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Published: March 20, 2014Updated: August 30, 2021Author:Amy
Sweet cauliflower tossed in olive oil, garlic, thyme, and Parmesan cheese, then cooked until tender and golden. Roasted Cauliflower is a simple side dish with fantastic results and goes with just about everything!
Looking for more cauliflower recipes? Don’t miss our Roasted Cauliflower Parmesan, Mashed Cauliflower, and Cauliflower Curry Rice.
Easy Oven Roasted Cauliflower
Ah, roasted cauliflower. I’m in love with this stuff! It’s seriously like candy to me. Well, not quite. But close!
Sometimes I’ll throw this together and eat it for lunch – nothing else with it. Roasted (and grilled) vegetables are just the best.
This recipe for Roasted Cauliflower couldn’t be easier, too. You only need cauliflower, olive oil, garlic, thyme, Parmesan cheese, salt, and pepper. You could also sprinkle additional seasonings on your cauliflower, but I just love it simple. Roasting vegetables brings out the absolute best flavor – they really don’t need anything else.
Roasted Cauliflower Recipe
Here’s what you’ll need: (Scroll below to the printable recipe card for details and measurements.)
Cauliflower: A whole head of fresh cauliflower, cut into small florets. If you’re in a crunch for time, some markets even sell it pre-cut.
Extra-virgin olive oil: This will give the dish some moisture and richness.
Garlic: Peeled and smashed, so buy it fresh.
Thyme: Fresh thyme sprigs are ideal. Skip the dried herbs for this recipe.
Seasoning: Simple salt and pepper, to taste
Parmesan: Freshly grated Parmesan cheese off the block. Skip the pre-grated kind in the plastic tub.
How to Roast Cauliflower
Here are a few tips to ensure your cauliflower is roasted perfectly! (Don’t miss the detailed printable recipe card below and the video.)
Cut the florets into medium-sized florets.Too small and they’ll burn.
Make sure the florets are uniform in size.Making sure they’ll all the same size, allows them to cook the same.
Place them onto the baking sheet in a single layer.Vegetables let off moisture as they cook and if they’re piled on top of one another they will steam and not roast.
Toss halfway through cooking.This allows the florets to roast evenly and brown on all sides.
What temperature to roast cauliflower?Roast at 425 degrees F. High heat is best!
How long to roast cauliflower? Roast until the cauliflower is tender and slightly crisp, about 25 minutes at 425. Don’t over-cook the florets or they’ll be mushy and fall apart. You want them to be al dente and nicely browned around the edges – the charred pieces are the most delish!
What to Serve with Cauliflower
Our roasted cauliflower recipe is perfect any time of year. Serve it with one of the following for a complete meal:
Skillet Steak
Honey Garlic Chicken
Baked Chicken Breast
Air Fryer Pork Chops
How to Make Roasted Cauliflower – Video
More Roasted Vegetables:
The Best Roasted Broccoli
Roasted Green Beans
Roasted Eggplant and Cherry Tomatoes
Rosted Parmesan Creamed Onions
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Parmesan Roasted Cauliflower
Roasted Cauliflower is a simple side with fantastic results! Sweet cauliflower tossed with seasonings and Parmesan, then roasted until tender and golden.
1headcauliflower, cut into florets about 1 1/2 inches each
3tablespoonsextra virgin olive oil
4clovesgarlic, peeled and smashed
4sprigsfresh thyme
salt and pepper to taste
1/3cupfreshly grated Parmesan
Instructions
Preheat oven to 425 degrees F.
Toss florets on a large rimmed baking sheet with the olive oil, garlic, and thyme until coated; season with salt and pepper.
Roast for 15 minutes, tossing once until almost tender. Sprinkle with the Parmesan and toss to combine; roast for an additional 10 minutes, tossing once more, until fork tender and golden.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Side Dish
Cuisine: American
Keyword: roasted cauliflower
Did you make this recipe?Snap a picture and mention @bellyfullblog!
If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them. Michael Marks is the marketing manager for FreshPoint.
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness. The two I recommend are avocado oil and grass-fed ghee, both of which can tolerate high-heat cooking.
Once the pot is covered and the water reaches a boil, the heat from the water vapor penetrates the florets, collapsing their cell walls and making them more tender. The main stem of the cauliflower also softens in the process (don't worry – it won't burn).
Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.
Caramelization is the key to giving the roasted cauliflower flavor. Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet.
Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.
Keep The Cauliflower White. The pigments in white vegetables like cauliflower and onions will stay white with the addition of an acid such as lemon juice to the cooking water (as long as they are not overcooked).
Bring a large pan of salted water to the boil, add the cauliflower florets and cook for 4-5 minutes until just tender. Drain and refresh in iced water, drain again and transfer to a large ovenproof dish.
Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.
Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.
The general rule of thumb is about 20 minutes. Cauliflower that is overcooked will lose up to 50% of its vitamins and minerals. If you want a healthy meal, cook it for just a few minutes less.
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.
Overcooked cauliflower has a strong odor and yellowish color due to sulfur compounds that are released. Cook cauliflower rapidly to preserve color and flavor.
How to Store Cauliflower in the Fridge. Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don't seal or knot the bag closed (If you bought a plastic-wrapped head of cauliflower from the grocery store, just loosen up the knot).
Keep cauliflower loosely wrapped in plastic in the fridge. Fresh from the market heads will last up to 2 weeks. You can cut cauliflower into florets and stored them, sealed, in a plastic bag in the fridge. They will last up to a week in a well-regulated refrigerator.
Depending on the freshness of your cauliflower, it should last five days. You can also cut up the cauliflower before storing it. Dry the florets on a paper towel, transfer them to an airtight container, and place them in the fridge. Florets can last four or five days in the refrigerator.
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