This crispy roasted cauliflower is so good, even kids like it! It only takes a few basic ingredients you probably already have to transform the bland veggie into bold. The secret to getting the crispiest results is in a simple cutting technique that may surprise you!
This easy roasted cauliflower recipe is going to change the way you think about cauliflower. It’s definitely changed my views. I can’t believe how good this is.
These roasted cauliflower florets are so crispy and are coated in a delicious spice mix that even has my kid asking me to make them. Have you ever had your kid ask for cauliflower?! I love it, but it’s kind of weird at first.
Your whole family will love these roasted florets too. The pieces are cut in a way that makes it browned and crisp. But don’t take my word for it, get yourself a head of cauliflower and see for yourself!
Why You’ll Love Crispy Cauliflower Florets
- Easy to make – Just slice, spice, and get it in the oven. Couldn’t be simpler.
- Quick – The perfect side dish when you’re looking for fast and easy but delicious. You can have a full meal ready in under 30 minutes.
- Picky eater friendly – Seriously! Who ever thought you’d be saying that about cauliflower? The olive oil, salt, and pepper combo is good, but this one takes it up a notch.
Ingredients for the best recipe for roasted cauliflower
It only takes 1 head of cauliflower and a few other simple ingredients to make this delicious side dish.
- Cauliflower – Fresh cauliflower is best for this recipe
- Avocado oil
- Butter
- Garlic powder
- Italian seasoning
- Salt and black pepper
Substitutions & Alterations
Avocado oil – You can use olive oil in place of avocado oil.
Oil and Butter – You can also use all oil in place of the oil and butter combination. You can also use dairy-free butter to make this a plant-based side option.
Italian seasoning – You can make your own using a blend of dried basil and oregano.
How to Make Easy Roasted Cauliflower
- Preheat the oven to 425˚F.
- Melt your butter on the stovetop or in the microwave.
- Slice the head of cauliflower into 1/2″ “steaks” and then slice the steaks into bite-size pieces.
- Add the cauliflower pieces, avocado oil, and melted butter to a large mixing bowl.
- Toss until the cauliflower is coated completely.
- Add the seasonings and toss again to coat all of the cauliflower pieces.
- Line a rimmed baking sheet with parchment paper. Spread the seasoned cauliflower on the baking tray in a single layer. Don’t overcrowd the pan.
- Bake for 15 minutes or until the cauliflower is at your desired softness and golden brown.
Tips & Tricks
Pat the cauliflower dry with paper towels after rinsing to limit moisture and to ensure the oil coats the florets well.
I recommend slicing the cauliflower into 1/2″ steaks first because it’ll give you flat sides to the cauliflower that can crisp up in the oven better than just the rounded florets.
If you only have garlic salt in your pantry, consider omitting the extra salt.
To ensure the crispiest cauliflower, make sure the oven is preheated thoroughly and that you don’t overcrowd the pan.
Try to be sure all the cauliflower is coated in oil before adding the seasonings. This will help the seasonings stick to all parts of the cauliflower.
You’ll want to bake the cauliflower until your desired tenderness. Some prefer it to have a little bit of crunch left, while others prefer it completely soft throughout.
kitchen tools to make this oven roasted cauliflower recipe
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Buy Now → What to Serve with Roasted Cauliflower
Serve this crispy and delicious cauliflower as a tasty side with any of these great entree options.
I also love sprinkling it with parmesan cheese. The finely grated kind gets all in the crevices and gives it that perfect salty flavor.
How to Store Leftovers
Store leftovers in an airtight container or zip top bag. Stored properly, leftover cauliflower will be good for up to 4 days.
To freeze leftovers – Let the roasted cauliflower cool completely and place in a freezer safe or vacuum seal bag. Frozen cauliflower will be good for 4 months.
How to Reheat Leftover Roasted Cauliflower
Reheat leftovers in the oven, air-fryer, or microwave.
In the oven – Preheat the oven to 425°F. Place the cauliflower on a baking sheet and bake for 7-10 minutes or until warm through and crisp. Sheet pans will help it crisp back up.
In the air fryer – Heat at 400° for 5-7 minutes or until heated through and crisp.
In the microwave – Heat on high for 1-2 minutes until hot.
FAQs
Roast your cauliflower at a high temperature. I recommend 425°F and make sure the oven is preheated thoroughly.
Frozen cauliflower can be roasted. But I find I get the crispiest results with fresh cauliflower.
Yes, you can freeze roasted cauliflower. Let the roasted cauliflower cool completely to limit condensation. Place in a freezer-safe or vacuum seal bag. Stored properly, frozen cauliflower will be good for 4 months
You should definitely rinse cauliflower, and all produce, before cooking. I also like to pat it dry with a couple paper towels after rinsing.
One of the biggest reasons roasted cauliflower gets mushy or doesn’t crisp is because of overcrowding the baking sheet. Make sure all sides of the florets are exposed to the heat so the moisture has a place to go.
More Roasted Vegetable Recipes
- Garlic Parmesan Roasted Broccoli and Cauliflower
- Honey-Roasted Veggies
- Easy Oven-Baked Broccoli
- Brown Sugar Roasted Carrots
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Roasted Cauliflower Recipe
Ingredients
- 1 medium head of cauliflower
- 2 Tbsp avocado oil
- 2 Tbsp butter melted
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp kosher salt or more to taste
- 1/4 tsp ground black pepper or more to taste
Instructions
- Preheat the oven to 425˚F.
- Slice the cauliflower into 1/2″ steaks, and then slice the steaks into bite-size pieces.
- Add the cauliflower, avocado oil, and melted butter to a mixing bowl.
- Toss until the cauliflower is coated completely.
- Add the seasonings and toss to coat all of the cauliflower pieces.
- Add the cauliflower to a parchment-lined baking sheet. Spread it out in a single layer.
- Bake for 15 minutes or until the cauliflower is at your desired softness.
Video
Notes
- Try to be sure all of the cauliflower is coated in oil before adding the seasonings. This will help the seasonings to stick to all parts of the cauliflower.
- I recommend slicing the cauliflower into 1/2″ steaks first because it’ll give you flat sides to the cauliflower that can crisp up in the oven better than just the rounded florets.
- You’ll want to bake the cauliflower until your desired softness. Some prefer it to have a little bit of crunch left, while others prefer it completely soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
