Oven Roasted Cauliflower

overhead shot of roasted cauliflower on a baking sheet.

5 from 1 vote

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!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Author Melissa Williams

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.
1 head cauliflower, 2 Tablespoons olive oil, 1 teaspoon cumin, salt & pepper, squeeze of lemon juice
Cook for 10 minutes, flip all the pieces, then cook another 10 minutes, or until fork tender and starting to brown.

Notes

Use the same method for cauliflower steaks—roast longer or try grilling.
Swap in brussels sprouts, broccoli, or asparagus—or mix them all together.
Change up seasonings: garlic, Parmesan, Italian seasoning, or spicy options like cayenne or chili flakes.
Try curry powder and paprika instead of cumin.
Add shredded cheddar or mozzarella during the last 10 minutes for a cheesy version.
Dry cauliflower thoroughly before roasting to ensure crispness.
Store cooled leftovers in an airtight container; keeps for up to 3 days.
Tastes great cold from the fridge too!

Nutrition