How to Roast Cauliflower
An easy, step-by-step tutorial for how to prepare, roast, and serve cauliflower!
Servings 4 (Cups)
Ingredients
CAULIFLOWER
- 1 head cauliflower
- 2 Tbsp olive, avocado, or melted coconut oil (if avoiding oil, sub water)
- 1/2 tsp sea salt (more or less to taste)
- 1 Tbsp curry powder (optional)
FOR SERVING (optional)
- Cilantro
- Tahini
- Lemon
- Dried fruit (such as cranberries, raisins, or chopped dates)
Instructions
- Heat oven to 400 degrees F (204 C). Rinse and dry cauliflower. Use a knife to carefully remove the stem and core, and peel away any remaining green leaves. (You can also reserve these leaves and roast them as well, if you wish.)
- Cut cauliflower into large florets, and then chop into smaller bite-sized florets. Transfer to a mixing bowl and add oil, salt, and any other seasonings such as curry powder (optional). Toss to combine, and massage to get any seasonings into the grooves.
- Transfer to a baking sheet (parchment-lined or bare) and spread into an even layer. Bake for 25-40 minutes, tossing at the halfway point to ensure even baking, or until golden brown on the outside and tender on the inside. I prefer pretty browned cauliflower, so I like to cook it longer.
- Remove from oven and enjoy! Serve plain, or garnish with lemon, tahini, dried fruit, and cilantro (all optional). Store cooled leftovers in the refrigerator up to 4-5 days. Reheat on the stovetop in a skillet over medium heat, or in a 350 degree F (176 C) oven until hot.
Video
Notes
*Nutrition information is a rough estimate for 1 cup of cauliflower calculated with oil and seasonings, but without additional toppings.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 102 Carbohydrates: 8 g Protein: 2 g Fat: 7 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 334 mg Potassium: 454 mg Fiber: 3 g Sugar: 2 g Vitamin A: 15 IU Vitamin C: 69.3 mg Calcium: 39 mg Iron: 1.1 mg
Mary says
I made this and it was completely devoured with no leftovers. I did not have the cayenne. So I used chili powder with similar results.
Amazing! Thank you for the lovely review, Mary! xo
Amanda Krueger says
Prepared some this evening, and I made a valiant effort to consume the entire batch in one go ;) A little bit of broiling at the end and then a drizzle of tahini on top for serving = perfection. Great night-time snack!! More recipes like this one, please!
Love your modifications, Amanda! We’ll add that note to the recipe requests list =)
Billie says
Thank you for the tips… I know how to make my cauliflower crispy. I used your tandoori masala blend – lovely!
We’re so glad it was helpful, Billie! Thank you for sharing! xo
Robynne E Catheron says
Have you tried or can you recommend any seasonings other than curry? Definitely looking forward to roasting some cauliflower (and carrots) tonight!
Thanks!
Yes! We think shawarma would also be delicious. Hope that helps!
Ashley Schunker says
Excellent “how to roast cauliflower” recipe. So simple and so tasty.
Roasted a little longer to get the Cauli nice and crispy.
Thanks.
Yay! Thanks for the lovely review, Ashley! =)
Mona says
I love ur recipes! Can you do a vegan butter??
Thanks for the suggestion, Mona! We’ll add it to the recipe request list!