This easy, flavorful roasted cauliflower recipe uses simple spices and butter to transform a basic veggie into a tasty side dish that pairs perfectly with almost any meal.
Easy Roasted Cauliflower
If you're looking for a way to make cauliflower more exciting, this is the recipe for you! A little butter and some simple spices are all it takes to take cauliflower from bland to bold.
This dish is super easy and goes well with just about anything—chicken, beef, or fish. I love making extra so I can enjoy leftovers throughout the week, and it reheats great in the oven or microwave.
All you’ve gotta do is chop the cauliflower (or save time and grab a bag of pre-cut florets), toss it with melted butter and spices, then pop it in the oven. Bake for about 25 minutes, flip halfway through, and you're done!
This recipe is a total keeper for your regular dinner rotation. It’s quick, simple, and healthy!
Recipe Ingredients
- 1 medium cauliflower head - chopped into small florets
- ¼ cup salted butter - melted
- ½ cup grated parmesan cheese
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt - or to taste
- ¼ tsp ground black pepper - or to taste
Kitchen Equipment Used
- Large baking sheet – these are my favorite because you can cook more food!
How To Make Roasted Cauliflower
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper and set aside.
STEP 2: Cut 1 medium cauliflower head into small florets. Make sure they’re all roughly the same size so they cook evenly.
STEP 3: In a small bowl, mix together ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Melt the butter in the microwave.
STEP 4: Add the cauliflower florets to a large bowl and toss them in ¼ cup melted butter. Once coated, sprinkle the spices over top and toss again. Make sure they are evenly coated.
STEP 5: Spread the cauliflower in a single layer on the prepared baking sheet.
STEP 6: Sprinkle ½ cup grated parmesan cheese over top of them.
STEP 7: Roast in the preheated oven at 425°F for 22-25 minutes, or until the cauliflower is golden brown on the edges and tender when poked with a fork. For even cooking, toss halfway through. Once done, remove from the oven and serve immediately.
Recipe Tips
- Fresh cauliflower gives you the best texture, but if you’re in a pinch, frozen florets will totally work—just be sure to thaw and drain them first before mixing with the butter and spices.
- When you’re roasting, spread the cauliflower out in a single layer on your baking sheet. If they’re too crowded, they’ll steam instead of getting that nice crispy coating! And if you want extra crispy edges, try broililng the cauliflower for the last 1-2 minutes (just keep an eye on it so it doesn't burn).
- Don’t be afraid to play with the seasonings! Throw in a pinch of red pepper flakes for a little heat, or sprinkle in some dried oregano or thyme.
- You can sprinkle some extra Parmesan on top halfway through roasting for a cheesy, golden finish.
How To Store Leftovers
- REFRIGERATE – Roasted cauliflower keeps well in the fridge for 3-4 days, and it reheats easily in the microwave or back in the oven at 425°F for 5-10 minutes or until heated through.
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Ingredients
- 1 medium cauliflower head - chopped into small florets
- ¼ cup salted butter - melted
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt - or to taste
- ¼ teaspoon ground black pepper - or to taste
Instructions
- Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- Cut 1 medium cauliflower head into small florets. Make sure they’re all roughly the same size so they cook evenly.
- In a small bowl, mix together ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Melt the butter in the microwave.
- Add the cauliflower florets to a large bowl and toss them in ¼ cup melted butter. Once coated, sprinkle the spices over top and toss again. Make sure they are evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Sprinkle ½ cup grated parmesan cheese over top of them.
- Roast in the preheated oven at 425°F for 22-25 minutes, or until the cauliflower is golden brown on the edges and tender when poked with a fork. For even cooking, toss halfway through. Once done, remove from the oven and serve immediately.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Kt says
My veggie hater husband thought they were like candy and almost ate the whole tray himself