PSA: Cauliflower does NOT have to be doused in cheese sauce to be delicious. This was a revelation to me, guys! These days I’m 100% obsessed with perfectly crisp, garlicky oven Roasted Cauliflower. You HAVE to get it right, though: say no to bland and soggy cauliflower. I’ll show you how to roast cauliflower—you need to do it just right to make sure you get those crispy brown edges. Enjoy this veggie side dish alongside just about any meal, anytime of the year!
Table of Contents
- Cauliflower: sus?
- The best oven roasted cauliflower
- Tips for roasting cauliflower (and any veggie)
- Roasted cauliflower recipe ingredients
- How to roast cauliflower
- What to serve with roasted cauliflower
- How to serve cauliflower leftovers
- How to store leftover cauliflower
- Can you freeze roasted cauliflower?
- Roasted cauliflower frequently asked questions
- More incredible vegetable sides to make
- This recipe was posted in 2012!
- The Best Roasted Cauliflower is Crispy Recipe
- Story from 2012
The older I get, the more I realize I have no business being an adult. Like, I don’t know who up there decided to hand me a husband, house, and 4 kids. I can’t even put my eyeliner on right.
Last weekend I was reminded of this in full force. My daughter Valentine and I went on a trip to Utah to watch General Conference, which is a twice a year meeting where we hear from our church leaders. It was so much fun!! She earned this trip because she (at 8 years old!) read the entire Book of Mormon on her own, all 531 pages. I could not be more proud of her!!
We have lots of family in Utah, so I snuck by without having to rent a car. My sister-in-law let me borrow hers to drive to downtown Salt Lake City. We were rushing to arrive to the conference on time, and I’m not used to push-start cars because we live in the past…long story short, 3 hours later when we were walking back to the car I saw that the lights were still on. Oh dear, I thought. I’m going to have a dead battery!
Oh. Oh no. It was much worse. The car was still running. Like, 100% running, just sitting in Park, doors unlocked (because of course the car won’t let you lock if it’s on!) They have safety measures for the idiots of the world. Little did they know I could transcend them all.
But we’re not done guys, just you wait.
We fly home. On the shuttle back to long term parking, I realize I hadn’t remembered to even look at where we parked 3 days ago. Our car is somewhere out there, with thousands and thousands of others. Dozens upon dozens of rows. And it’s about to get dark.
I’m explaining to sweet little Valentine that we are probably going to have a big walk ahead of us. The cutest couple sitting next to us overheard and offered to drive us around to find our car. How nice is that??
So we hop in their car and I tell them I have a 2011 tan Camry. We drive for 10 minutes…no car.
We snake through the aisles of cars for another 10 minutes…nothing. I ask Shannon and John about themselves to find out how they became the nicest human beings.
Finally, after 35 minutes of me sweating bullets because I’m imposing so long on these kind people, we start retracing our steps. We have checked every. single. row.
Then we found an airport security guy. I told him my license plate number and he literally found it in 2 seconds. “It’s on H-42.” HOT TIP for anyone like me who can’t find their car at the airport!! 🤦♀️
So we drive right over to my car, and there it is. In a spot we had definitely passed by. Shannon and John take one look at the car and say, “That car is grey. Not tan.”
Shannon and John stayed and watched me turn the engine over, to make sure the car was officially on. I’m sure they had zero trust in my ability to not show up at the airport out of gas or something. What else does this hot mess of a woman need?? I cannot be trusted, obviously.
Okay, but really, do you feel better about yourself now?? Now that you know there are massive idiots out there walking this planet? We are there to make you look like a responsible genius. You’re welcome.
I should only have one job. Perfecting roasted vegetables. It’s all I’m cut out for. I was born for this, and nothing else. Let’s goooo
Cauliflower: sus?
I used to think cauliflower was nothing but a ghostly broccoli wanna-be. Also questionably healthy?? They always say white food is useless, right?! I’m just trying to be kind to my body, guys. 🤣
Well, cauliflower is the one giant exception to the white food rule. It is super good for you (Vitamin C! Vitamin K!), and super delicious to boot, WHEN you do it right.
Doin it right involves CRISPY CRISPY BROWNED EDGES. And smothering it with garlic, obviously. That’s exactly what we’re doing in this here recipe. There is a special technique for slicing the cauliflower that gets it just right for the crispy edges.
It’s the kind of side dish where if you pull it out of the oven before the rest of your dinner is ready, you might accidentally snack on half the pan while you’re prepping everything else. Does this happen to anyone else?? Roasted veggies forever, amiright.
The best oven roasted cauliflower
Think of cauliflower like an empty canvas. (God made it white for a reason, see??) It’s just ready and waiting for you to add all the flavor and color you like best. Once you have a handle on the basics of roasting cauliflower, you can take it any direction you want, with any combo of flavors and spices.
Today’s recipe is my favorite. Tons of garlic, lemon, and parmesan. It’s a really great basic recipe!
Here’s what I love about it:
- PERFECT BROWN CRISP. The only reason we really want to eat cauliflower, right? See, white food, it’s no good 🤣 make it brown.
- The perfect amount of oil to add flavor and help the cauliflower get crispy (you can add ghee for extra flavor oomph!)
- Garlic two ways: garlic powder, to make sure every surface gets coated, and fresh garlic to get that fresh, bold flavor. we’re not messing around.
- The right amount of salt to bring out the toasty flavor of the cauliflower
- A bit of lemon for some extra bright zing
- Parmesan cheese, which pairs well with the slightly nutty flavor of the cauliflower
- Fresh herbs, hello. Puts any dish over the top!
Tips for roasting cauliflower (and any veggie)
- Fat: Don’t skip it! Fat=flavor, say it with me now folks. The best fats to use are a good olive oil, ghee, or a mix of both. You also want just the right amount: too little, and the cauliflower will be dry; too much, and it’ll be greasy and won’t get a proper sear.
- Even Size: Cut the cauliflower into similar sizes so all the pieces cook evenly.
- Good Spacing: This is so important!! Leave plenty of space between each floret. No touching! You might feel ridiculous spreading them out so much, but crowding the pan is a death sentence. As it heats up, water is released from the cauli as steam. If there is enough space, the steam will rise up and evaporate, poof. BUT, if you smoosh all your cauliflower together, the steam will run right into the cauliflower next door, and that will steam-cook it instead of roasting. Be sure to leave WAY more space than you think! Like at least 1-2 inches!! I cannot emphasize this enough. For most large heads of cauliflower, you need TWO sheet pans to roast them.
- High Heat: The best temperatures for roasting are between 400-450 degrees. The high heat breaks down the starches in the cauliflower and gives it that crispy, caramelized goodness. yuuum
Roasted cauliflower recipe ingredients
Just look at how simple this list is! This is just a quick overview, full instructions and ingredient measurements are in the recipe card.
- large head of cauliflower
- olive oil
- garlic cloves
- garlic powder
- salt
- pepper
- butter
- lemon
- fresh parsley
- real parmesan cheese
How to roast cauliflower
It’s important to DRY your cauliflower as best you can. Wash it if you must but sometimes (shhh) if it’s lookin pretty fresh I don’t even wash it. I know, I know, turn me in.
We are going to slice this cauliflower a little different than normal. Cauliflower naturally divides itself into handy little florets, like a bouquet just for you. But for ROASTING, we want as much flat surface area as possible. More cauliflower touching the pan = more brown crispy edges. yasss
So we are going to slice our cauliflower like this, instead of the normal florets.
Add them to a pan, and I’m going to INSIST that you use two pans. I know, I know, this is incredibly annoying. Get your kids to wash the extra pan 😂 You CANNOT crowd the cauliflower on the pan, or it won’t roast no matter how long you go and how high you crank up that heat.
Cauliflower, as with most veggies, are mostly water. The goal of roasting is to get all that moisture outta here. We have to give it somewhere to go. Space on the pan means the moisture has somewhere to go — to evaporate. If the cauliflower is all bunched up, the steam just runs into each other, making i soggy sad. Don’t be like that!!
Now mix up some spices. I love garlic, a lil smoked paprika for color and a pop of flavor, and salt n peppa.
Don’t forget a few cloves of garlic on the pan. This infuses the cauliflower with flavor in the oven!! i love this, I always toss on a few cloves whenever I’m roasting. You can serve it or discard it if it roasts too far. (I usually eat it :)
Mix together the cauliflower right on the pan. MAKE SURE there is no oil pooled in the center of the pan. Take a paper towel to it if you have to. It’s hard to know exactly how much oil to add every time because every cauliflower is a different size. If there is a pool of oil, your cauliflower won’t get crispy, it will just stay soggy.
Ready for the oven!
Meanwhile, add some butter garlic and lemon to a pot. Let it melt and simmer for a while to infuse that garlic flavor.
Then pour it over your roasted cauliflower, when it’s roasty.
Then crank up the heat to a broil. We are going to hit these little cauliflowers one more time with a smattering of parmesan, because we love ourselves.
Sometimes I go a little too far, but honestly, I kind of love these little burned ones. SO SO CRISPYYYYY
Sprinkle with a little parsley and voila! That’s it! Who knew you could eat an entire cauliflower in one sitting?? 😂
What to serve with roasted cauliflower
I mean, who am I kidding. I could choose almost any dinner at random and think this cauliflower would be great alongside it. It’s flavorful, but not so specific as to be a side for one particular genre only. Here are some ideas of meals that I personally have served this with, or would like to!
- Pot Roast in Crock Pot >> this is a stupid easy recipe that delivers EVERY time (ps, don’t skip the best Mashed Potatoes)
- Chicken Stroganoff Crock Pot Recipe >> Truman, my 12-year-old, just requested this for his birthday dinner! My family loves it, and this cauliflower would pair perfectly
- Best Chicken Parm >> ultra crispy, as it should be 🫡
- Grandma Prudy’s Swedish Meatballs >> another family classic here, with a real-deal homemade gravy
- Creamy Tuscan Salmon (30 Minute Dinner!) >> restaurant quality, but super easy to make
- Lasagna Soup to end them all >> easy lasagna in a bowl that is a total crowd pleaser
- To Die For Crockpot Mac & Cheese >> a favorite with kids AND adults – it’s cheesy, creamy, and easy!
- Mediterranean Chicken from Dinner at the Zoo
- Healthy One Pot Pasta Recipe from The Big Man’s World
How to serve cauliflower leftovers
Side dish on day one, filler for so many things on day two:
- Chop up leftovers and put them in cheese quesadillas.
- Add to an omelette or scrambled eggs
- Chop small and add to your taco filling.
- Toss it into your Shakshuka
- Slap it cold on a Veggie Sandwich. DON’T knock this!!
- Chop small and add to Spaghetti Sauce
- Add to a pasta salad
- Use as an ingredient in a “bowl style” recipe like these Korean Beef Bowls.
How to store leftover cauliflower
Place any leftovers in a tupperware or glass container with an airtight lid. It will be good for about 3-5 days, but will lose a lot of flavor as time goes on so I recommend eating it within the first day or two.
To reheat, the best options are to put the cauliflower in a toaster oven (or air fryer if you have one), or in the oven. On any of those, just put it to broil (or the highest your air fryer will go) for 2-5 minutes until it’s warm and slightly crispy again. It will never be quite the same as the first time, but this method does perk it up nicely.
You can also reheat roasted cauliflower in the microwave on 50% power for a couple minutes. Just know that it will not have any crisp in it. Microwaves are basically giant steaming machines. Too much moisture to crisp!
Can you freeze roasted cauliflower?
You can, but I got some rules. Because there is so much moisture in vegetables, the freezing and thawing process can sometimes affect the texture of cauliflower. For some people it’s not an issue. Before you try to double the recipe to freeze half, maybe make a single batch and freeze just one serving and see how you like it!
If you do want to freeze, spread the leftover cauliflower over the same baking tray and flash freeze for 20-30 minutes. Transfer it to a freezer ziplock bag, making sure to get as much air out as possible before sealing. It will stay good in the freezer for 1-2 months.
To serve, pour the florets onto a baking sheet and place under the broiler for about 5-7 minutes. It’s already cooked, we just want to bring it to temperature and (hopefully) re-crisp it up as much as possible.
Roasted cauliflower frequently asked questions
Yes, totally! You don’t even need to add any extra time. Roast it FROZEN. The trick is that since there is a lot more moisture in frozen cauliflower than fresh, you need to MAKE SURE there is PLENTY of space around each cauliflower. Use an extra large sheet pan or two baking sheets.
There could be a few culprits! The most common problem is overcrowding the pan. If you have too many cauliflower florets on one sheet pan, it won’t get crisp. As cauliflower cooks, water is released as steam. If there is enough space, the steam will rise up and evaporate. If you smoosh all your cauliflower together, the steam will run into the cauliflower next door, and that will steam cook them instead of roasting. Be sure to leave WAY more space than you think! Like at least 1-2 inches. Other problems could be cutting the florets too small or cooking too long. If your cauliflower is oily AND mushy, you most likely used to much oil!
Super healthy! Cauliflower has so many great nutrients for your body. Yes, we’re adding oil, but if you get it in the right amount it should still be a net benefit for you (especially since there are actually some vitamins that cannot be used by your body without fat!)
More incredible vegetable sides to make
I loooove me a good side veggie. Decently prepared ones make eating my greens (or whites?? 😂) something I want to do rather than have to do! Check out some of my very favorite veggies that make it to my dinner table all the time.
- Easy Roasted Broccoli Recipe >> kinda like the Elphaba sister to this recipe! 💚 My kids LOVE it
- Best Roasted Brussel Sprouts and Roasted Sweet Potatoes Recipe >> these can go with any meal, anytime, and I will be so happy!
- Roasted Red Potatoes in Oven >> are potatoes a veggie? i don’t even care, these are irresistible, I tell you
- Oven Roasted Asparagus with Balsamic Browned Butter >> do I really even need to say anything else besides “balsamic browned butter”?
- Lemon Almond Green Beans >> these come together so fast and have a ton of bright flavor
- Mexican Cucumber Salad with Cilantro and Lime >> that cilantro and lime kick does it for me every time, plus it’s SO light and refreshing
- Fresh Coleslaw (with Lemon and Herbs!) >> my absolute favorite coleslaw, ever
- Balsamic Grilled Vegetables Recipe from Sweet Phi
- Special Occasion Side Dish from Proud Italian Cook
This recipe was posted in 2012!
And here is the old photo to prove it ↓ 🤣 My old story that I originally wrote is below the recipe card.
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The Best Roasted Cauliflower is Crispy
Equipment
- half sheet pan
- Extra large 21×15 baking sheet or use two half sheet pans
Ingredients
- 1 large head cauliflower, about 7-8 cups
- 3 tablespoons light olive oil*, or any oil with a high smoke point
- 2-3 cloves garlic, smashed, for the roasting pan
- 1 teaspoon kosher salt, use HALF the amount if using table salt
- 1 teaspoon garlic granules, or powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly cracked pepper
- 2 tablespoons butter
- 2 cloves garlic, smashed, for the butter
- 1/2 lemon, juiced
- 1/4 cup parmesan cheese**, to taste
- 2 tablespoons parsley, finely chopped, optional
Instructions
- Preheat your oven to 425 degrees. Arrange two oven racks near the center of the oven.
- Dry the cauliflower. Rinse as necessary, then dry with paper towels. Sometimes I don't even wash it if it looks clean. (are we still friends??)
- Slice your cauliflower. Don't chop into florets!! This is key for getting a good hot sear on the edge of your cauliflower. Slice the cauliflower in half, then lop off the stem. Then slice into half-inch thick steaks. See photos. Carefully separate into florets that are FLAT. See photos.
- Divide the cauliflower pieces between TWO half sheet pans. Yes, I said two, I know you think this fits on one pan but its doesn't. If you want crispy edges, you need two pans. If you want steamed cauliflower, shove it all on one pan. (if you're doing that, you may as well just toss it in the microwave, it will have the same effect!)
- Add garlic. Smash and peel 4 cloves of garlic and add two to each pan.
- Drizzle one pan with 1 and 1/2 tablespoons oil. Drizzle the other pan with another 1 and 1/2 tablespoons oil.
- Add spices. In a small bowl, mix together 1 teaspoon kosher salt, 1 teaspoon garlic granules, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Sprinkle the spices evenly over both pans.
- Use your hands to mix all the cauliflower together. Take some time to work the oil and spices into the cauliflower and garlic. If there is oil that pools at the center of the pan, wipe some off with a paper towel. Your cauliflower will not get crisp if there is TOO much oil. You just want each piece coated.
- Roast the cauliflower at 425 for 10 minutes, one pan on top, one on bottom.
- After 10 minutes, switch the pans in the oven. Do not disturb or flip the cauliflower. Roast for another 10 minutes.
- After about 20 minutes total in the oven, the cauliflower should be looking browned and crispy.
- Make the garlic butter while the cauliflowers roasts. In a small pot, add 2 tablespoons of butter, and the juice from 1/2 lemon. Smash 2-3 cloves of garlic (depending on size and your love for garlic) and add to the pot. Turn the burner on to medium and stir the butter around until it is melting, then immediately turn the burner down to low. Keep the burner at low and cook for another 5-10 minutes, stirring occasionally. If the garlic starts to brown, remove the pan from the heat.
- Grate 1/4 cup parmesan cheese.
- Pour on the lemon butter sauce. When the cauliflower is done roasting, carefully pour the lemon garlic butter over the cauliflower on the pan. Sprinkle each pan with parmesan cheese.
- Turn your broiler on to high heat. Move one oven rack up to the highest position. Broil one pan at a time. Broil for 1 minute, do NOT walk away! You can go from lovely roasted cauliflower to burnt bits in no time. Check it every 30 seconds or so. You don't even have to shut the oven door if you don't want to.
- Garnish with 2 tablespoons finely shopped parsley!
- Storage: Store leftovers covered in the fridge for 2-3 days!
Notes
Nutrition
Story from 2012
Why don’t you plant your tulips…next to my tulips?
I have a minor obsession with flowers, so you better believe I drag Eric to our local tulip festival every year. This time I tried to pass it off as a “date” even though we brought Charlotte with us and Eric was much more interested in wafting in the scent of fried food than squealing at the sight of so many flowers (which is what I was doing).
Aren’t tulips so dang pretty? Every year I imagine myself sitting on a nice blanket next to a bed of gorgeous tulips like these, enjoying the soft breeze and perhaps sipping a refreshing drink, while having an engaging conversation with my husband.
But this picture is honestly more representative. Poor Charlotte crying because she got sunscreen in her eyes, oppressive heat, intense sweating, no shade anywhere, and 5 bazillion people. I just can’t wait until we have a whole passel of kids to drag around on family outings and force them to have fun until they cry.
This recipe is PERFECT!!!! SO delish! Who knew that veggies could be This Good???
Also, I Love, Love, LOVE your story about attending General Conference! I’m OCD or I would’ve totally also left my car running when we got a push button! SO happy you were able to get tickets & honor your daughter’s effort. What a special trip . . . and how great that your car was still there!
A security guy once told me about driving a man around for THREE+ hours, looking for his car in airport parking! They had not recorded his license plate, for some reason. They were so kind, and tried very hard to help him locate it. Finally, as it approached 3. 5 hours since the search began, he said, “you know, I think I left my car in DENVER!!!” I guess most of us mess up sometimes . . .
AMEN Dana!! Who knew cauliflower could be so good! And I cannot believe that story about the lost car!! How does it take you 3.5 hours to remember your car is in a different city?? But honestly it sounds like something I would do, haha. 🤦♀️ Case in point, leaving my car on downtown. haha! I think someone was watching over me 🤣
YOU HAVE GOT ME WONDERING ABOUT THE “DEEP FRIED CAULI” YOUR FRIEND THAT HAS THE BBQ PLACE. WOULD YOU PLEASE TELL ME MORE ABOUT THIS.
THANK YOU IN ADVANCE….YOU MENTIONED THIS!!
SAUN
As a cauliflower lover, this recipe is among my favorites. I have a friend with a BBQ place. He does a very similar side dish of deep fried cauliflower. This is equally good and healthier because of roasting.
Deep fried cauliflower!!! That sounds legit. Do they put a breading on first, or what? YUM! Thanks for chiming in DyAnn!
Yes, he puts a well-seasoned breading of flour and cornstarch on it.
Karen~
The garlic cauliflower was sooooooooooo good! The house smelled wonderful from the garlic. I used the sprinkle on Parmesan and dried parsley and it was still great. I really will try it like the recipe. I only made 1/2 as there are only 2 of us! What a hit! Thanks!
Yay I’m so glad you loved it! And good to know that even the cheater version tastes great :) I will keep that in mind!
This is intriguing enough that I ran right out and bought cauliflower! (did you know I used to think it was spelled ‘collie-flower?’ hey, I was 9) the real flowers in your pics are gorgeous!
That’s okay. I used to think that “fatigue” was pronounced fat-ig-you, and said it like that in a talk at church in front of at least 200 people.
HA! I never would have thought of eating cauliflower in the temple, but if it was this recipe I would. And good luck bamboozling your kiddos.
I love cauliflower. It’s so….pure and lovely and of good report and praiseworthy. Seriously, it’s the only food you could even think about eating in the temple.
I’m going to have to try this recipe AND the whole sneaky quesadilla trick (because the rest of the family hasn’t been converted into cauliflower lovers yet.)