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Roasted Cauliflower is a simple recipe that packs a ton of flavor into each little floret. Sprinkled with salt, pepper, and cumin, then finished with fresh lemon juice, this 5-ingredient side dish is ready in 30 minutes! Not only is it healthy and delicious, but the seasoning can be customized to suit your tastes!
Oven Roasted Cauliflower
Cauliflower everything might be trendy right now, but I’ve had a love affair with this cruciferous vegetable for years. I love it so much, I tend to eat it raw for the most part!
It is a versatile veggie so I get why people use it to make rice, crust, and mash. Plus, it’s always a go-to side dish that pairs well with almost anything!
I bought a head recently intending to make Buffalo cauliflower, but then I decided to roast it instead. I love roasted green beans and potatoes so I knew roasted cauliflower would be my new favorite. There’s something so cozy about roasting veggies, especially during the cooler months.
Using just a simple seasoning of cumin, salt, and pepper, it caramelized beautifully giving me those crisp edges and the juicy cauliflower was buttery tender, with a bite. Each floret was perfect with a squirt of fresh lemon juice to finish!
Now, every time I roast a cauliflower, I end up sneaking bites every time I walk by the pan, and before you know it, the pan’s empty. It makes for easy clean up 😉
Why you’ll love Oven Roasted Cauliflower
Easy to make – Just a few minutes of prep time, then it’s time to bake and enjoy. A tasty side dish or snack ready in 30 minutes.
Swap the seasonings – The seasonings I use are just a jumping-off point. You can season cauliflower any way you like and it’ll always be delish! Make them spicy, use a Cajun spice, or sprinkle with herbs. You can even toss them in some olive oil, salt, and pepper and call it a day.
Versatile – It’s an easy side dish but it’s really addictive so you may just want a bowl of it all on its own. You can also use it as a pizza topping, a salad topping, in wraps, casseroles, you name it!
Equipment you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Cauliflower – I use half a head of cauliflower for this recipe, however easily double or triple the amount as needed. Wash it and make sure it’s completely dry before roasting.
- Olive Oil – A neutral-flavored oil that helps caramelize and crisp up the veggies. Avocado oil works just as well.
- Seasoning – Cumin, salt, and pepper. Play around with the seasoning as you see fit. See below for some yummy ideas!
- Lemon Juice– Optional, but I love how it brightens up the cauliflower and balances the earthy cumin.
How to make Oven Roasted Cauliflower
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Slice the cauliflower head in half, then either cut it into florets or for flat edges, slice them into 1-inch thick pieces.
- Step Two: Arrange them in a single layer, leaving enough space between each piece. Brush the cauliflower florets with olive oil and then sprinkle with seasoning on both sides. Squeeze some lemon juice over each piece if using it. You can also do this once they are out of the oven.
- Step Three: Place the baking tray in the oven and roast for 20 minutes total, flipping each floret halfway. Once they start to brown you can decide from there whether you want to take them out or stay in a little longer. This will depend on how roasted you like yours.
What to serve with Roasted Cauliflower
There are so many ways to enjoy cauliflower. Not only is it fantastic in its own right, but it’s also a great low-carb stand-in for all your potato and rice side dishes!
We love it on the side of salmon, pork tenderloin, and pork chops. It’s also fantastic as a side to garlic butter baked chicken, crockpot lemon chicken, and slow cooker turkey breast or slow cooker pot roast.
As mentioned earlier, you can enjoy a bowl on its own as a healthy snack or use some of the pieces in a salad!
Tips & Suggestions
- Use this same recipe for cauliflower steaks. You’ll just need to roast them longer. You can also grill them!
- Speaking of swaps, turn this into a roasted brussels sprouts, roasted broccoli, or roasted asparagus recipe. You can also roast them all at the same time for a fun mix.
- Switch up the seasonings. Try a little minced garlic and Parmesan cheese. You could also toss in some Italian seasoning. For heat, try chili powder, cayenne pepper, or red pepper flakes. Instead of cumin, try curry powder and paprika. The options are endless.
- Like your veggies cheesy? Sprinkle some grated cheddar cheese or mozzarella cheese overtop for the last 10 minutes of baking time.
- Make sure your cauliflower is completely dry. If not, it will create steam as it roasts which will prevent it from crisping up nicely.
How to reheat and store Roasted Cauliflower
How to store leftovers
Once cooled, store them in an airtight container.
How long will cooked cauliflower last in the fridge?
It’ll stay fresh for up to 3 days. Truth be told, it’s just as good cold straight out of the fridge.
Can I freeze leftovers?
You can, but I don’t recommend it. Once you take them out of the freezer to thaw, they will be watery and soggy. No less delicious though, so you do you.
How to reheat oven roasted cauliflower
Place them on a tray and reheat them in the oven to maintain their crispness. The air fryer is great for this too. Otherwise, if you just want a quick reheat, zap them in the microwave.
FAQs
This will depend on the size of your florets. For this roasted cauliflower recipe, I’m using half of a head’s worth of florets and cutting them to 1-inch thickness. So, I roast them for 20 minutes. For smaller florets you could get away with starting to check on them at the 15 minute mark, whereas larger ones will need an extra 5 minutes or so.
Sure you can. Just remember it won’t hold as many pieces as a baking sheet in the oven, which is important because you’ll still need to keep them spread out. Drizzle with oil, toss them in seasoning, and air fry for 15 minutes at 375 degrees. Pause to flip or shake every so often.
Yes! For extra buttery flavor, use melted butter in place of the oil.
Need more roasted veggies? Try these:
Click here for my entire collection of side dish recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Oven Roasted Cauliflower
Ingredients
- 1 head cauliflower cut into florets
- 2 Tablespoons olive oil
- 1 teaspoon cumin
- salt & pepper to taste
- squeeze of lemon juice optional
Instructions
- Preheat oven to 400°F and line a baking sheet with either parchment paper or a silicone liner. Set aside.
- Rinse the cauliflower and pat thoroughly dry, removing the outer leaves. Slice into 1″ thick pieces or separate into florets, however you prefer. Arrange onto the prepared baking sheet.
- Brush each piece of cauliflower with olive oil then sprinkle with salt, pepper, and ground cumin. Flip the pieces over and do the same to the other side. Squeeze some lemon over the pieces for added flavor.
- Cook for 10 minutes, flip all the pieces, then cook another 10 minutes, or until fork tender and starting to brown.
Notes
- Make sure your cauliflower is completely dry. If not, it will create steam as it roasts which will prevent it from crisping up nicely.
- If you don’t have a pastry brush, the cut cauliflower pieces can be placed into a large zip top bag. Drizzle in the oil and sprinkle on the seasonings. Shake to fully coat and then arrange on the baking sheet.
- Depending on the size of the cauliflower, this should serve 2-4 as a side dish.
- Use this same recipe for cauliflower steaks. You’ll just need to roast them longer. You can also grill them!
- Switch up the seasonings. Try a little minced garlic and Parmesan cheese. You could also toss in some Italian seasoning. For heat, try chili powder, cayenne pepper, or red pepper flakes. Instead of cumin, try curry powder and paprika. The options are endless.
- Like your veggies cheesy? Sprinkle some grated cheddar cheese or mozzarella cheese overtop for the last 10 minutes of baking time.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published July 15, 2013; updated March 1, 2024
I made this today and it’s DELISH!! Thanks for sharing! 🙂
Oooh, I haven’t put cumin on my roasted cauliflower yet. Must try it!!
I get so tired of steamed veggies, after seeing this, I think it’s time to get on the roasting bandwagon. YUM!
I love cauliflower but can’t recall ever having roasted it. I do love roasting veggies, though, so I need to give this a try.
Heading over from the Grow Your Blog party. See you on G+!