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. 
We absolutely love this.
Shared and now my daughter in law loves it also.
I thought the seasonings were a bit skimpy, I had a zip bag full of florets ( maybe I had too much cauliflower) I doubled them. I was in a hurry to get this in the oven so I stood the bag in the microwave and heated for 4 minutes then dumped the seasonings into the bag, tossed and baked. Shortened time by 8-10 minutes.
ENJOY!
The Parmesan at the last
minute is a great addition.
I’m so glad it was a hit, Ruth Ann! Thank you so much for sharing that with me!
Thanks so much!! Just made this! I’m using to add in my rice bowls for meal prep. Delish!!!
You’re welcome! Enjoy. 🙂
Hi Natasha. Your roasted cauliflower recipe is SO easy. My 18-year old grandson loves it. Cauliflower curbs my desire for red meat(diverticulosis). I eat baked pink salmon instead. Yummers.🔥. DELICIOUS
Hello Linda, yes that’s right. It is so easy to make and I’m glad yu all love it!
Did not get crispy at all. The spices burn. Would not make again.
Hi Yasah. Cauliflower has a very high water content so they won’t ever get crispy without being dehydrated and dried out. The combination of butter and olive oil caramelizes the florets as they are baked so they will have a crisp layer on top, but they are tender inside.
I wonder if you possibly baked for too long and they got mushy. They shouldn’t burn either. Also, if your oven has a heating element on top, you’ll need to adjust the oven rack to a lower position so that they are not too close.
Hi Natasha, I made this today. It was so so good.
I accompanied with rice and your recipe Oven Baked Salmon with Lemon Cream Sauce. These goes top together.
Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it, Mirella!
Why anytime I click on Natasha’s link I get everything in writing why are there no links in video I’m a watch the cook learner not reading unless I’m doing sometimg wrong.
Hi Fredrick, not all of my recipes have videos to them, some are just in writing. If the recipe has a video, it will usually say “video” in the title. This recipe does not have a video.
I hate the recipie videos. I want to see and digest the recipie in 30 seconds and move on. Time is precious
Excellent. I always come to Natasha’s kitchen for her unexcelled take on flavor proportion, no matter what it is I am looking to prepare.
Hi there John, thank you so much for the trust! I hope you’ll love all the recipes that you will try.
Holy Cow!!! This was fantastic!! I made it in my Ninja Foodi air fryer with garlic powder and Johnny’s Garlic Seasoning. Tomorrow I’m getting some fresh broccoli and finish off the head of cauliflower and add the broccoli. It was a huge hit!!
That’s fantastic! Thanks a lot for sharing that with us, Lee Anne. It always makes me happy when I read some awesome review.
This is divine!! I was a little lazy and cut up and tossed with olive oil and garlic salt. Roasted as directed and it was wonderful!!
Awesome! Thank you for your good comments and feedback, Mary.
I’ve made this recipe several times. You need to adjust the spices to your own taste as it is a bit bland. Can you cook this in an air fryer?
Hi Joann, yes you can cook this in the air fryer. I have provided the Air Fryer instructions in the recipe too.
If I wanted/needed to cook this in the oven while my meat cooked at 350 would I still get the same end product just cooking it longer or does it have to be roasted at a high heat?
Hi Lisa, that should work just be testing for doneness and keep in mind it will take longer to roast at 350.
Really delicious. The paprika and butter were additions that I hadn’t used before, and they really do set this recipe above the standard oil+salt+pepper recipe!
I’m so happy you enjoyed that, Derek! Thank you for sharing that with us!
i accidentally used a little too much salt, but aside from that these were great!! thanks for sharing!
Only difference is after I quarter it I steam the cauliflower for 10 minute’s then allow to cool. Then roast. It comes out Crispy tender.
That’s just awesome! Thank you for sharing your wonderful review, John!
Delicious!!! I used a little bit of ghee with the OO and butter. We love smoked paprika, so I used that as well. I turned the broiler on high for the last minute or two. Served with roasted zucchini, onions, and bell peppers, and pulled pork with homemade mustard BBQ sauce.
Thank you so much for sharing that with me. I’m so glad you enjoyed it, Rana!
Mine are in the oven as we speak. i think i might have added more salt…but i had a huge head! My florets are also a bit bigger…so i’m going to have to cook it for longer. they smell so good and i can’t wait to dive in! My kids enjoy roasted cauliflower too. I’m serving them along side flank steak! Thanks Natasha! Your videos are delightful!!
I hope you will all love it! Thank you for your support.
I make this all the time but I tried Natasha’s recipe and it was SEVERELY lacking in seasoning. Is it worth making ? 100% !!! But double the seasonings
Hi Gary, thanks for the feedback. I’ve never had that problem before but feel free to add more seasoning according to your personal preference.
This recipe is good. I doubled the recipe and switched the baking trays halfway.
Thank you so much for sharing that with me.
This was yummy! Do add the Parmesan cheese, it really helps with the flavor.
THank you for your excellent feedback, Sue! I’m so happy you enjoyed that!
I just grew some Cauliflower this winter, and prepared one of the heads via your recipe. Was very delicious. I’m going to use this same premise with Ojra that I grew and froze this year. Will be delicious as well. Your recipes are appreciated. We’ll written and thought out. I have used several of your recipes, as a base for creating my own. Thank you and Happy New Years to you and your family!!
Thank you so much for sharing that with me, Lee! Happy New Year!
Did you mean okra? did you try roasting it like the cauliflower yet? i’ve eaten okra all my life but never tried it oven roasted…just in curries, stir fries or gumbo. I am curious to know how it turned out if you tried 🙂
Oops! I forgot to mention that I added 1 tsp of Chicken flavored, “Better Than Bouillon”. I forgot to add it in my second batch, and I really have to say, I liked the extra savor!
Thanks for mentioning that, Rae.
This is delish! I think that little bit of butter adds so much to this recipe. Thanks!
It sure does! I’m glad you enjoyed that, Susan!