Roasted Cauliflower

Delicious Roasted Cauliflower is easily made with olive oil, Parmesan cheese, and a handful of spices you may already have in your pantry. It is one of our favorite healthy ways to eat cauliflower and the perfect side dish for roasted pork, grilled salmon, or braised beef.

Cauliflower is one of our favorite vegetables. It is delicious and incredibly versatile. We often serve this recipe, which comes together quickly and is heart-healthy. Olive oil, herbs, and spices impart plenty of flavor.

Do you enjoy eating cauliflower? Have you tried any of my other cauliflower recipes? This recipe, Cauliflower Au Gratin, Loaded Cauliflower Casserole, and Cheesy Cauliflower Soup, are just a few of our favorites.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Cauliflower: This recipe calls for one small to medium head of cauliflower. However, some of the heads we get at the town market are the size of small countries, so you may need to double the oil and spices.
• Seasonings: garlic powder, onion powder, salt, black pepper, oregano, thyme, basil, and marjoram. Other spices and herbs include parsley, paprika, curry powder, and red pepper flakes. Use dried herbs before roasting and fresh herbs after roasting. For fresh herbs, try parsley, cilantro, rosemary, or thyme.
• Parmesan cheese: Freshly grated Parmesan cheese is worth every penny. It has a better texture, tastes better, and melts better than pre-grated Parmesan.

How to Make Roasted Cauliflower

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

This recipe could not be easier. First, wash and cut the cauliflower off the stem into uniform-sized pieces. Then, dry thoroughly with paper towels. Whisk the olive oil, garlic powder, onion powder, salt, pepper, oregano, dried thyme, basil, and marjoram in a large bowl. Next, add the dried cauliflower pieces and toss gently to coat.

Then, place the cauliflower on a parchment-covered baking sheet in a single layer. Drizzle any remaining oil from the bowl over the cauliflower. Bake it in the oven for 15-20 minutes, then remove it and sprinkle it with freshly grated Parmesan Cheese. Finally, return the cauliflower to the oven and roast for 5-7 minutes or until fork tender.

Preparation Tips

• Turn the cauliflower stem side up and remove large leaves from the base. Using a sharp knife, cut around the stem of the cauliflower. The florets will drop from the stem. Using your hands, break the cauliflower into large florets. Cut away any large or long stems. Using a sharp knife, cut any large florets into bite-size pieces.
• I like using parchment paper on the baking sheet as it helps evenly brown it and keep it from sticking to the pan. Likewise, you can grease the baking sheet or cover it with aluminum foil.
• The roasting time varies with the size of the pieces you cut. It is done when the cauliflower is tender and lightly browned.

Flavor Variations

• Mexican: Omit the oregano, thyme, basil, marjoram, and Parmesan cheese. Replace them with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/8 teaspoon ground cayenne. Garnish with chopped fresh cilantro.
• Cajun: Add 1 teaspoon paprika and 1/8 teaspoon ground cayenne pepper
• Mediterranean: Omit the oregano, thyme, basil, marjoram, and Parmesan cheese. Replace with 2 teaspoons of ground cumin and 1 teaspoon harissa spice. After baking, drizzle with fresh lemon juice.
• Sweet: Add 1 teaspoon of sugar. Sprinkle with golden raisins and pinenuts instead of Parmesan cheese. Return to the oven for 5-7 minutes.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in an air fryer or oven.

To freeze, first cool. Then, place the roasted cauliflower on a parchment-covered baking and place the baking sheet on a level surface in the freezer. Once frozen, move the cauliflower to a freezer bag. This process, known as flash freezing, allows you to remove as little or as much as you want from the freezer. Thaw in the fridge and reheat in an air fryer or the oven,

More Roasted Vegetables

Roasted Turnips

Honey Roasted Carrots

Roasted Potatoes and Brussels Sprouts

Roasted Mushrooms

Roasted Vegetables

Roasted Sweet Potatoes

Roasted Cauliflower Recipe

A heart-healthy, easy roasted cauliflower side dish made with wholesome ingredients like olive oil, Parmesan cheese, dried herbs, and spices.

5 from 44 votes

Print Pin Rate

Course: side/vegetable

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 185kcal

Author: Beth Pierce

Ingredients

• 1 head cauliflower
• ¼ cup extra virgin olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme leaves
• ¼ teaspoon dried basil
• ¼ teaspoon marjoram
• ¼ cup finely grated Parmesan Cheese

Instructions

• Preheat oven to 400 degrees.  Cover a baking sheet with parchment paper or grease well.
• Wash and cut cauliflower off the stem into uniform cauliflower florets.  Dry very thoroughly with paper towels.
• In a large bowl, whisk together the olive oil, garlic powder, onion powder, salt, pepper, oregano, thyme, basil, and marjoram.  Add the cut and dried cauliflower pieces and stir gently to coat.
• Place on the prepared baking sheet. Roast in the oven for 15-20 minutes.  Remove from the oven and sprinkle with Parmesan Cheese.  Return the cauliflower to the oven and roast for 5-7 minutes. Season with salt and freshly ground black pepper to taste.

Notes

• Turn the cauliflower stem side up and remove large leaves from the base. Using a sharp knife, cut around the stem of the cauliflower. The florets will drop from the stem. Break the cauliflower into large florets using your hands. Cut away any large or long stems. Using a sharp knife, cut any large florets into bite-size pieces.
• I like using parchment paper on the baking sheet as it helps evenly brown it and keep it from sticking to the pan. Likewise, you can grease the baking sheet or cover it with aluminum foil.
• The roasting time varies with the size of the pieces you cut. It is done when the cauliflower is tender and lightly browned.

Nutrition

Calories: 185kcal | Carbohydrates: 9g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 435mg | Potassium: 457mg | Fiber: 3g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 70mg | Calcium: 115mg | Iron: 1mg

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