ove. I roasted for 25 min or so, and broil for approx. 2 min .. afraid they’ll burnt so I just left it this way. Anyone experience the same thing? How to overcome this ?
I’m not sure if this is the case for you, but make sure you are using fresh cauliflower and not frozen which will turn out soggy every time.
Hello we had the roasted cauliflower with stir fry brown rice and carrots it was delicious and we had baked bbq chicken my family loved it. can’t wait to try your next recipes
I’m so glad you enjoyed it, Shelia!
My dinner plan is, grilled salmon with oven roasted cauliflower, carrots and mushrooms.
Yum! That sounds like a delicious and amazing dinner! I hope you loved it all!
I followed the recipe almost exactly tonight, and the cauliflower tasted great! The only change I made was that I microwaved the raw cauliflower steaks for 3 minutes on high, then let them sit until I was ready to roast them. I did this because I was concerned about them drying out too much at the high temperature. I added some cheese to half the batch, but I really liked them better without cheese. The texture was great. I did leave them in for 35 minutes rather than 25. Thanks for the tips on roasting fresh cauliflower.
I forgot to mention that the cauliflower tasted so close to roasted potatoes, I’ve never achieved that before. The texture was so good!
That’s just awesome! Thank you for sharing your wonderful review!
Thank you so much for sharing that with me, Pat! I’m so glad you enjoyed it!
A fantastic recipe and so easy. When my husband tried it, he wanted to know if I made more. Making it tonight to add to our salad.
Sounds perfect, thanks for your great review! I’m you glad you both enjoyed this recipe, Jeanie!
This is such a great recipe! My husband and I both loved it. Instead of plain salt, I used some Smoked Cheddar Salt that I had on hand which got me into cheese mode… so I topped it off with a sprinkle of Parmesan cheese. It was delicious! Thank you so much for sharing this recipe Natasha!
Hello Gabi, thank you for your wonderful comments and feedback. I’m happy to hear that you and your husband loved the recipe!
Any chance you have made this in an air fryer and, if so, what temp and time. Thanks. Love your videos and recipes!
Hi Faye, I haven’t tested it in an air fryer, we roasted this recipe, but if you’re using an Air Fryer, there should be an air fry setting – I’d love to know how you like this recipe.
This is the only way I will prepare cauliflower from now on. It’s a challenge to find vegetable recipes my grandchildren love, but they sure love this one and so do I!
That’s so awesome! I’m glad you found a new favorite method, Mary!
Delicious! Made it between meetings while working from home. It was the perfect snack. Thanks for always providing great recipes.
Hello Rachel, you are very welcome! I’m glad you loved it, thanks for your good comments and feedback!
If I use my air fryer for the cauliflower, do I use roast or bake?
Thanks. I would like to try it.
Hi Win, we roasted this recipe, but if you’re using an Air Fryer, there should be an air fry setting.
Delicious, my kids said they don’t like cauliflower but when they tried this they wanted more 😋
That is the best when kids love what we moms make. That’s so great!
Loved this, your recipes are so easy to follow, love your videos, will be doing your velvet cake for Easter, cant wait. Thank you
Thank you for that wonderful feedback, Annette! I’m so glad you enjoyed it!