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Crispy on the edges, tender in the middle—this roasted cauliflower is one of those easy recipes I come back to again and again. It’s golden, perfectly seasoned, and ready in about 30 minutes.
Whether you’re serving it as a simple side or dressing it up with dips and sauces, roasted cauliflower is an everyday go-to that never feels boring. I’ll walk you through how to get it just right—plus tips for seasoning, storing, and more.
If you’re a fan of cauliflower, don’t miss my whole roasted cauliflower or these cauliflower steaks—they’re just as simple but feel extra special. And for more veggie sides, I’ve also shared how to make crispy roasted broccoli and roasted corn—both perfect for pairing with this.
Ingredients
Here’s what you’ll need to make perfectly roasted cauliflower:
- Cauliflower – A medium head, cut into florets. Try to keep the pieces similar in size so they roast evenly.
- Olive oil – Just enough to coat the florets and help them crisp up.
- Salt & pepper – The basics! Don’t skip the salt—it brings out the natural sweetness of the cauliflower.
- Optional extras – Add garlic powder, smoked paprika, or even a pinch of cumin for extra flavor. A sprinkle of Parmesan or nutritional yeast is also delicious once it comes out of the oven.
👉 See the printable recipe card below for the full ingredients list and quantities.
How to roast cauliflower
Start by preheating your oven to 400ºF (200ºC) and lining a large baking tray with parchment paper.
Prepare the cauliflower: Remove the outer leaves and trim the base. Then cut the cauliflower into florets—slicing where they naturally branch off the core. For even roasting, break up any large florets into smaller, bite-sized pieces.
💡 Need a visual guide? Check out my post on how to cut broccoli—the method is nearly the same!
Season: Spread the florets on the baking sheet and drizzle with olive oil. Add salt, pepper, and any spices you’re using. Toss everything together (or mix with your hands) until well coated.
Roast: Arrange the cauliflower in a single layer, leaving space between pieces so they roast, not steam. Roast for 25–30 minutes, flipping halfway through, until golden with crisp edges and fork-tender centers.
Tip: If your florets are on the smaller side, start checking at around 20 minutes.
Finish and Serve: Once your roasted cauliflower is done, you can squeeze a little lemon juice over the top, sprinkle with parsley or Parmesan, and serve immediately. I love it with a side of tahini sauce, but it also pairs beautifully with grains, salads, or roasted proteins.
Make-Ahead & Storage
- Make-ahead: Cut the cauliflower into florets up to 3 days in advance and keep them in the fridge until you’re ready to roast.
- Leftovers: Let the roasted cauliflower cool completely, then store in an airtight container in the fridge for up to 4 days.
- To reheat: Use the air fryer or oven to crisp it back up. The microwave works too, though the cauliflower will be softer.
It’s also great for meal prep—just add it to bowls, wraps, or lunchboxes as a simple veggie side.
My tips for the best roasted cauliflower
- Cut florets evenly so they roast at the same time
- Don’t overcrowd the pan—use two trays if needed to avoid steaming
- Toss halfway through for even golden edges
- Cut to create flat sides—more surface contact means more caramelization
- Use high heat (425ºF / 220ºC) to crisp without drying
More Roasted Veggie Recipes
Love Roasting Veggies? Try These Next!
If you try this easy roasted cauliflower recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Roasted Cauliflower
Ingredients
- 1 head cauliflower medium-sized
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- lemon juice for serving
Instructions
- Preheat the oven to 400ºF (200ºC) and line a baking tray with parchment paper.
- Remove the leaves and stem, then cut the cauliflower into even-sized florets.
- Place the florets on the tray. Drizzle with olive oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat evenly.
- Spread the florets in a single layer, leaving space between them. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Pierce with a fork to check doneness—larger pieces may need a few extra minutes.
- Finish roasted cauliflower with a squeeze of lemon juice and serve it warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it this evening. So easy and delicious. Thank you for the recipe!
Glad you liked it, Zarka 🙂
I made this and it was delicious – will be making it again soon for sure!