Roasted Cauliflower - Healthy Recipes Blog (2024)

• Sometimes, I use melted butter instead of olive oil. It's delicious!
• Add ½ teaspoon of onion powder and reduce the garlic powder to ½ teaspoon.
• Add a pinch of dried thyme and/or cayenne pepper. I've tried both options and enjoyed them.
• Add a teaspoon of smoked paprika. The cauliflower will have a lovely smoky flavor and an orange-hued appearance, as shown in the photo:

You start by trimming the cauliflower and separating it into florets. Try to keep the florets about the same size - use a knife to cut the bigger ones into smaller chunks. Place the cauliflower pieces in a rimmed baking dish large enough to fit them in a single layer without crowding them too much.

Toss the cauliflower with olive oil and spices. I use my hands to ensure all the pieces are well-coated.

Bake the cauliflower for 15 minutes in a 425°F oven. Gently stir it, sprinkle the florets with parmesan, and bake them for 10-15 more minutes until golden brown and tender-crisp.

Garnish with chopped parsley and serve.

• For crispy results, try to space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.
• You can buy a whole head of cauliflower and separate it into florets (or bake a whole cauliflower!) or buy a bag of pre-washed florets. If you opt for the second option, you'll find that some cauliflower florets are quite large while others are small, as shown in the photo below. It's a good idea to cut the large ones so they are all about the same size.

Should cauliflower be washed before cooking?

Yes. But don't wash it beforehand, as moisture can cause discoloration. Wash it right before cooking and dry it well.

Should I add breadcrumbs?

I don't use breadcrumbs in this recipe, and I don't miss them. It's possible to sprinkle some almond meal or crushed pork rinds on top of this dish in addition to parmesan. But this recipe is excellent with just the cheese.

Why is my cauliflower mushy?

For crispy results, space the florets in the baking dish. If the florets are too crowded in the pan, they will steam rather than roast and won't come out crispy.

This versatile side dish goes with anything! But since I bake it in a425°F oven, I like to serve it with a main dish I can cook in the same oven. So, I often serve it with one of the following main dishes:

• Easy Chicken Cordon Bleu
• Paprika salmon
• Baked cod
• Baked salmon
• Chicken leg quarters
• Parmesan-crusted chicken
• Roasted rack of lamb
• Blackened salmon

In the photo below, you can see that I am baking the cauliflower and the salmon together - I placed the pan with the salmon in the oven 15 minutes into roasting the cauliflower:

And here they are plated together - it was an excellent meal!

Storing Leftovers

The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I usually keep them in a glass container like this one:

Reheat the leftovers gently in the microwave at 50% power before serving them. Sometimes, instead of reheating, I add them cold to a salad.

Foodie Newsletter

I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.

Roasted Cauliflower

In this easy recipe for roasted cauliflower, cauliflower florets are tossed in olive oil, garlic, and parmesan and then baked until golden and creamy.

Servings: 4 servings

Calories: 172kcal

Nutrition per Serving

Serving: 0.25recipe | Calories: 172kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Sodium: 292mg | Fiber: 3g | Sugar: 2g