This simple roast cauliflower recipe side is so easy to make for crispy and caramelized florets.

Using 3 simple ingredients, this oven roasted cauliflower recipe delivers cauliflower that is golden on the outside and tender on the inside.

roast cauliflower recipe in a white serving dish garnished with fresh parsley

The Cauliflower Roast You Need Most

You only need a handful of ingredients to make this roasted cauliflower recipe.
It’s easy, tasty, and pairs with just about anything—from weeknight chicken to holiday roast beef.
Cold leftover roast cauliflower is great used in other recipes like creamy cauliflower soup.
Whether you’re trying to eat more veggies, more low carb style, or just want something irresistibly snackable, this is the cauliflower roast you didn’t know you needed.

roast cauliflower recipe on a bake sheet garnished with fresh parsley

Bite-Sized Basics

Cauliflower – Look for fresh, firm cauliflower head that has tightly packed florets with no brown spots. Break or cut it into bite-sized pieces for even cooking. Wash cauliflower, turn it upside down and use a sharp knife to cut through the core, then gently pull apart the florets.
Olive oil – A light drizzle is all you need! It helps the cauliflower crisp up in the oven and adds light flavor. Toss the florets using a zipper bag, in a large bowl, or using your hands to coat.
Kosher salt – Just a pinch of Kosher salt will enhance cauliflower’s natural sweetness. Sprinkle evenly just before roasting.
Fresh parsley – Totally optional but highly recommended! A sprinkle of fresh parsley at the end adds a fun pop of color.

Roast Remix

Toss with chili flakes or a sprinkle of cayenne for a spicy kick.
Add some grated Parmesan in the last 5 minutes of roasting for a cheesy crust.
Add minced garlic, or sprinkle with garlic powder, curry powder, or smoked paprika before baking.
Squeeze fresh lemon juice over the top after roasting for zesty flavor.

roast cauliflower recipe garnished with fresh parsley on a bake sheet

Crisp Cauli Know-How

After washing, pat cauliflower very dry to prevent steaming.
Space out florets on the baking sheet to avoid soggy roasted cauliflower.
Roasting at a high 425°F helps crisp and caramelize those edges.
Coat the cauliflower evenly with best results.

close up of roast cauliflower recipe in a white serving dish

Savor Now, Store for Seconds

Roasted cauliflower is best fresh out of the oven when it’s hot and crispy. Serve it as a side or enjoy it as a low carb snack straight from the sheet pan.

Leftovers? Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Use cooled leftovers in other delicious recipes such as cauliflower potato salad. Reheat in the oven or air fryer to bring back that crispy texture—microwaving can make it soggy.

More Tasty Side Dishes To Try

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Roast Cauliflower Recipe

Donnalea

Servings

Prep 20

Cook 10

Total 30

Print Pin

Make cauliflower roasted in oven for a delicious side or ingredient for dishes like cauliflower potato salad or creamy cauliflower soup.

Equipment

baking sheet
paper towel

Ingredients

20 ounces cauliflower broke into bite sized pieces
1 teaspoon olive oil
¼ teaspoon kosher salt if desired
parsley for garnish

Instructions

Preheat oven to 425˚F.
Wash cauliflower and wipe dry with paper towel
Using a sharp knife, turn cauliflower over and slice into the core. Use the knife as a lever to break away chunks of cauliflower.
Cut out the core as much as possible, then continue to use the knife to help break apart the pieces.
Place on a foil lined baking sheet, drizzle with oil and toss with your hands.
Sprinkle with kosher salt and roast for 10 minutes, or until cauliflower is just tender and browned.
Garnish with parsley.

Notes

Small pieces roast for 10-15 minutes
Larger pieces 15-20 minutes

Nutrition

Calories: 30kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 125mgPotassium: 283mgFiber: 2gSugar: 2gVitamin C: 46mgCalcium: 21mgIron: 0.4mg

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