clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Maple Roasted Cauliflower

Maple Roasted Cauliflower

  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 4 1x


This savory and slightly sweet maple roasted cauliflower recipe is the perfect no-fuss side dish for fall and winter.  Roasting cauliflower with a touch of maple syrup makes each piece golden brown and gives the cauliflower irresistible flavor.  With this easy roasting method, you will get tender on the inside and crispy on the outside texture every single time.  And it really couldn’t be easier – just toss cauliflower florets with your seasonings on a sheet pan, pop it in your oven and it’s ready in no time! This side dish is naturally vegan, grain-free, refined sugar-free, soy-free, nut-free, paleo-friendly and gluten free, and it’s great for adding to most weeknight meals.



  • 1 large head of cauliflower, cut into uniformly sized florets*
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon fine kosher salt
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat the oven to 425 degrees Fahrenheit.  Grease your baking sheet with 1 tablespoon extra virgin olive oil.
  2. Place cauliflower florets on the prepared baking sheet, drizzle with 2 tablespoons olive oil, 1 tablespoon of maple syrup and season with the salt and pepper. Toss using two spoons until the ingredients are evenly distributed and the cauliflower is evenly coated.  Arrange the cauliflower in an even layer and bake for 20-25 minutes tossing halfway.  Make sure the cauliflower florets are not touching or overlapping or they will steam instead of roast.  You will know they are done when the cauliflower florets are tender and the edges are golden brown.
  3. Remove from oven.  Season with additional salt and pepper if desired.  Enjoy immediately.
  4. Store leftovers once completely cooled in an airtight container in your refrigerator for up to 4 days.


For easier cleanup you can line your  baking sheet with parchment paper but I find it gets crispier on a bare baking sheet that is greased with olive oil.

To prepare the cauliflower florets, quarter the cauliflower head into four even wedges. Remove the inner core with your knife and set aside.  You will be left with cauliflower florets.  Break apart any particularly large florets so they are mostly the same size and cook evenly.

  • Category: Side Dish
  • Method: Oven Roasted
  • Cuisine: American

Keywords: maple roasted cauliflower