Roasted CauliflowerBeginner
BakingSideSnacksVegetarian

Roasted Cauliflower

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Roasted cauliflower is a simple oven dish where florets are coated lightly with oil and seasoning, then baked until tender inside and golden outside. Proper spacing on the tray allows roasting instead of steaming. High heat brings out natural sweetness and a lightly crisp texture. Dish works well as a side or a light standalone meal.

By Anna R.
Total45 mins
Prep10 mins
Cook35 mins
Servings4
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Preheat oven to 400°F. Prepare a large baking tray and line it with parchment paper.

  2. Wash cauliflower thoroughly and pat dry. Remove leaves and divide cauliflower into medium florets of similar size so they roast evenly.

  3. Place florets in a large bowl. Add olive oil, salt, paprika and black pepper and mix thoroughly so each piece is lightly coated.

  4. Spread cauliflower in a single layer on the prepared tray. Florets should not overlap to allow proper browning.

  5. Place tray in the oven and bake for about 30-35 minutes. Halfway through baking turn florets so they brown evenly on all sides.

  6. Remove from oven when cauliflower is tender inside and golden on the outside. Serve immediately while hot. ENJOY!

Cook’s note

Dry cauliflower before seasoning so oil adheres evenly.
Spacing florets prevents steaming.
Turning florets halfway ensures even color.
Cauliflower tastes best straight from the oven.

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