Roasted Cauliflower

This easy Roasted Cauliflower recipe cooks up crispy and caramelized in 40 minutes or less. It’s easy and delicious, the perfect weeknight side dish.

I grew up thinking that cauliflower was served best swimming in a vat of Velveeta. And while that’s probably not too far off base, it’s also really great when it’s roasted until the edges are crispy and the insides are tender.

I still reach for the Velveeta at the holidays, but the rest of the time, lemon and Parmesan do just fine! Roasting at a high temperature brings out the natural sweetness and caramelization in the cauliflower and the lemon and Parmesan add a light, clean flavor.

I love roasted cauliflower on the side of Roast Chicken, Baked Salmon, Roast Lamb, Grilled Pork Chops, and New York Strip Steaks. It’s also delicious in meal prep containers, in grain bowls, or on salads. You just can’t go wrong!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Cauliflower: Look for one that is bright off-white, firm and heavy, without any brown discoloration or soft spots. Cut the cauliflower florets into pieces that are all about the same size so they cook evenly.
• Lemon: Lemon zest (about 1 teaspoon) can be added along with the lemon juice. Just zest the lemon before you cut it to squeeze it.
• Parmesan: Any hard, aged cheese will work well instead. Think Parmesan, grated Asiago, pecorino, or Romano cheese.

Step-by-step instructions

1. Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a large rimmed baking pan with foil for easy cleanup. In a large bowl, add cauliflower, extra virgin olive oil, garlic, lemon juice, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).

2. Transfer to prepared baking sheet and arrange cut side (flat sides) down on pan as much as possible. Roast until florets are tender-crisp and browning around the edges, about 35 to 40 minutes.

3. Remove from oven and sprinkle with parmesan cheese and toss to coat. Return to oven and bake until cheese is melted, about 1 to 2 minutes longer. 

Recipe tips and variations

• Yield: This recipe makes 8 servings.
• Storage: Store leftovers in an airtight container for up to 4 days.
• Make ahead: Chop the cauliflower up to 3 days in advance. Store covered in the refrigerator until you’re ready to roast.
• High temperature formula: I like to roast every vegetable at 400 degrees and just adjust the baking time, keeping an eye out for signs of doneness. But remember the Farenheit 451 rule: books burn at 451 degrees, and so does parchment paper. That’s why I chose 400 degrees as my baseline, even though some vegetables could be done quicker at a higher temp.
• Keep things dry: After you rinse your vegetables, pat them dry or allow them to air dry before they go into the oven. More moisture = more steam = less toasty crisp bits.
• Crowd control: Crowded vegetables create steam which prevents them from getting toasty. The baking sheet surface in contact with the broccoli is what gives your roasted vegetables those brown, crunchy bits. Also, flip your veggies halfway through cooking so the other side has a chance to get just as delicious.
• Fresh herbs: Add sturdy herbs such as thyme or rosemary to your broccoli before roasting. Tenders herbs, such as parsley, basil, or chives should be added after roasting. Dried spices such as garlic powder, curry powder, red pepper flakes, and Italian seasoning are good too.
• More cauliflower techniques: Learn how to cut cauliflower, how to blanch cauliflower, how to make cauliflower rice, and how to air fry cauliflower.
• Cauliflower Gratin: This easy vegetable casserole features a creamy garlic Alfredo sauce that will convince even picky eaters to enjoy eating vegetables.
• Buffalo dip: This 10-minute appetizer recipe for Cauliflower Buffalo Dip is a hot, cheesy, and delicious vegetarian twist on classic Buffalo wing dip.
• Cauliflower mash: Skip the spuds and try these Cauliflower Mashed Potatoes. It’s an easy way to eat more veggies and they taste almost as good as the real thing!
• Leftovers: Reheat the leftovers as a side (maybe with cheese on top?) or enjoy them cold, tossed into salads with leafy greens, quinoa, hard-boiled eggs, raisins, and red wine vinaigrette.

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Roasted Cauliflower

By Meggan Hill

This easy Roasted Cauliflower recipe cooks up crispy and caramelized in 40 minutes or less. It's easy and delicious, the perfect weeknight side dish.

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings 8 servings (1 cup each)

Course Side Dish

Cuisine American

Calories 105

5 from 4 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 2 pounds cauliflower florets (about 1 large head, see note 1)
• ▢ 1/4 cup olive oil
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons lemon juice (see note 2)
• ▢ Salt and freshly ground black pepper
• ▢ 1/4 cup shredded Parmesan cheese (1 ounce, see note 3)

Instructions 

• Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a large rimmed baking sheet with foil for easy cleanup.
• In a large bowl, add cauliflower, olive oil, garlic, lemon juice, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).
• Transfer to prepared baking sheet. Roast until florets are tender-crisp and browning around the edges, about 35 to 40 minutes.
• Remove from oven and sprinkle with parmesan cheese and toss to coat. Return to oven and bake until cheese is melted, about 1 to 2 minutes longer. 

Recipe Video

Notes

1. Cauliflower: Look for one that is bright off-white, firm and heavy, without any brown discoloration or soft spots. Cut the cauliflower florets into pieces that are all about the same size so they cook evenly.
2. Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
3. Parmesan: Any hard, aged cheese will work well instead. Think Parmesan, grated Asiago, pecorino, or Romano cheese.
4. Yield: This recipe makes 8 servings.
5. Storage: Store leftovers covered for up to 4 days.

Nutrition

Serving: 1 cupCalories: 105kcalCarbohydrates: 7gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 3mgSodium: 82mgPotassium: 345mgFiber: 2gSugar: 2gVitamin A: 27IUVitamin C: 57mgCalcium: 62mgIron: 1mg

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