This effortless Roasted Cauliflower is the ultimate healthy side dish. If you think you don’t love cauliflower, this easy, baked cauliflower is sure to change your mind!
Packed with wholesome goodness and sizzling with caramelized flavor, roasted cauliflower is a delicious, low carb and low calorie way to round out any meal.
Once upon a time, I was resistant to the joys of cauliflower. I’m a little embarrassed to admit that now, in fact! Maybe I just hadn’t ever had it prepared in a truly delicious way?
Perhaps it was the steamed, lackluster flavor and general lack of seasoning clouded my reasoning? Childhood cauliflower wasn’t good, am I right?
Luckily, now I love roasted vegetables in almost all formats, so I don’t know why I waited so long to try cauliflower. I’ve made roasted baby carrots, roasted mushrooms, and roasted sweet potatoes just to name a few!
Eventually, my taste buds began to come around. I was introduced to the most incredible roasted cauliflower at a local restaurant and it was a flavor explosion!
Imagine my surprise when I realized that cauliflower could be so delicious. Who knew? If you think you won’t love roasted cauliflower, I urge you to give it another chance!
Why You’ll Love this Roasted Cauliflower
- Incredibly Simple
- Easy to Customize
- Vegan
- Low Calorie + Low Carb
- Perfect Healthy Side Dish or Appetizer
Ingredients and Substitutions
- Cauliflower – Choose a full, fresh head of cauliflower and dice it into small florets, using the stem too.
- Rosemary – Dried herbs work well here.
- Thyme – For this recipe, dried works well.
- Savory – This is a spice that similar to thyme, but with a hint of pepper. If you can’t find it or don’t have any, just skip and add a little more thyme!
- Garlic Powder – Don’t use fresh Minced Garlic or Garlic Salt. In this case, garlic powder is best so you can control the additional salt in this recipe, and it won’t burn like fresh garlic.
- Olive Oil – We always have Extra Virgin Olive Oil on hand, you can also use canola oil or avocado oil if you’d prefer.
- Salt and Pepper – To Taste!
Variations
- Like your life a little spicier? Check out my Fiesta Ranch Cauliflower!
- Drizzle with fresh squeezed lemon over the top after baking.
- Drizzle with my homemade Garlic Parmesan Sauce.
- Toss with fresh grated Parmesan cheese for the last few minutes of cooking, for another layer of fabulous flavor.
How To Roast Cauliflower
It’s so simple. And the best part? Easy clean-up!
- Preheat your oven as directed.
- Mix your herbs and seasonings in a small bowl. Set Aside.
- Cut your cauliflower into small florets. Keep the size as uniform as possible to ensure even baking. Toss with a little olive oil to prevent it from sticking to the pan.
- Place on baking sheet (lined in foil or parchment for easy clean-up) and toss with more olive oil.
- Roast for 25-35 minutes, tossing halfway through.
- When the florets begin to show a golden brown edge and become soft, remove from oven.
Roasted Cauliflower in the Air Fryer
This is another excellent (and fast) way to make roasted cauliflower.
- Follow steps 1-3 as directed, thoroughly coating your cauliflower with olive oil and herbs.
- Set your air fryer to 375 degrees Fahrenheit, roasting for 15-20 minutes total.
- Toss halfway to ensure even browning.
Tips
- Make more than you think you’ll need! Believe me when I say you’ll want to eat the entire pan by yourself.
- The cauliflower shrinks a bit as it cooks, so you’ll want to ensure you have enough for your whole family!
- You can include pieces of the stem as well- waste not, want not. It roasts beautifully alongside the florets.
- If you’ve cut small florets and pieces, you might only need 20 minutes of bake time. Watch closely!
- I used sheets of parchment paper when I roasted this cauliflower, because the girls tend to prefer it a little softer.
- If you’d like those delicious crispy edges on your roasted cauliflower, line your pan with aluminum foil. The foil allows for a better crisping process.
- You can also turn your heat up a little at the end of your roasting time, ensuring a perfect pan of crispy cauliflower!
Frequently Asked Questions
Absolutely! In fact, roasted cauliflower fits in with many of today’s most popular diet plans. It’s certainly Keto-friendly, as well as compliant with Whole 30 guidelines!
Cauliflower is rich with fiber, folate and Vitamin C. It’s considered an anti-inflammatory food and is also high in antioxidants. It’s truly a superfood! Roasting this nutrient-rich veggie actually makes it easier to digest, so feel free to snack to your heart’s content.
Don’t wash your cauliflower until you’re ready to cut it up and use it. After cutting, you can rinse or soak your cauliflower florets and stem pieces to ensure it’s clean and ready for roasting.
This basic roasted cauliflower is also a perfect addition to many of your favorite pasta dishes or even salads. It’s the perfect superfood addition to entrees of all kinds, but we tend to enjoy it with chicken or steak if we’re trying to eat a little lower carb.
Serving Suggestions
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
- Vegan
How to Store
- Room Temperature – Your roasted cauliflower can sit out at room temperature for up to 2-3 hours while serving.
- Refrigerator – Refrigerate your roasted cauliflower in airtight containers, or tightly wrapped in foil or plastic wrap. Cooked cauliflower will last 3-5 days once refrigerated appropriately.
- Freezer – Yes, you can freeze this vegetable side dish. Wrap tightly in an airtight container or plastic wrap, and store for up to three months.
More Veggie Sides
Roasted Cauliflower
Ingredients
- 1 head cauliflower fresh, diced into florets and smaller pieces of stem
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon savory (replace with a little extra thyme if you can't find this herb)
- ¼ teaspoon garlic powder
- ¼ cup extra virgin olive oil extra virgin
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Mix your herbs and seasonings in a small bowl. Set aside.
- Cut your cauliflower into small florets. Keep the size as uniform as possible to ensure even baking.
- Place on baking sheet (lined in foil or parchment for easy clean-up) and toss with olive oil and herb mixture.
- Roast for 25-35 minutes, tossing halfway through.
- When the florets begin to show a golden brown edge and become soft, remove from oven.
Julie’s Tips
- Make more than you think you’ll need! Believe me when I say you’ll want to eat the entire pan by yourself.
- The cauliflower shrinks a bit as it cooks, so you’ll want to ensure you have enough for your whole family! You can include pieces of the stem as well- waste not, want not. It roasts beautifully alongside the florets.
- I used sheets of parchment paper when I roasted this cauliflower, because the girls tend to prefer it a little softer.
- If you’d like those delicious crispy edges on your roasted cauliflower, line your pan with aluminum foil. The foil allows for a better crisping process.
- You can also turn your heat up a little at the end of your roasting time, ensuring a perfect pan of crispy cauliflower!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Always looking for delicious veggie options for sides! This one is perfect, thank you!
I plan to make this tonight. As far as I can tell, the recipe does not say when to add the herbs. I presume it’s when they are on the backing sheet and being tossed in olive oil. But I thought you’d want to add that step in.
Hi Amy,
Thanks so much for your comment – you’re right! We’ve added that in to the steps to clarify.
Have a wonderful week,
Julie