Roasted Cauliflower

August 5, 2020 by Beth Pierce 34 Comments

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Delicious Roasted Cauliflower is made easily with olive oil, Parmesan cheese, and a handful of spices that you may already have in your pantry. This is one of our favorite healthy ways to eat cauliflower, and it is the perfect side dish for roasted chicken, grilled steak, or braised beef.

Delicious Roasted Cauliflower is made easy with olive oil, Parmesan cheese and a handful of spices that you may already have in your pantry.

Cauliflower is one of our favorite vegetables. It is just so delicious and incredibly versatile. This particular cauliflower recipe is one we serve often. It comes together so quickly and is heart-healthy with plenty of flavor from olive oil, herbs, and spices. Do you enjoy eating cauliflower? Have you tried any of my other cauliflower recipes? This one, Cauliflower Au Gratin, Loaded Cauliflower Casserole, and Buffalo Cauliflower are just a few of our favorites.

This is one of our favorite healthy ways to eat cauliflower and it is the perfect side dish for roasted chicken, grilled steak, or braised beef.

How to make Roasted Cauliflower

This recipe could not be any easier. Start by washing and cutting your cauliflower off the stem into uniform pieces. Dry very thoroughly with paper towels. Now in a large bowl, whisk together the olive oil, garlic powder, onion powder, salt, pepper, oregano, dried thyme, basil, and marjoram. Next, add the dried cauliflower pieces and stir gently to coat.

Then place on a parchment-covered baking sheet in a single layer. Drizzle any remaining oil from the bowl over the cauliflower. Roast it in the oven for about 15-20 minutes, then remove it from the oven and sprinkle it with freshly grated Parmesan Cheese. Finally, return the cauliflower to the oven and roast for another 5-7 minutes.

A heart healthy easy roasted cauliflower side dish made with wholesome ingredients like olive oil, Parmesan cheese, dried herbs and spices.

Recipe notes and helpful tips

This recipe is for one small to medium head of cauliflower. Some of the heads that we get at the market in town are the size of small countries, so you may need to double the oil and spices.
Separate the cauliflower into uniform bite-sized pieces so it cooks evenly. Keep in mind that it will shrink up a bit.
I like to use parchment paper on the baking sheet as it really helps evenly brown it and keep it from sticking to the pan. Likewise, you can grease the baking sheet or cover it with aluminum foil.
The amount of roasting time varies with the size of the bites you have cut. It is done when the cauliflower is tender and lightly browned.
Season with more salt and pepper to taste when done roasting.
Other spices and herbs to try include parsley, paprika, curry powder, or red pepper flakes.
Store leftovers in an airtight container in the fridge. For best results, reheat in an air fryer, oven, or microwave.

How to separate cauliflower

Turn the cauliflower stem side up and remove large leaves from the base.
Using a sharp knife, cut around the stem of the cauliflower. The florets will drop from the stem.
Break the cauliflower into large florets using your hands.
Cut away any large or long stems.
Using a sharp knife, cut any large florets into bite-size pieces or separate them using your fingers.

Roasted Cauliflower is the perfect side for chicken, beef and pork.

More vegetable recipes you will love!