This Seasoned Roasted Cauliflower is a very easy recipe to make! The cauliflower is slightly crispy on the outside and perfectly tender on the inside. It’s a savory side dish that will pair well with your favorite protein main dish!
Vegetable side dishes are an important side dish to a fully, rounded-out meal. So when they're easy to make and super delicious, it makes dinnertime that much better.
This bacon-wrapped asparagus and these cheesy stuffed peppers are vegetable side dishes that are also easy to make with any main dish too.
[feast_advanced_jump_to]⭐️ Why This Recipe Works
- Simple Seasoning: although cauliflower doesn't have to be seasoned a lot to be delicious, this incredible blend of seasonings makes this recipe have one of the best flavors!
- Easy Recipe: It doesn't get much easier than coating the cauliflower florets in spices, and popping it in the oven to finish cooking. Definitely one of the easiest recipes to make!
- Healthy Vegetable: With only a little oil, and delicious seasonings, this vegetable side dish is a healthier choice compared to some.
🧾 Ingredients for Roasted Cauliflower
This recipe uses simple ingredients and very little steps.
- 1 head of Cauliflower cut into bite-sized florets (592 grams about 1 ½ lbs) 4 cups
- 2 cloves Garlic finely chopped (minced) about 2 Tablespoons (17 g)
- ½ teaspoon Salt (1 g)
- ½ teaspoon Black Pepper (1 g)
- 1 teaspoon Smoked Paprika (2 g)
- 1 teaspoon Cumin (2 g)
- 2 Tablespoons Olive Oil (30 ml)
- 1 teaspoon Oregano (2 g)
- 1 teaspoon Onion Powder (2 g)
🍳 Equipment
- Baking Sheet or Baking Tray
- Mixing bowl (large enough to hold cauliflower)
- Parchment Paper or Reusable Silicone Baking Mat
- Whisk
- Spatula
- Colander or Salad Spinner
👩🏻🍳 How to Make this Roasted Cauliflower
*Be sure to see the recipe card below for the full ingredients list & instructions!*
- Preheat the oven to 425 degrees F.
- Line a baking sheet with a piece of parchment paper, aluminum foil or place a reusable silicone baking mat on your baking sheet. Set aside.
- Cut your head of cauliflower into bite-sized pieces by cutting the cauliflower head in half, and then in half again. Carefully slice out the middle stem. The pieces of cauliflower will easily pull apart.
- Place the cut-up cauliflower into a colander or a salad spinner basket, and rinse the cauliflower using water. Drain the water and either pat dry with a towel or using your salad spinner, spin the excess water off.
- Transfer the cauliflower to a large bowl. You can also save time by purchasing a bag of pre-cut cauliflower (Image 1 above.)
- Finely chop (mince) your 2 cloves of garlic and then add to the bowl with the cauliflower.
- In a small bowl add the salt, pepper, smoked paprika, cumin, oregano, and onion powder. Using a small whisk or a fork stir to combine the spices together (Image 2).
Tip: Be careful slicing the apples through the core. Using a very sharp knife (this is my favorite knife for slicing) will result in easier slices.
- Drizzle the olive oil over the top of the cauliflower. Using a spatula or wooden spoon, stir to evenly coat the cauliflower with the olive oil.
- Sprinkle half of the spice mixture over the cauliflower. Then using your spatula or wooden spoon, toss or stir to fully combine (Image 3).
- Add the remaining spice mixture to the bowl and then, using your spatula or wooden spoon, stir to fully combine making sure that every cauliflower piece has some of the spice mixture on it.
- Transfer the cauliflower to the prepared baking sheet. Spread out the cauliflower in a single layer, so it’s evenly distributed on the baking sheet (Image 4).
- Add to the hot oven to roast cauliflower. Bake at 425 degrees for 20 minutes or until the edges of the cauliflower are golden brown. Enjoy the oven-roasted cauliflower immediately.
💭 Recipe Pro Tips
- Scrape the bowl: Scrape the inside of the bowl over the cauliflower when transferring the cauliflower to the baking sheet to make sure that all of the oil, spices, and garlic pieces are transferred.
- Parmesan Cheese: If desired, you can sprinkle parmesan cheese on the cauliflower after it comes out of the oven to make a parmesan roasted cauliflower.
📋 Recipe FAQs
Your cauliflower can become mushy if your pan is overcrowded and not enough air is able to circulate. Make sure that you leave room in between the florets so they’re able to cook evenly.
Another reason is using too much oil. You only want to use enough oil to caramelize the florets but not too much that they become soggy.
When you finish cutting your cauliflower up into bite-sized florets, you can rinse them. Using a salad spinner, spin them to remove the excess water.
You can also pat the florets dry with a paper towel. This will also help ensure that your cauliflower comes out crispy
Store the cauliflower in an airtight container and store it in the fridge for up to 3 days. To reheat, place in the oven at 350 degrees for about 10 minutes. You can microwave them but they will not come out as crisp.
🥙 More Vegetable Dishes
If you love easy vegetable side dishes like this easy roasted cauliflower recipe, then you're in the right place! Here are some that you may have missed, that you'll want to add to your recipe book!
Seasoned Roasted Cauliflower
Ingredients
- 1 head cauliflower cut in to bite-sized florets (about 4 cups) - 592g
- 2 cloves garlic finely chopped (minced) which is about 2 Tablespoons - 17g
- ½ teaspoon salt 1g
- ½ teaspoon pepper 1g
- 1 teaspoon smoked paprika 2g
- 1 teaspoon cumin 2g
- 1 teaspoon oregano 2g
- 1 teaspoon onion powder 2g
- 2 tablespoons olive oil 30ml
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with a piece of parchment paper, or place a reusable silicone baking mat on your baking sheet. Set aside.
- Cut your head of cauliflower into bite-sized pieces by cutting the cauliflower head in half, and then in half again. Carefully slice out the middle stem. The pieces of cauliflower will easily pull apart.
- Place the cut-up cauliflower into a colander or a salad spinner basket, and rinse the cauliflower using water. Drain the water and either pat dry with a towel or using your salad spinner, spin the excess water off.
- Transfer the cauliflower to a large mixing bowl. You can also save time by purchasing a bag of pre cut cauliflower.
- Finely chop (mince) your 2 cloves of garlic and then add to the bowl with the cauliflower.
- In a small bowl add the salt, pepper, smoked paprika, cumin, oregano, and onion powder. Using a small whisk or a fork stir to combine the spices together.
- Drizzle the olive oil over the top of the cauliflower. Using a spatula or wooden spoon, stir to evenly coat the cauliflower with the olive oil.
- Sprinkle half of the spice mixture over the cauliflower. Then using your spatula or wooden spoon, toss or stir to fully combine.
- Add the remaining spice mixture to the bowl and then, using your spatula or wooden spoon, stir to fully combine making sure that every cauliflower piece has some of the spice mixture on it.
- Transfer the cauliflower to the lined baking sheet. Spread out the cauliflower so it’s evenly distributed on the baking sheet.
- Add to the preheated oven. Bake at 425 degrees for 20 minutes or until the edges of the cauliflower are golden brown.
Nutrition
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