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Home Vegetable Sides Cauliflower

Roasted Cauliflower

By:Nagi
Published:7 Dec '20Updated:8 Feb '21
7 Comments
Recipe v Video v Dozer v

Roasted Cauliflower isn’t the sort of recipe that makes people jump up and down with excitement. But once you know how to roast it well (and cut florets easily, for that matter), you’ve got a handy quick vegetable side up your sleeve at all times!

Delicious eaten plain. Magical used in this Ottolenghi Cauliflower Salad!

Roasted Cauliflower on a tray fresh out of the oven

Welcome to Day 15 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve. Something different to the usual sugar-loaded baking countdowns!!

Though not technically a salad as such, this is a good life skill to have and a precursor to a wonderful cauliflower recipe I’m sharing tomorrow:

Roasted Cauliflower

I’ve always said that cauliflower is one of the greatest vegetables to roast, transforming from dry and tasteless to soft, sweet and juicy with terrific caramelised edges.

It also requires minimal work to prepare to pop into the oven and is a lot less messy to cut than broccoli if you know the quick and easy way to cut cauliflower florets!

Cauliflower florets
Roasted Cauliflower in a bowl, ready to be served

What you need for roasted cauliflower

Here’s all you need – cauliflower, olive oil, salt and pepper. Garlic is optional – but it really does make it even more tasty!

What you need to make Roasted Cauliflower

Parmesan flavoured option

In today’s recipe, I’m also providing a Parmesan flavoured option which also has a bit of breadcrumbs. The savoury boost from a sprinkle of parmesan along with the little bits of crunch from the Panko breadcrumbs really takes this to a level of serious tastiness!

This is what it looks like – see those little golden clumps of parmesan crunchiness?? SO GOOD!

Close up of Parmesan Roasted Cauliflower

How to make roasted cauliflower

The biggest mistake most people make with roasted cauliflower is roasting at too low a temperature. We need a hot oven of 220°C/425°F so the cauliflower gets nice browning on it before the inside turns into soggy mush!

How to make Roasted Cauliflower
Overhead photo of Roasted Cauliflower on a tray

I’m sharing today’s recipe ahead of a great Cauliflower Salad recipe I’m publishing tomorrow. But hand on heart, even cauliflower roasted with just salt and pepper really is delicious.

And if you wanted to tart it up a bit, serve it with a Tahini Drizzle from this Broccolini recipe, or a simple Lemon Yogurt Sauce from this Roasted Pumpkin recipe. Plate them up the same – pile the cauliflower up then drizzle with the sauce, finish with a sprinkle of parsley or coriander/cilantro. It’s wonderful! – Nagi x

What is the Holiday Salad Marathon?

This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!

These salads are in addition to my regular 3 new recipes a week. Because aren’t you bored of the usual tomato-cucumber-lettuce garden salad routine??

Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Parmesan Roasted Cauliflower

Roasted Cauliflower

Author: Nagi
Prep: 5 mins
Cook: 25 mins
Side Dish, Vegetable
Western
5 from 6 votes
Servings5
Tap or hover to scale
Print
Recipe video above. The key to really good roasted cauliflower is a hot oven so you get tasty golden edges before the inside turns into overcooked mush!
Parmesan and breadcrumbs is a sensational extra flavour variation that elevates it – the extra savoury boost plus little bits of crunchy bits is seriously good!
Sauce options: Pile roasted cauliflower on plate and drizzle with Tahini Sauce from this recipe, or Lemon Yogurt Sauce from this recipe.

Ingredients

  • 1 large head cauliflower , cut into florets (see my easy method)
  • 2 1/2 tbsp olive oil
  • 1/2 tsp each salt and pepper
  • 2 garlic cloves , finely minced
  • 1 tbsp parsley , roughly chopped, for sprinkling (optional)

Parmesan Flavour Option:

  • 2 tbsp parmesan , finely grated (store bought, sandy type)
  • 3 tbsp panko breadcrumbs

Instructions

  • Preheat oven to 220°C/425°F (200°C fan).
  • Toss cauliflower in a large bowl with oil, salt, pepper and garlic if using. (You can do this on the tray, but you’ll need more oil). Add parmesan and Panko breadcrumbs at this point, if using.
  • Spread on tray. Roast 20 minutes. Flip cauliflower, roast a further 5 minutes until you have golden edges and it’s soft all the way through.
  • Serve immediately, sprinkled with parsley if using.

Recipe Notes:

Nutrition per serving for plain Roasted Cauliflower ie not the parmesan flavour variation.

Nutrition Information:

Calories: 80cal (4%)Carbohydrates: 6g (2%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 1g (6%)Sodium: 268mg (12%)Potassium: 344mg (10%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 64IU (1%)Vitamin C: 57mg (69%)Calcium: 27mg (3%)Iron: 1mg (6%)
Keywords: cooking cauliflower in the oven, roasted cauliflower
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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7 Comments

  1. E says

    February 23, 2021 at 11:21 am

    5 stars
    Simple and delicious. Hubby kept grabbing the raw ones from the tray while the stove was preheating. The combination of bread crumbs, parm and garlic is really tasty.

    Reply
  2. S says

    January 31, 2021 at 2:28 am

    5 stars
    Absolutely sublime. So easy and so delicious. Thank you Nagi.

    Reply
  3. Kristin says

    January 25, 2021 at 8:53 pm

    5 stars
    I was looking to add more vegies every day..wow this was surprising! So easy and so yummy! Can’t wait to grab a few out of the fridge cold..instead of chips!

    Reply
  4. Beatrice says

    January 12, 2021 at 11:40 pm

    5 stars
    Dear Nagi, Greetings from the snowy Austrian Alps! I can’t believe there are only 2 comments here. ‘Course, cauliflower lovers are few and far…I used parm, fresh thyme, paprika, and panko. The leftovers made a fabulous soup, simmered 30 mins with beef Knorr jelly (now available worldwide, thanks to Unilever) and some leftover homemade stock. Fabulous!!

    Reply
    • Kristin says

      January 25, 2021 at 8:56 pm

      5 stars
      Beatrice I was thinking of soup after I roasted up my cauli! Yumm! Can’t wait to make my next grocery order!

      Reply
  5. Candace says

    December 10, 2020 at 10:26 am

    5 stars
    Yes Nagi, you did it again! Roasting at a higher temperature – soooo much better. Thank you thank you….

    Reply
  6. Rosey says

    December 8, 2020 at 8:00 pm

    Great to see all the salad recipes going to try and make them my advent calendar countdown to Xmas
    Loved the celery salad always have some in the crisper and hate to see it go into the compost

    Reply

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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