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Roasted Cauliflower - Image 2

Roasted Cauliflower

This easy roasted cauliflower recipe delivers perfectly caramelized florets with minimal effort. A versatile and delicious side dish that's ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into bite-sized florets
  • 3 tbsp olive oil extra virgin preferred
  • 1 tsp salt kosher or sea salt
  • 0.5 tsp black pepper freshly ground
  • 1 tsp garlic powder optional
  • 1 tbsp grated Parmesan cheese optional, for serving

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Large mixing bowl
  • Spatula or wooden spoon

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, and garlic powder until evenly coated. Spread the florets in a single layer on the prepared baking sheet.
  3. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and the edges are nicely browned.
  4. Remove from the oven and, if desired, sprinkle with grated Parmesan cheese while still hot. Serve immediately.

Notes

Chef's Tips:
• For extra crispy cauliflower, broil for the last 2-3 minutes of cooking, watching closely to prevent burning.
• Avoid overcrowding the baking sheet to ensure even roasting and caramelization.
• Serve as a side dish or toss with pasta for a quick and easy meal.
Food Safety:
• Ensure cauliflower is cooked to an internal temperature of 165°F (74°C) for food safety.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.