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Published: March 20, 2014Updated: August 30, 2021Author:Amy
Sweet cauliflower tossed in olive oil, garlic, thyme, and Parmesan cheese, then cooked until tender and golden. Roasted Cauliflower is a simple side dish with fantastic results and goes with just about everything!
Looking for more cauliflower recipes? Don’t miss our Roasted Cauliflower Parmesan, Mashed Cauliflower, and Cauliflower Curry Rice.
Easy Oven Roasted Cauliflower
Ah, roasted cauliflower. I’m in love with this stuff! It’s seriously like candy to me. Well, not quite. But close!
Sometimes I’ll throw this together and eat it for lunch – nothing else with it. Roasted (and grilled) vegetables are just the best.
This recipe for Roasted Cauliflower couldn’t be easier, too. You only need cauliflower, olive oil, garlic, thyme, Parmesan cheese, salt, and pepper. You could also sprinkle additional seasonings on your cauliflower, but I just love it simple. Roasting vegetables brings out the absolute best flavor – they really don’t need anything else.
Roasted Cauliflower Recipe
Here’s what you’ll need: (Scroll below to the printable recipe card for details and measurements.)
Cauliflower: A whole head of fresh cauliflower, cut into small florets. If you’re in a crunch for time, some markets even sell it pre-cut.
Extra-virgin olive oil: This will give the dish some moisture and richness.
Garlic: Peeled and smashed, so buy it fresh.
Thyme: Fresh thyme sprigs are ideal. Skip the dried herbs for this recipe.
Seasoning: Simple salt and pepper, to taste
Parmesan: Freshly grated Parmesan cheese off the block. Skip the pre-grated kind in the plastic tub.
How to Roast Cauliflower
Here are a few tips to ensure your cauliflower is roasted perfectly! (Don’t miss the detailed printable recipe card below and the video.)
Cut the florets into medium-sized florets.Too small and they’ll burn.
Make sure the florets are uniform in size.Making sure they’ll all the same size, allows them to cook the same.
Place them onto the baking sheet in a single layer.Vegetables let off moisture as they cook and if they’re piled on top of one another they will steam and not roast.
Toss halfway through cooking.This allows the florets to roast evenly and brown on all sides.
What temperature to roast cauliflower?Roast at 425 degrees F. High heat is best!
How long to roast cauliflower? Roast until the cauliflower is tender and slightly crisp, about 25 minutes at 425. Don’t over-cook the florets or they’ll be mushy and fall apart. You want them to be al dente and nicely browned around the edges – the charred pieces are the most delish!
What to Serve with Cauliflower
Our roasted cauliflower recipe is perfect any time of year. Serve it with one of the following for a complete meal:
Skillet Steak
Honey Garlic Chicken
Baked Chicken Breast
Air Fryer Pork Chops
How to Make Roasted Cauliflower – Video
More Roasted Vegetables:
The Best Roasted Broccoli
Roasted Green Beans
Roasted Eggplant and Cherry Tomatoes
Rosted Parmesan Creamed Onions
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Parmesan Roasted Cauliflower
Roasted Cauliflower is a simple side with fantastic results! Sweet cauliflower tossed with seasonings and Parmesan, then roasted until tender and golden.
1headcauliflower, cut into florets about 1 1/2 inches each
3tablespoonsextra virgin olive oil
4clovesgarlic, peeled and smashed
4sprigsfresh thyme
salt and pepper to taste
1/3cupfreshly grated Parmesan
Instructions
Preheat oven to 425 degrees F.
Toss florets on a large rimmed baking sheet with the olive oil, garlic, and thyme until coated; season with salt and pepper.
Roast for 15 minutes, tossing once until almost tender. Sprinkle with the Parmesan and toss to combine; roast for an additional 10 minutes, tossing once more, until fork tender and golden.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Side Dish
Cuisine: American
Keyword: roasted cauliflower
Did you make this recipe?Snap a picture and mention @bellyfullblog!
The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets.Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
First, grab a baking tray large enough for the cauliflower to sit in a single layer. Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness.
Fold long ends of parchment under cauliflower to create a packet. Roast until knife-tender, about 40 minutes. Tear open parchment at top; roast until golden brown, 15 to 20 minutes more. Stir together parsley, cilantro, garlic, mustard, vinegar, and remaining 1/2 cup oil in a small bowl to combine.
Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they'll never turn crisp on the edges. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.
Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl.
Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.
Produce with rough outer skin: Items such as broccoli, potatoes and cauliflower are a little harder to clean. Soak in a solution of 1 part vinegar to 3 parts water for 1 minute. For heads of cabbage or lettuce, it's best to separate the leaves first.
Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.
Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.
In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.
Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.
Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.
How to Store Cauliflower in the Fridge. Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don't seal or knot the bag closed. (If you bought a plastic-wrapped head of cauliflower from the grocery store, just loosen up the knot.)
Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!
You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.
If you find that that the cauliflower you make is watery it's because you are not drying it out properly on the stove after it's boiled. The trick to the perfect cauliflower mash is to drain it really well and let that water evaporate in a pan on medium heat for 5-6 minutes before it's mashed.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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