Cauliflower is one of those vegetables I had to learn to love. On its own, I find it kind of boring. I wanted to like it, because it’s really healthy– cruciferous vegetables like cauliflower are known to lower your risk of cancer, and nutritionists recommend that you eat them at least 3-5 times per week. Cauliflower is full of antioxidants, and it has anti-inflammatory properties as well. It’s also loaded with fiber. But I was never too excited about cauliflower… until I discovered the magic of roasting.
When you roast cauliflower, it’s transformed into something so tasty, you almost forget you’re eating veggies. All you need is a touch of oil, salt and pepper to turn ordinary cauliflower into something extraordinary. The dry heat of the oven makes the cauliflower perfectly tender, and the roasting pan caramelizes the flat surfaces and edges. The secret to roasted cauliflower’s amazing flavor comes from that caramelization. I’ve provided roasting instructions below, along with slicing instructions to ensure that you have lots of flat surfaces on your cauliflower pieces– this will increase caramelizing to a maximum.
It’s difficult to measure cauliflower florets (more technically known as curds) in cups because of their bulk and strange shape. I prefer to measure them by weight. Here is a rough guide that will tell you the weight of florets that differently sized cauliflower heads will produce. Bear in mind that each head of cauliflower is different, so this chart is a rough estimate:
How many florets will my cauliflower head yield?
1.5 lbs. cauliflower head = 1 lb. florets
2 lbs. cauliflower head = 1.5 lbs. florets
2.5 lbs. cauliflower head = 2 lbs. florets
3 lbs. cauliflower head = 2.5 lbs. florets
If you need to know how many cups of florets you’ll have, an average sized cauliflower (2 lbs.) will produce roughly 3-4 cups of uncooked florets. After roasting, the florets shrink up quite a bit.
Olive oil, salt and pepper are really all you need to make mouthwatering roasted cauliflower. You can certainly add other ingredients to enhance the flavor– I’ve suggested a few ideas below. Parmesan cheese is most popular. Garlic adds a lovely aroma. Depending on the type of meal you’re making, you can enhance the flavor with a variety of herbs and spices (smoked paprika is a favorite of mine). Feel free to get creative. Enjoy!
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How to Roast Cauliflower
Ingredients
- 1 head cauliflower
- 1 tbsp Extra virgin olive oil
- Salt and pepper
Optional Ingredients
- 2-3 cloves of fresh garlic, minced
- 1-2 tsp your favorite herb or spice (oregano, smoked paprika, thyme, and red chili pepper flakes work well)
- Lemon zest
- Parmesan cheese
- Fresh lemon juice
You will also need
- Baking sheet
- Tongs
- Aluminum foil (optional)
- Place a rack in the center of your oven and preheat to 425 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired.
- Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.
Cut the head of cauliflower into four quarters.
Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. 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. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl. 
Drizzle the florets evenly with 1 tbsp olive oil. I use a measuring spoon of olive oil for this step, which makes it easier to gauge how much oil I'm using, rather than pouring straight from the bottle. Toss the florets to coat them fully with oil-- I use clean hands for this.
Sprinkle the cauliflower florets evenly with salt and pepper. At this point, you can also sprinkle them with your choice of optional herbs or spices - garlic, oregano, pepper flakes, etc. - to taste. If using parmesan or lemon juice, sprinkle those on at the end of roasting.
Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes.- While cauliflower is cooking, drizzle 1/4 tsp of olive oil into the small bowl of reserved cauliflower bits that have fallen away from the florets and toss to coat. You will add these to the sheet a little later so they won't burn.
After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization.
Sprinkle the reserved cauliflower bits onto the baking sheet.
Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it's ready you will be able to pierce it easily with a fork.
The flat surfaces should be nicely caramelized at this point.
If you plan to add parmesan cheese and/or lemon juice, now is the time. Sprinkle evenly to taste.- Serve hot.
to make it easier regarding the oil and other ingredients, i’d just toss everything in a storage bag and shake up and spread on cooking pan…
It’s very tasty, we make it all the time
hi tori
excellent recipe,i love to cover cauliflower with parmesan or romano or goat cheese after cooking it.
alan
I love roasted cauliflower or any roasted veggies! Have you tried indian spices with it, such as curry, garam masala, or tandoori masala over the cauliflower? It is delicious with those flavors!
Hi! I do a variation of this. I cube up some sweet potato and toss it in a giant Ziplox bag with the cauliflower. I add olive oil and the Osem chicken consomme powder. It is sooooo good. My daughter loves this stuff. I have to make 2 heads of cauliflower to account for the shrinkage.
I also shake in a bag.
Try summing niter kibbeh for your oil and rost it on a rack for even more crispy caramelized cauliflower goodness.
Using smoked paprika is nice sprinkled on top before you put it in the oven. Nice color and great flavor.
Very true. The roasting adds so much flavor.
I’m very excited to try this recipe! I realized how much I love brussel sprouts by roasting them too!
One of our favorites….the only way my kids would eat cauliflower besides raw, which they loves for afterschool snacks. Have you ever tried cauliflower steaks? Delicious vegetarian meal…we love this veggie!
http://www.bonappetit.com/recipes/quick-recipes/2012/01/cauliflower-steaks-with-olive-relish-and-tomato-sauce-2
Love your blog Tori!
My son and I love roasted cauliflower! (still working on hubby and daughter)
I love adding a bunch of smashed but still in big pieces of garlic, it roasts up do sweet & tasty. I want to try curry powder one day soon.
Love this post!
Going to roast some garlic with the cauliflower great idea never did this before I’m sure it will be great
I haven’t roasted cauliflower yet but your looks wonderful. I am definitely going to try it, think I will add some garlic and something spicy. I really like that roasted look in your photos. Nice!
I love roasting cauliflower, and the more species, the better. Looks like you have the perfect roasting procedure down!
We eat roasted cauliflower A LOT! I just toss them in a bit of olive oil, salt, pepper and a good grating of Parmesan cheese. The two of us have been known to put away a large head of it in one sitting. Delicious! When I was a little girl, my mother used to bread and pan fry cauliflower and that taught me to love this veggie.
Oh wow, I’ve never roasted mine. I usually steam them or do them in a saute pan. I am so trying this Tori. Thanks for showing me a new way to do them up. I love cauliflower. It’s so underused in most kitchens.
Now I know what I’m having for lunch! I’ll just use olive oil spray and give a sprinkle of salt and pepper before tossing in the oven. So easy! Thanks!
I love most all the different types of veggies, but never considered roasting, for some reason! I’m learning roasting works for nearly all of them.
Hi Tori, My mother made cauliflower all the time. It was not as healthy as your recipe but it was incredible. She dipped the florets in egg wash and then in breadcrumbs mixed with salt and pepper and then she sauteed it in oil until golden and crisp.
I just made this recipe for two heads of cauliflower. It’s truly delicious!
Being vegan, I make this frequently, but always add turmeric in addition to sea salt and black pepper. Don’t go overboard unless you are familiar with turmeric. Start with adding 1/4 teaspoon to the olive oil and you’ll see how it enhances the color and flavor. Turmeric is also an anti-inflammatory so it boosts the immune fighting power of the cauliflower.
I made it several times already, my daughter ate the whole rosted cauliflower yesterday. It’s really good.
Place all ingredients in a large bowl and then toss to combine. That is my favorite method for spreading oil and seasongs to every surface. It can be fun to get a loved one to sprinkle while you toss. I know how it sounds. So what! I ain’t changing it!
I’m trying this roasted califlower recipe tonight! Right Now! Gotta go!
Just finished – I used extra virgin olive oil, pepper flakes, onion flakes, salt and pepper. Really good!
Awesome Larry! It’s my favorite way to make cauliflower. The roasting makes it so tender and flavorful… love that you added the pepper flakes. Spice it up!
this turned out pretty awesome. I love finding simple plant based recipes to add to my lot of recipes. I used nutritional yeast instead of Parmesan cheese. Next time I will try the bag idea.
Cheers,
Teresa
Can this be made ahead (like for Thanksgiving) and reheated in the microwave. Or perhaps under the broiler?
Hi Sheila– yes, it will reheat just fine.
Any one know an old way of cooking cauliflower with vinegar and bread crumbs been looking for 20 yrs I know it was cooked in a foil pack in oven or BBQ
I will try this roasted califlower recipe. Its really healthy food. Looks delicious
I made a home made tomato sauce and pour it over the cauliflower some cilantro and brown rice for a healthy meal. Is super yummy!!!
Roast with olive oil, a little parm, Spanish smoked paprika. Serve with warm Marcona almonds for a little crunch. Spectacular!!