How to Roast Cauilflower

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Parchment-lined baking sheet with Curry Roasted Cauliflower fresh from the oven

How to Roast Cauliflower

An easy, step-by-step tutorial for how to prepare, roast, and serve cauliflower!
Author Minimalist Baker
Parchment-lined baking sheet filled with Curry Roasted Cauliflower
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (Cups)
Course Side Dish
Cuisine Gluten-Free, Vegan
Does it keep? 4-5 Days



  • 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)


  • 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.



*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

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  1. 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.

  2. 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!

  3. Billie says

    Thank you for the tips… I know how to make my cauliflower crispy. I used your tandoori masala blend – lovely!

  4. 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!


  5. 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.