Roasted Cauliflower

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

Healthy Roasted Cauliflower

Cauliflower is one of our favorite vegetables. It is just so delicious and incredibly versatile. This particular cauliflower recipe is one we serve often. It comes together quickly and is heart-healthy, with plenty of flavors from olive oil, herbs, and spices. Do you enjoy eating cauliflower? Have you tried any of my other cauliflower recipes? This recipe, Cauliflower Au Gratin, Loaded Cauliflower Casserole, Cheesy Cauliflower Soup, and Buffalo Cauliflower are just a few of our favorites.

How to make Roasted Cauliflower

This recipe could not be any easier. Start by washing and cutting your cauliflower off the stem into uniform-sized pieces. Dry very thoroughly with paper towels. Now, whisk together 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.

Recipe Tips for the Best Roasted Cauliflower

• This recipe is for one small to medium head of cauliflower. Some of the heads that we get at the market in town are the size of small countries, so you may need to double the oil and spices.
• Separate the cauliflower into uniform bite-sized pieces so it cooks evenly. Keep in mind that it will shrink up a bit.
• 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 bites you cut. It is done when the cauliflower is tender and lightly browned.
• Season with more salt and pepper to taste when roasting is done.
• Other spices and herbs to try include parsley, paprika, curry powder, or red pepper flakes. Use dried herbs before roasting and fresh herbs after roasting. For fresh herbs, try parsley, cilantro, rosemary, or thyme.

Roasted Cauliflower Flavor Variations

• Mexican – omit the oregano, thyme, basil, marjoram, and Parmesan cheese. Replace with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/8 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. At the baking time when you would sprinkle with Parmesan cheese instead sprinkle with golden raisins and pinenuts. Return to the oven for 5-7 minutes.

How to separate cauliflower

• 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. Don’t worry about flat edges or flat sides. They crisp up nicely on the baking sheet with plenty of caramelization which means lots of flavor.

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 would like from the freezer. Thaw in the fridge and reheat in an air fryer or in the oven,

More roasted vegetables

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 36 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
• 1/4 cup extra virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil
• 1/4 teaspoon marjoram
• 1/4 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 another 5-7 minutes.

Notes

• This recipe is for one small to medium head of cauliflower. Some of the heads that we get at the market in town are the size of small countries, so you may need to double the oil and spices.
• Separate the cauliflower into uniform bite-sized pieces so it cooks evenly. Keep in mind that it will shrink up a bit.
• I like to use parchment paper on the baking sheet as it really 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 amount of roasting time varies with the size of the bites you have cut. It is done when the cauliflower is tender and lightly browned.
• Season with more salt and pepper to taste when done roasting.
• Other spices and herbs to try include parsley, paprika, curry powder, or red pepper flakes. Use dried herbs before roasting and fresh herbs after roasting. For fresh herbs, try parsley, cilantro, rosemary, or thyme.
• Store leftovers in an airtight container in the fridge. For best results, reheat in an air fryer, oven, or microwave.

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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