This crispy, golden roasted cauliflower is a fabulous side to any meal. Easy to make and delicious, the oven-roasted cauliflower is great as an appetizer, side dish, or part of pasta and salad like chickpeas and sweet potatoes!
I made roasted cauliflower in the oven as roasting caramelizes them to perfection. Plus, it makes the recipe no-fuss, no-must. You cook the cauliflower florets in a very hot oven until tinged brown, insanely crisp on the outside, and tender inside.
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Why You’ll Love The Recipe
- You get to use seasonal produce.
- A quick, easy side dish for any main course.
- It requires no effort—simply chop and toss.
- Chock-full of flavor because cauliflower tastes best when it’s crisped and browned.
Roasted Cauliflower Ingredients
Cauliflower: Use a large head and break the florets into equal sizes.
Oil: I find olive oil to be the best choice for this roasted cauliflower recipe.
Spices: Kashmiri red chili powder and Za'atar are my choices of roasted cauliflower seasoning. You can use any chili powder you prefer.
See the recipe card for full information on ingredients and quantities.
Variations
Vegetable: Swap cauliflower with broccoli, or use a mix of the two.
Flavoring: Keep it simple with salt and pepper, or turn up the heat with minced garlic, chili flakes, or sumac. Love an Indian touch? Add garam masala and turmeric to the roasted cauliflower florets.
Herbs: Dried or fresh parsley are great in this recipe.
Add-ins: Make roasted cauliflower with Parmesan for a creamier effect. For crunch and texture, add chopped nuts, seeds, or toasted bread crumbs to the spice blend.
Toppings: Make the cauliflower more flavorful with homemade labneh, pistachio pesto, a creamy whipped feta dip, or homemade vegan mayonnaise.
How To Make Roasted Cauliflower
Step 1: Preheat your oven and cut the cauliflower into even-sized florets.
Step 2: Combine olive oil, salt, pepper, Za'atar, and Kashmiri deggi mirch (red chili powder) in a bowl.
Step 3: Toss the cut florets with the spice blend and spread evenly and in a single layer on a baking sheet.
Step 4: Bake for 25 minutes at 220 °C. Transfer to a serving bowl, garnish and serve warm.
Pro Tips
- Cut equal-sized florets so they roast uniformly, and you have that delicious contrast between the crunchy exterior and the meaty interior.
- The red chili gives the oven-roasted cauliflower color and flavor, not heat.
- Use your hands to make sure every part of the florets is covered in spices.
How To Serve
I served it as a light snack first and then turned the leftovers into roasted cauliflower pasta. Toss the cooked pasta with the toasted cauliflower, top with Parmesan shavings and lemon zest, and serve.
By the way, that’s another reason I love this quick recipe. It lends taste, flavor, and texture in heaps to many dishes:
- Roasted cauliflower with tahini or cashew-roasted red pepper sauce.
- Add it to a pasta salad like this Italian tortellini salad.
- Serve it on top of fried rice or Thai peanut noodles.
Recipe FAQs
Remove the core first. Once that’s out of the way, it’s effortless to cut florets into chunks. I like to use medium-sized florets. But feel free to make them bigger or smaller. Adjust the baking time accordingly because some ovens run hotter, and you don’t want the tiny florets to burn.
If your florets are flabby and yellow, you’re not cooking them at a high enough temperature. If they’re charring, then you’re cooking them for too long.
My advice is to keep an eye out after 20 minutes, as all ovens are different. When they reach the perfect golden hue, take them out.
Keep in mind that we’re not looking for overcooked florets. We want it just done. In case it’s not crispy enough for you, slide it back into the oven for another minute or two.
The dish is so good on its own, but I dressed mine up with pomegranate arils, sliced red chilies, and fresh cilantro leaves.
More Delicious Veggie Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this roasted cauliflower as much as we do!
📖 Recipe
Roasted Cauliflower
Ingredients
- 1 large head Cauliflower
- 2-3 tbsp Olive oil
- 1.5 tsp Kashmiri red chili powder or any chili powder you prefer
- 2 tsp Záatar
- Salt & Pepper to taste
Instructions
- Preheat your oven to 220 C. Keep a baking tray handy.
- Cut the cauliflower into florets.
- In a large bowl, combine olive oil, chili powder, záatar, salt, and pepper.
- Add the cauliflower to this spice mix. Toss well until the cauliflower florets are well coated with the mixture.
- Arrange the cauliflower on the baking tray, evenly, in a single layer.
- Bake for 20-25 minutes at 220 C or until the cauliflower is cooked through, golden, and crispy around the edges.
- Serve hot immediately. Enjoy!
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