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 1 vote
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

Reader Interactions


  1. 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.

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