Roasted Cauliflower

We go through at least two heads of cauliflower every week because of this roasted cauliflower recipe. My kids love it so much!! And so do the grown-ups.

I originally shared this recipe over 10 years ago, when I wasn’t cooking for a family. Back then, I had all the time in the world to get dinner on the table. Now, I like things to be done a little more efficiently, which is why I needed ot revisit this recipe.

This is the side dish you want to make when you have something else that needs to cook at 400ºF. We usually pair this with baked chicken breasts, the best salmon ever, or crispy baked tofu. The protein goes on one shelf in the oven, and the cauliflower on another, and then dinner is served in no time, with a grain and a sauce on the side. It’s so easy!

Oven Roasted Cauliflower Ingredients

• Cauliflower. You can roast 12 to 16 ounces of cauliflower florets per half-sheet pan. If you want to roast a whole head of cauliflower, which is usually a pound and a half, make sure you use two pans so the veggies don’t get crowded.
• Olive Oil. You’ll need about 2 tablespoons of oil per pound of cauliflower.
• Sea Salt. I use fine pink salt for seasoning, which may taste different than Kosher salt or white table salt. You can start with less and add more just before serving, if needed.

How to Roast Cauliflower

Step 1:

Preheat the oven to 400ºF and have a half-sheet pan (18-by-13 inches) nearby. I like to use a sheet pan with a rim, just in case any juices are released while cooking. You don’t want any juices to spill in your oven, or you’ll have to clean it more often.

Even if you’re starting with bagged cauliflower florets, it’s a good idea to take a moment to cut them in half on a cutting board. The more flat sides there are, the better. You’ll want the flat, cut side in direct contact with the pan for maximum caramelization.

Step 2:

Toss the cauliflower with olive oil in a large bowl, then season with a half teaspoon of salt and toss again. Note: I use a half-teaspoon of salt with 16 ounces of cauliflower, but I expect some of it to stick to the bowl. Use less salt if you’re using less cauliflower, or start with less if you’re watching your sodium. You can always add more to taste later.

Spread the cauliflower out evenly in the pan. None of the pieces should touch! If you’re cooking more than 1 pound of cauliflower, use a second pan. Make sure you flip the cauliflower pieces when needed, so the cut side faces down in the pan.

Roast at 400ºF for 18 to 20 minutes. You can stir halfway through the cooking time, if desired, but I usually don’t.

Serving Tips

When the timer goes off, remove the roasted cauliflower from the oven. It should be quite golden on the bottom, where the cauliflower was in direct contact with the pan. You’ll also notice that the pieces along the sides of the pan are darker than those in the middle. (This is why you would stir the pan, if that’s a big concern for you. It’s not worth it to me; I prefer a hands-off approach.)

Serve the cauliflower right away for the best flavor and texture. It will become slightly softer as it cools.

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the air fryer at 350ºF for 3 to 4 minutes, though it won’t be as crispy as when it was first cooked.

Oven Roasted Cauliflower

4.67 from 3 votes

My kids ask for this side dish more than any other in my house. Roasted cauliflower cooks in 20 minutes and develops crispy, caramelized edges that are hard to resist. This is a recipe I've been tweaking for years, so I'll show you how much oil to use per pound of cauliflower, and how big your sheet pan should be to get delicious results on your first try.

prep5 mins cook20 mins total25 mins

Servings:4

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound cauliflower
• 2 tablespoons extra-virgin olive
• ¼ to ½ teaspoon fine sea salt

Instructions

• Preheat your oven to 400ºF and have a rimmed half-sheet pan nearby. (18-by-13-inches in size.) Cut the cauliflower into pieces that are roughly the same size, for even cooking. Unless the floret is tiny, cut each one in half, so that each piece has a flat side. You'll want this side to be in contact with the pan for maximum caramelization.
• Place the cauliflower in a large bowl and drizzle with olive oil. Toss well, then sprinkle up to a ½ teaspoon of fine sea salt over the top. Toss again to distribute the salt. (Note: some of the salt will stick to the bowl, so all of it won't make it to the sheet pan. If you prefer less-salty cauliflower, start with only ¼ teaspoon. You can always add more later before serving.)
• Spread the seasoned cauliflower into the sheet pan and spread it out evenly. No pieces should be touching, and you can't add more than 1 pound of cauliflower to this size pan… otherwise they will steam. Place the pan in the oven and cook at 400ºF for 18 to 20 minutes. Note: If you're cooking less than 1 pound of cauliflower, the cauliflower might cook faster, so start watching it after 15 minutes.
• Stay near the oven around the 18-minute mark. You'll likely smell the cauliflower becoming fragrant, and the pieces toward the edges of the pan will be golden. I usually leave the cauliflower in my oven for a full 20 minutes, but your oven may vary, so don't be afraid to check on it or stir the cauliflower. (Just keep the cut-side facing down in the pan for those yummy caramelized bits.) I don't ever flip the cauliflower oven, like you would when roasting potatoes.
• As soon as the timer goes off, remove the cauliflower from the oven and serve it warm for the best taste and texture. You can season with additional salt, if needed. (You shouldn't need it if you use ½ teaspoon in step 2.) Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for a quarter of the batch. This is automatically calculated using an online ingredient database, so it’s just an estimate, not a guarantee. 

Floret Size: I tend to make my florets about 2 inches long, and always cut in half. I’ve noticed that other recipes don’t cut the florets in half, leading to a longer cooking time. (Closer to 30-35 minutes.) Feel free to experiment with this, to see the texture you like best. My kids don’t want the cauliflower to have much “crunch” so this works best for us.

Seasoning Note: We love roasted cauliflower plain, but we always add garlic powder when roasting broccoli. If you want garlic-roasted cauliflower, add 1/4 to 1/2 teaspoon of garlic powder to the cauliflower when tossing it with olive oil. This is easier to distribute evenly when compared to fresh garlic cloves. This is also delicious when tossed with grated Parmesan cheese, but you’ll need less salt in that case. 

Update Note: This recipe was updated in 2026 to change the oven temperature and timing. I originally cooked this at 350ºF for 35 to 40 minutes, but recently I’ve sped up the cooking time to 20 minutes at 400ºF. It’s good to be aware that either option will work, in case you need to cook something else at the same time. 

Nutrition

Calories: 90kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 180mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin C: 55mg | Calcium: 25mg | Iron: 1mg

Author: Megan Gilmore

Course: Side Dish

Cuisine: American

Keyword: Roasted Cauliflower

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If you try this roasted cauliflower recipe, please leave a comment and star rating below to let me know how you like it.