This oven-roasted cauliflower is super easy to make and it’s incredibly delicious. The very simple ingredients in this recipe bring out the best flavours in cauliflower. So much so that the whole family will love it!
I love cauliflower, especially when it’s roasted, and I feel like the older I get the more true that becomes. Part of the reason is that I keep discovering its versatility.
Growing up we only ever had boiled cauliflower. And although I’m still a fan of this cooking method baked cauliflower is my absolute favourite.
The other thing I have learned about cauliflower is that it blends with herbs and spices beautifully. This of course is my favourite discovery since I love experimenting with both.
If you’re not convinced about cauliflower, I urge you to try this super easy recipe. It’s so simple and delicious that you might change your mind.
Preparing Oven-Roasted Cauliflower
Ingredients
Cauliflower: Cauliflower is a cruciferous vegetable in the same family as Brussels sprouts, broccoli, and kale among others. The head is white and the only part of the plant that is typically consumed. Cauliflower is high in vitamin C and also contains decent amounts of fiber and vitamin B6.
Paprika: I use sweet paprika or just paprika which is most commonly found in grocery stores. It is not sweet in the sugary sense, but compared to its spicy and smoked siblings it is definitely the sweetest of them all.
Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
How to Make Oven-Roasted Cauliflower
Before you start anything you have to warm up the oven. I often forget this step and then am left lingering for 15 minutes waiting for it to warm up.
So, do as I say, not as I do and preheat the oven to 400°F.
TIP: I have never timed how long my oven takes to warm up but I swear it feels like an hour. If you’re in a rush use the broil function to warm up your oven. It will only take a few minutes just don’t forget to switch the oven back to regular baking otherwise your cauliflower might be more roasted than you intended.
Step 1: Spice the Cauliflower
First, wash the cauliflower under cold running water.
Then, cut the cauliflower into bite-sized florets and add them to a medium bowl.
Add the oil, salt and paprika and toss to coat the cauliflower evenly.
Step 2: Bake the Cauliflower
Line a sheet pan with parchment paper and spread out the cauliflower in one even layer. You can use a baking mat or aluminum foil to line your sheet pan if you prefer.
Leave space around each floret to ensure more even cooking. I like to place the cauliflower stem side down so that the stems get direct heat from the pan.
Bake the cauliflower in the oven for 30 minutes.
Serving Roasted Cauliflower
This is a simple dish which means that it goes with everything. This cauliflower is delicious but hot and cold so it’s really up to you.
It also reheats well so it’s a great dish to make ahead or as part of your meal prep.
Whether you serve it as a side to your favourite protein or use it to top a salad or power bowl, it will surely improve your meal.
You can top the roasted cauliflower with some freshly chopped parsley as well for an extra kick of colour and vitamins.
Frequently Asked Questions
- Why is my roasted cauliflower mushy?
Cauliflower will get mushy when the pan is overcrowded. When the florets are too close together on the pan the cauliflower will steam instead of roasting. The former adds moisture the latter removes it. Make sure your florets are well spread out on the pan.
The light coating of olive oil also helps the cauliflower crisp up rather than cook.
- Should cauliflower be washed before roasting?
I always recommend washing your produce before cooking and definitely before consuming it if eaten raw. Dirt and sometimes critters can easily hide among the leaves and between the florets so a good rinse is always a good idea. I rinse the cauliflower from the inside by running cool water down the stem and in between the florets.
You can either wash it before cutting it or after.
- How long do you roast cauliflower?
Depending on the temperature that you roast your cauliflower at, it can take anywhere from 20 to 30 minutes. The ideal doneness is when the cauliflower is crispy and not mushy or chewy. The higher the temperature the shorter the cooking time will be.
- What temperature do you roast cauliflower at?
The best roasting temperature for veggies is 400°F to 425°F. The higher the temperature the less time it will take to bake. If you set your temperature higher than 425°F you risk burning the outer edges of the florets and not cooking them on the inside.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Easy Oven-Roasted Cauliflower Recipe
Equipment
- Cookie sheet or sheet pan
- Knife and cutting board
- Medium bowl
Instructions
- Preheat the oven to 400°F.
- Cut the cauliflower into bite-sized florets and add them to a medium bowl.500 g cauliflower
- Add the oil, salt and paprika and toss to coat the cauliflower evenly.2 tbsp olive oil, ¼ tsp salt, ½ tsp paprika
- Line a sheet pan with parchment paper and spread out the cauliflower in one even layer. I like to place the cauliflower stem side down.
- Bake in the oven for 30 minutes and serve immediately with your favourite mains.
