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I feel like cauliflower is usually thought of a vegetable that you “hide” in things. It blends seamlessly into sauces like my Creamy Alfredo and can even be turned into a sneaky vegetable-based Pizza Crust, without too much cauliflower-flavor giving away the secret ingredient.
However, in this recipe cauliflower is the star of the show. Roasting vegetables brings out their sweet and rich flavor, and cauliflower is no exception!
I don’t know why I haven’t try roasting cauliflower sooner, but for some reason I always stuck with my go-to green vegetables, like broccoli and Brussels sprouts. It wasn’t until the last couple of months that I started roasting cauliflower, and now I crave it at least once a week. Roasted cauliflower is the perfect side dish for practically any meal, but one of my favorite things to serve it with is fried eggs– it’s like a having breakfast “potatoes” on the side, without all of the starch content. (Making it a properly combined meal, too!)
This roasting method is highly adaptable, so feel free to use any oil and seasonings you like. I’ve been using a garlic-infused olive oil for extra flavor lately, but using coconut oil also makes this roasted vegetable practically melt in your mouth! Topped with a generous sprinkle of sea salt, it’s the perfect way to get anyone to enjoy more vegetables– including my toddler!
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Easy Roasted Cauliflower
Serves 2-4
Ingredients:
1 large head cauliflower, chopped into small florets
2 tablespoons extra-virgin olive or (melted) coconut oil
Sea salt & black pepper, to taste
Directions:
Preheat your oven to 350F and arrange the cauliflower florets into a single layer on a large rimmed baking sheet. (You may need to use two pans to fit them into a single layer, depending on the size of your cauliflower and baking sheets.) Drizzle the cauliflower with the oil and use your hands to toss the cauliflower directly in the pan, making sure to rub and coat the vegetables evenly in oil. Sprinkle generously with sea salt and pepper, as desired.
Place the pan(s) in the center of the preheated oven and roast for 35 to 45 minutes, until the cauliflower is golden and tender enough that it is easily pierced with a fork. (The smaller you chop the florets, the faster they cook– so, the smaller the better!)
Serve immediately and enjoy!
Ingredients
- 1 large head cauliflower , chopped into small florets
- 2 tablespoons extra-virgin olive or (melted) coconut oil
- Sea salt & black pepper , to taste
Instructions
- Preheat your oven to 350F and arrange the cauliflower florets into a single layer on a large rimmed baking sheet. (You may need to use two pans to fit them into a single layer, depending on the size of your cauliflower and baking sheets.) Drizzle the cauliflower with the oil and use your hands to toss the cauliflower directly in the pan, making sure to rub and coat the vegetables evenly in oil. Sprinkle generously with sea salt and pepper, as desired.
- Place the pan(s) in the center of the preheated oven and roast for 35 to 45 minutes, until the cauliflower is golden and tender enough that it is easily pierced with a fork. (The smaller you chop the florets, the faster they cook-- so, the smaller the better!)
- Serve immediately and enjoy!
Nutrition
Per Serving: Calories: 137, Fat: 14g, Carbohydrates: 2g, Fiber: 1g, Protein: 1g
Note: This method works well with any other vegetable, so feel free to get creative! I know many recipes call for roasting vegetables at 400F or higher, but that temperature is too high for the smoke point of these extra-virgin oils, so I recommend sticking to 350F or lower and roasting them for a longer period of time to retain all of the health benefits. You never want to consume blackened vegetables, as they can contain a naturally-occurring carcinogen (acrylamide) that can increase your cancer risk.
Enjoy!
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Reader Feedback: What’s your favorite vegetable to roast?
I love your recipes. Thank you for sharing!
Kids were not a fan, but my husband and I liked it a lot. Simple and delicious!
I love raw cauliflower, so I was excited to see what it tastes like roasted. It is absolutely delicious and makes the perfect side!
you know what u can do with this roasted cauliflower? THIS http://ohmyveggies.com/recipe-roasted-cauliflower-hummus/
its the greatest tasting hummus i have ever eaten in my life. You will have to fight to not eat the whole thing all at once.
Try it, your welcome! 🙂
I agree with the comment about lemon juice. I roast it with a little lemon olive oil, salt, curry or za’atar and it’s delicious. I saw grilled cauliflower in the frozen section at Trader Joe’s this weekend. I might give it a try if I’m in a hurry and I’m also curious about it.
Have you ever tried this with frozen cauliflower? I almost always have it on hand, but haven’t been sure if it would roast as well.
Yes. You can use frozen. I usually thaw mine and dry off a bit first, but i have found some recipes where you leave them frozen. I’m trying that this week.
Love it, Megan. Usually I just slice the head in thick wedges and drizzle with Sichuan pepper oil. then roast for about 40 minutes: cauliflower with cheese sauce has been given the boot since we started roasting the most versatile and USEFUL veggie in the kitchen 🙂
Thanks – The cauliflower looks delicious prepared this way. Can’t wait to try this recipe. xx
I’m not a big cauliflower fan but I do like roasted cauliflower. My version is slightly different, I cut up the cauliflower and place in a gallon plastic bag, drizzle with (avocado) oil, salt, pepper, and a bit of fresh squeezed lemon juice. The lemon really helps to brighten up the flavor. Shake up well to coat it evenly then spread on a lined cookie sheet. I bake at 420 for 20 minutes “stirring” about halfway through. I also top with a bit of cheddar cheese after it comes out of the oven 🙂