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This tasty, golden, tender-crisp roasted cauliflower recipe is the definition of a hassle-free side dish that goes with everything! A couple of pantry staples make it effortless.

Big fan of cauliflower? Try my Easy Creamy Cauliflower Soup or Roasted Mashed Cauliflower next.

closeup of a baking tray with roasted cauliflower

Why you’ll love it

I’ll be the first to admit cauliflower doesn’t exactly thrill me. In fact, I often describe boring things as being “as exciting as boiled cauliflower”. However, something magical happens in the oven to elevate this humble vegetable into an irresistible caramelized side dish! It’ll make you change your mind about cauliflower.

I mean, who can resist those crispy, charred edges? This oven roasted cauliflower is herb forward, garlicky, and has a special addition of smoked paprika to set it apart from other cauliflower recipes out there. It’s a game changer.

What you’ll need

Cauliflower – roasting cauliflower brings out its natural nutty, sweet quality. We’re using a head of cauliflower cut into florets. It’s a healthy veggie with plenty of vitamins and nutrition and fiber.
Olive oil – for moisture and getting that delicious slightly crisped up exterior
Salt & pepper – it’s crucial to be generous with salt for cauliflower to bring out the flavor
Garlic powder – an easy way to infuse garlic flavor without worrying about scorching fresh garlic in the oven
Italian seasoning – this dynamic blend of dried herbs comes all in one jar
Smoked paprika – my not-so-secret ingredient for added warmth and flavor

ingredients for oven roasted cauliflower in prep bowls on a counter

Pro tips

Browning the cauliflower nicely at a high heat is key to bringing out the flavor and getting the texture perfect. If your oven isn’t hot enough, you’re likely not going to end up with the desired results.
Dry the cauliflower thoroughly and don’t overcrowd the florets, or they may end up soggy.
Everyone has a different preference for how well they like their cauliflower roasted. I adore some charred bits, so I err on the side of longer cooking time. You may need to do a little experimenting with timing and your particular oven to make this recipe your own!

How to roast cauliflower

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cauliflower florets on a baking sheet before and after roasting

Preheat the oven to 425F. Cut the cauliflower into fairly similar sized florets for even roasting. Place on a baking sheet, toss with the oil and seasonings, and roast until tender and golden, turning at the halfway point. Top with a squeeze of lemon and/or fresh parmesan if desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

The main tool you’ll be needing is a half size baking sheet for this one.
To cut the cauliflower into florets with ease, try using a sharp chef’s knife.
If you choose to grate fresh parmesan on top, you’ll want to use a Microplane zester for that perfect dusting.

Substitutions and variations

The seasoning options are virtually endless, so you can definitely have fun experimenting and trying different seasonings! Add a little heat with some cayenne pepper, or try out some Trader Joe’s favorites like their chile lime seasoning.
You can buy pre-cut cauliflower to save a bit of time and effort here if you wish.
Instead of using 3-4 tablespoons of olive oil as I did, you could use an olive oil spray (or another variety like avocado oil), but ensure you use enough to fully coat the cauliflower so that the seasoning sticks.

What to serve with roasted cauliflower

Roasted cauliflower can be kicked up a notch by serving with some freshly grated parmesan cheese sprinkled on top and/or a squeeze of fresh lemon juice!
This side dish will go with anything from Tarragon Chicken or Marry Me Chicken to my Pan Seared Salmon or Crockpot Pork Tenderloin. The beauty of it is that it goes with literally every main course.
Want to eat it on its own as a snack? Dip it in some Creamy Tzatziki Sauce.

Leftovers and storage

Roasted cauliflower is best fresh, but you can store leftovers for 3-5 days in your fridge in an airtight container.
Reheat over low heat on the stove or microwave. You can also reheat in the oven at 350F to restore a bit of the crisped up exterior.
You could freeze it for 3 months, but it will soften up even more. Let thaw before reheating.

More easy side dishes

a bowl of roasted cauliflower with parmesan

Please leave a star rating and review in the comments if you made this simple roasted cauliflower recipe! You can also find me on Instagram. Talk to me below if the post didn’t answer all your questions.

5 from 1 vote