This is the easiest weeknight side dish ever! Cauliflower florets are tossed with a bit of oil, some simple spices, and roasted in the oven. Crispy oven roasted cauliflower has the perfect bite on the outside with a tender, flavorful middle that isn't mushy at all. There are so many ways to enjoy this roasted veggie side, and they're all delicious!
Cauliflower is one of those veggies that is SO versatile. Cauliflower gets added into smoothies, pizza crust, turned into rice, the list goes on and on! One of my favorite things about this incredible veggie, though, is how good it can be by itself with just a drizzle of oil and some pantry spices.
Cook it properly and cauliflower has the most incredible, crispy texture on the outside while being tender (not mushy!) on the inside. It's so good served over quinoa, in a veggie bowl, dipped into this yummy 5-minute lemon herb tahini sauce, or eaten right off the pan.
One of my favorite ways to serve this, though, is with dates and toasted pine nuts tossed in a homemade harissa tahini!
Health Benefits of Cauliflower
Cauliflower is full of dietary fiber, vitamin C, and folic acid. It's also really low in calories! Cauliflower is great for digestion and iron absorption as well. It's a total vegetable all-star and really helps round out a healthy meal!
Choosing the Perfect Cauliflower
While browsing the produce section, look for cauliflower with compact creamy white curds and bright green firmly attached leaves. Skip cauliflower heads with brown spots or loose sections that are spread out. You can store raw uncut cauliflower in your refrigerator for up to five days.
If it comes wrapped in a tight plastic bag, it's best to leave it in that until you plan to use it. I used a head of white cauliflower for this recipe but you could swap it for orange cauliflower, purple cauliflower or even romanesco.
How to Cut & Prepare Cauliflower
To separate the cauliflower florets from the core, halve and then quarter the head. This exposes the core, making it easy to cut out the florets without any crazy knife maneuvering tricks. It is safest this way and happens to be faster and easier. Try to cut the florets into uniform sizes so they cook evenly. Larger florets can be cut in half. If you have some smaller pieces, don't stress it! Those get a little crispy and I actually love having them mixed in for texture. I prefer to roast cauliflower on a bare baking pan and lightly grease it with olive oil for best results.
What Spices Taste Best On Cauliflower?
I kept it simple as can be in this recipe: salt, pepper, and garlic powder. Give it a try this way and just see how flavorful it actually is with this simple ingredient list! Of course, from here you can also add in any of your favorite seasonings to play with the flavor profile of this dish.
Getting Crispy (Not Mushy!) Roasted Cauliflower
There are a couple key steps to getting tender crispy oven roasted cauliflower. When done right, it's everyone's favorite side dish! Let's make it happen...
- Dry the cauliflower really well after washing - I sometimes let it sit out for an hour on the counter to make sure all the moisture is gone.
- Coat the bottom of a bare baking sheet with olive oil. Don't use parchment paper here.
- Space out the cauliflower so the florets are not touching and don't steam. Steamed cauliflower is mushy! No thank you!
- Cut the florets into small, evenly sized pieces.
- Put the cut sides down and rotate the cauliflower florets 180 degrees halfway through roasting.
- The sweet spot for perfectly golden brown roasted cauliflower: 30 minutes at 425 degrees Fahrenheit.
- Enjoy immediately! If you are reheating, reheat briefly in the oven at a high temperature for the best results.
How to Serve Crispy Oven Roasted Cauliflower
I like to dip it in my Vegan Tzatziki Sauce, Green Tahini Sauce, Quick & Easy Creamy Hummus, or Easy Creamy Vegan Tahini Sauce. You could also serve it over Perfectly Cooked Quinoa or eat it straight off the pan! It's one of my favorite side dishes since it's so easy and quick to make.
This recipe is naturally gluten-free, grain-free, paleo, keto and Whole30-friendly, nut-free, soy-free, and vegan.
Crispy Oven Roasted Cauliflower
- Total Time: 35
- Yield: 4
- Diet: Vegan
Description
Crispy oven roasted cauliflower has the perfect bite on the outside with a tender, flavorful middle that isn't mushy at all.
Ingredients
- 1 head cauliflower, washed and dried thoroughly, core and stem removed, cut into small and evenly-sized florets
- 3 tablespoons extra virgin olive oil, divided (1 for coating the bottom of the baking sheet and 2 for tossing with the cauliflower)
- optional: ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon fine salt (add after it comes out of the oven for best results)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease a half sheet baking sheet or cast iron skillet with 1 tablespoon olive oil. Set aside.
- Place cauliflower on the baking sheet and use tongs to toss well with olive oil, black pepper and garlic powder if using.
- Arrange the cauliflower florets in one even layer cut side down. Make sure the florets are not touching. Use two pans/skillets if needed.
- Roast in the middle rack of your oven for 30 minutes flipping florets 180 degrees halfway through.
- After roasting, sprinkle with the salt and toss well.
- Enjoy immediately alone or with your favorite sauce or grain bowl. Best when fresh out of the oven. I love to dip them in my Vegan Tzatziki Sauce or 5-Minute Lemon Herb Tahini.
- Allow any leftovers to fully cool to room temperature before storing or they will steam and get overcooked/soggy in your storage container. Store leftovers in an airtight container for up to four days. Reheat leftovers in the oven at a high temperature for a brief period of time so they don't get mushy on the inside.
Notes
To cut the cauliflower, place the core down and head face up. Cut in half and then turn 45 degrees and then cut in half again (creating 4 equally sized pieces). Then, place each piece at a 45 degree angle and use a knife to easily separate the florets from the core. For best results, you may need to cut the cauliflower florets in half if they are large.
- Prep Time: 5
- Cook Time: 30
- Category: Side Dish
- Method: Oven
Laura says
Thanks Elaine for the recipe! I was just at a farmer’s market and bought the most beautiful head of cauliflower! Your recipe is the one I settled on! Can’t wait to try it tonight!
Elaine Gordon says
Thank you so much, Laura! This is my favorite way to enjoy cauliflower and it never disappoints! I hope you love it just as much is I do! 🙂 Best, Elaine
Anna Vasiento says
I had my doubts, but followed recipe. OMG, the best I've ever had. Crispy outside, just tender crisp on inside. I loved it. I'm a cauliflower lover. Usually au gratin style. I will make again. So tasty, oh I did add a little Hungarian paprika. To salt, pepper, crushed garlic and olive oil. Thanks.
Elaine Gordon says
Thank you so much, Anna! I'm so happy to hear that! Glad you had fun with the spices and made it your own! Best, Elaine
Mary says
Just looking around for a veggie side dish for Friendsgiving. This looks like a great option.
Elaine Gordon says
Thank you so much! Yes, this would be a perfect one for Friendsgiving! It's a crowd-pleaser for sure 🙂
Mary says
Love all things cauliflower. Never ate it as a kids, but love it as an adult.
Elaine Gordon says
Aw, yay! 🙂
Jamie says
Absolutely delicious! I recently made this and it was a huge hit with my family! I add it to my meal plan at least once a week.
Elaine Gordon says
Thank you so much, Jamie! I am so happy to hear you and your family enjoyed these. And honored they made it onto your weekly meal plan rotation! Best, Elaine
Bobby Gordon says
Bobby says
Chef Stev says
Made this tonight, following the directions. It turned out delicious, but I'm not sure if "crispy" is the adjective that I would use. I've tried to make cauliflower "crispy" in the oven a few times now, without ever truly achieving "crispy". Regardless, this cauliflower recipe was delicious and I absolutely will be using it again. Highly recommend this recipe!
Elaine Gordon says
Thank you so much, Chef Stev. I'm glad you enjoyed it and I'm sorry it didn't turn out crispy for you. It definitely isn't crispy in terms of deep fried so I'm sorry if that was misleading and didn't meet your expectations. It should however get nice and crispy on the outside... especially if you cut it up tiny and use enough oil and a cast iron skillet. What kind of pan did you use? I want to heLp for next time. Also did you salt before or after? Just trying to troubleshoot here.
Patricia Paquette says
I really love this simple but tasty recipe! I use Lemon pepper, that was homemade & I double the amount! I use 2 Tbsp Extra Virgin Olive Oil to mix the cauliflower in before adding the Lemon Pepper & I use 1 Tbsp of Extra Virgin Olive Oil on the baking sheet. What a difference it made to cook directly on the baking sheet with only oil! + super easy to clean!! Don’t forget the salt!
Patricia Paquette says
I really love this simple but tasty recipe! I use Lemon pepper, that was homemade & I double the amount! I use 2 Tbsp Extra Virgin Olive Oil to mix the cauliflower in before adding the Lemon Pepper & I use 1 Tbsp of Extra Virgin Olive Oil on the baking sheet. What a difference it made to cook directly on the baking sheet with only oil! + super easy to clean!! Don’t forget the salt!
Elaine Gordon says
Thank you so much, Patricia! I’m so happy to hear you loved the recipe and made it your own with that homemade lemon pepper—sounds amazing! I completely agree that cooking directly on an oiled baking sheet makes a big difference for crispiness and cleanup. And yes, salt really does bring it all together. Thanks for the five-star review and for sharing your tips with the community! 💚