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Home Veg and Salad Sides Cauliflower

Roasted Cauliflower

By:Nagi
Published:7 Dec '20Updated:9 Aug '21
24 Comments
Recipe v Video v Dozer v

Roasted Cauliflower isn’t the sort of recipe that makes people jump up and down with excitement. Not in the same way as, say, um, Cauliflower Cheese. 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 15 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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24 Comments

  1. Emily says

    December 10, 2022 at 8:11 pm

    5 stars
    Perfect roast cauliflower. Parmesan and breadcrumbs made all the difference!

    Reply
  2. Karen Owen says

    September 1, 2022 at 4:50 pm

    5 stars
    Delicious! Made the Panko Parmesan version. so easy and delicious. Used GF panic crumbs as daughter is celiac and was yummy.

    Reply
  3. Sally says

    April 26, 2022 at 7:31 pm

    5 stars
    Absolutely delicious! What a great way to enjoy veggies! I had it with the Greek yoghurt and it was a fantastic combo

    Reply
  4. Cathleen says

    September 16, 2021 at 12:18 pm

    5 stars
    Hi Nagi. This was amazing!!! I am not great with spice, so reduced it to a teaspoon, but it is so delicious. Eating it as a meal on its own. Thanks for another great recipe,

    Reply
  5. Tina says

    September 13, 2021 at 9:13 am

    I made this twice now and the family ate it up! I need to make two heads of cauliflower next time so I can have leftovers. I added a little more garlic, a little lemon juice and omitted the panko. It was soooo good.

    Reply
  6. Roselyn says

    September 4, 2021 at 11:23 am

    5 stars
    Delicious! Used it in Skinnytaste’s Cauliflower “Mac” and Cheese and this roasted cauliflower made the dish! Now my fave ♥️ Yum

    Reply
  7. Rina says

    September 1, 2021 at 5:40 pm

    I have been using this recipes for third time now..thank you..oh..and I have made few others as well from your website. ..the best..

    Reply
  8. Leya says

    August 15, 2021 at 11:43 am

    Unreal With the yogurt lemon sauce takes this to another level

    Reply
    • Nagi says

      August 16, 2021 at 5:15 pm

      Wahoo, I’m so glad you love it Leya! N x

      Reply
      • Carol Walden says

        September 6, 2021 at 5:49 am

        5 stars
        Really good! Didn’t add garlic as not too keen & didn’t add breadcrumbs or parmesan but was still delicious!!

        Reply
  9. Sue R says

    May 5, 2021 at 3:43 pm

    5 stars
    Gosh this was SO SO good! I mixed in halved brussels sprouts as well though just because I needed to use them.

    Reply
    • Nagi says

      May 6, 2021 at 4:40 pm

      YUM! What a great idea Sue!! N x

      Reply
  10. Deb says

    April 24, 2021 at 1:49 pm

    Could you mix broccoli in with this also Nagi?

    Reply
    • Nagi says

      April 24, 2021 at 2:24 pm

      Yes 100% Deb!! N x

      Reply
  11. Candy says

    April 21, 2021 at 7:42 pm

    Yum. Easy and tasty. I used garlic powder instead of fresh garlic as I was being lazy. Winner.

    Reply
    • Nagi says

      April 22, 2021 at 9:09 am

      WOOT!! That’s awesome Candy! N x

      Reply
  12. Annmarie Finney says

    March 16, 2021 at 12:25 am

    5 stars
    Didn’t realise how nice this would be … so tasty I will definitely be cooking again soon, I made this with your honey and mustard drumsticks and your smashed potatoes!

    Reply
  13. 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
  14. S says

    January 31, 2021 at 2:28 am

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

    Reply
  15. Kristin says

    January 25, 2021 at 8:53 pm

    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
  16. Beatrice says

    January 12, 2021 at 11:40 pm

    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

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

      Reply
  17. 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
  18. 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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Join my free email list to receive THREE free cookbooks!

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