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!
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.
Notes
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!