Name: Roasted Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 head cauliflower, cut into florets; 2–3 tbsp olive oil; 2 cloves garlic, minced; 1 tsp paprika; Salt, to taste; Black pepper, to taste; Optional: grated Parmesan cheese, lemon juice, chopped parsley for garnish

Jump to Recipe·Leave a Review

Roasted Cauliflower is one of my favorite go-to veggie side dishes. It’s golden, crisp on the edges, and deeply flavorful thanks to a simple blend of olive oil, garlic, and spices. I love how roasting brings out its natural sweetness and adds a slightly nutty flavor that pairs well with almost any meal.

Why You’ll Love This Recipe

I love this recipe because it’s easy, healthy, and incredibly versatile. I can serve it as a side dish, toss it into grain bowls, or even use it as a topping for salads and pasta. The crispy texture and caramelized flavor make it way more exciting than plain steamed cauliflower. Plus, it’s ready in under 30 minutes. Roasted Cauliflower

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower (cut into florets)
Olive oil
Garlic (minced)
Paprika
Salt
Black pepper
Optional: grated Parmesan, lemon juice, chopped parsley for garnish

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the cauliflower florets in olive oil, garlic, paprika, salt, and pepper until evenly coated.
I spread them out in a single layer on the baking sheet — making sure not to overcrowd.
I roast for 25–30 minutes, flipping halfway through, until the edges are golden and crispy.
I finish with a squeeze of lemon or a sprinkle of Parmesan, if I’m feeling fancy.

Servings and timing

This recipe serves about 4. It takes around 10 minutes to prep and 25–30 minutes to roast, so I have it ready in just under 40 minutes.

Variations

I add cumin or curry powder for a spiced twist.
A sprinkle of chili flakes gives it some heat.
Sometimes I toss it with tahini or garlic aioli after roasting for added richness.
Roasted chickpeas or pine nuts add a crunchy topping.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to bring back the crispness — I avoid microwaving if I want to keep it crispy. Roasted Cauliflower

FAQs

Can I use frozen cauliflower?

Yes, I’ve used frozen florets. I roast them straight from frozen, but they don’t get quite as crispy as fresh.

Do I need to boil the cauliflower first?

Nope. Roasting from raw gives it the best flavor and texture.

Can I roast it at a lower temperature?

You can, but I stick to 425°F for those crispy, caramelized edges.

Can I add cheese?

Yes! I sprinkle Parmesan or nutritional yeast for a cheesy, umami kick.

What should I serve this with?

I usually serve it alongside grilled meats, in bowls, or as a vegetarian main with rice and tahini sauce.

Conclusion

Roasted Cauliflower is a simple, nutritious side dish that turns a basic vegetable into something crave-worthy. It’s crisp, flavorful, and always a hit at my table. Once I started roasting it this way, I never went back to steaming.