Roasted Cauliflower

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

It is delicious and incredibly versatile. We often serve this recipe, which comes together quickly and is heart-healthy. Olive oil, herbs, and spices impart plenty of flavor. Have you tried any of my other cauliflower recipes? This recipe, Cauliflower Au Gratin, Loaded Cauliflower Casserole, and Cheesy Cauliflower Soup, are just a few of our favorites.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Cauliflower: This recipe calls for one small to medium head of cauliflower. However, some of the heads we get at the town market are the size of small countries, so you may need to double the oil and spices.
• Seasonings: Garlic powder, onion powder, salt, black pepper, oregano, thyme, basil, and marjoram. Other spices and herbs include parsley, paprika, curry powder, and red pepper flakes. Use dried herbs before roasting and fresh herbs after roasting. For fresh herbs, try parsley, cilantro, rosemary, or thyme.
• Parmesan cheese: Freshly grated Parmesan cheese is worth every penny. It has a better texture, tastes better, and melts better than pre-grated Parmesan.

How to Make Roasted Cauliflower

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

1. Wash and cut the cauliflower off the stem into uniform-sized pieces. Dry thoroughly with paper towels.
2. Whisk the olive oil, garlic powder, onion powder, salt, pepper, oregano, dried thyme, basil, and marjoram in a large bowl. Add the dried cauliflower pieces and toss gently to coat.
3. Place the cauliflower on a parchment-covered baking sheet. Drizzle any remaining oil from the bowl over the cauliflower.
4. Bake for 15-20 minutes, then remove it and sprinkle it with freshly grated Parmesan cheese. Return to the oven and roast for 5-7 minutes.

Preparation Tips

• 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. Using your hands, break the cauliflower into large florets. Cut away any large or long stems. Using a sharp knife, cut any large florets into bite-sized pieces.
• I like using parchment paper on the baking sheet as it 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 roasting time varies with the size of the pieces you cut. It is done when the cauliflower is tender and lightly browned.

Flavor Variations

• Mexican: Omit the oregano, thyme, basil, marjoram, and Parmesan cheese. Replace them with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/8 teaspoon ground cayenne. Garnish with chopped fresh cilantro.
• Cajun: Add 1 teaspoon paprika and 1/8 teaspoon ground cayenne pepper
• Mediterranean: Omit the oregano, thyme, basil, marjoram, and Parmesan cheese. Replace with 2 teaspoons of ground cumin and 1 teaspoon harissa spice. After baking, drizzle with fresh lemon juice.
• Sweet: Add 1 teaspoon of sugar. Sprinkle with golden raisins and pine nuts instead of Parmesan cheese. Return to the oven for 5-7 minutes.

More Roasted Vegetables

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