Roasted Cauliflower (Four Ways!)
Learn how to roast cauliflower, plus three delicious variations! You'll find Italian, Mexican and Indian versions within this roasted cauliflower recipe.
Updated by Kathryne Taylor on September 2, 2024
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Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries.
Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.
You can also use basic roasted cauliflower to add bulk and tasty roasted flavor to other veggie dishes, like my lentil tacos and farro salad. It’s neutral enough that it doesn’t overwhelm other flavors, so it goes well with a variety of cuisines.
As much as I love basic roasted cauliflower, it’s the perfect vehicle for creative flavorings. I came up with three fun flavor combinations this week inspired by Italian, Mexican and Indian cuisines. I can’t decide which one I love best! In the recipe below, you’ll find options for plain roasted cauliflower plus my simple variations.
How to Roast Cauliflower
Here are a few quick tips and techniques to ensure that your roasted cauliflower turns out perfectly.
1) Slice to maximize flat edges.
For optimal results, we want to cut the cauliflower into bite-sized pieces with plenty of flat edges. The flat sides will lay flush against the pan, giving them a chance to caramelize. Caramelization equals flavor, and we want as much as possible.
Here’s how to do it: First, slice off the stem end of the cauliflower to form a flat base. Turn the cauliflower so it’s resting dome-side up on the cutting board. Slice downward to cut it into four even wedges. Slice off just the inner core areas to get rid of the tough, fibrous stem. Then, cut across each piece to make slices 1/2-inch wide. Pull apart any florets that are stuck together. This will all make sense as you do it—it’s easy!
2) Don’t overcrowd the pan.
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.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
3) Bake the cauliflower at a relatively high temperature.
High enough to get crispy, golden edges. Not so high that the olive oil burns, which both smells and tastes bad. I recommend baking at 425 degrees Fahrenheit.
4) Turn halfway through baking.
We’ll flip over all the pieces halfway through baking, so each side gets a chance to caramelize. Like I said, we want as much caramelization as possible.
5) Roast until the cauliflower is deeply golden.
Don’t stop too soon, or you’ll miss out on some of that caramelization that I keep talking about. Roast until the florets are deeply golden on the undersides, with some brown spots on top. The cauliflower will require somewhere between 25 to 35 minutes, so keep an eye on it toward the end.
Watch How to Roast Cauliflower
Basic Roasted Cauliflower
“Basic” or plain roasted cauliflower is a wonderful easy side dish that goes with almost anything! Cauliflower’s flavor is more neutral than most other vegetables, which means that you really can’t go wrong with it.
Uses for Basic Roasted Cauliflower
You can also incorporate roasted cauliflower into many main dishes for a boost of extra flavor, texture and nutrients. Here are a few ideas:
- On tacos: Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
- On risotto: Lemony Roasted Cauliflower Risotto
- In salads: Roasted Cauliflower and Farro Salad with Feta and Avocado
- With whole grains: Curried Coconut Quinoa and Greens with Roasted Cauliflower and Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce
- In casseroles: Baked Ziti with Roasted Vegetables and Roasted Veggie Enchilada Casserole
- Even in soup: Creamy Roasted Cauliflower Soup
Italian Roasted Cauliflower
My Italian-inspired variation features an irresistible, golden crust of Parmesan cheese, topped with fresh parsley, lemon zest and red pepper flakes. (By the way, you can buy vegetarian Parmesan at Whole Foods—look for their 365 brand and Bel Gioso’s vegetarian versions.)
The Italian version was inspired by my recipe for cauliflower steaks with spaghetti marinara—if you enjoy this variation on its own, you’ll love the cauliflower steaks.
Mexican Roasted Cauliflower
The Mexican-inspired version is spiced with cumin and chili powder, and topped with toasted pepitas (also known as green pumpkin seeds). We’ll add raw pepitas to the pan when we toss the cauliflower at the halfway point, so they get toasty but not burnt. Garnish with cilantro and lime zest for the perfect Mexican side dish for my veggie enchiladas.
Indian Roasted Cauliflower
For the Indian-inspired version, we’ll toss the cauliflower with curry powder before roasting, and finish it off with fresh cilantro and red pepper flakes, for some heat. This variation would be the perfect side dish for the chickpea tikka masala recipe in my cookbook, Love Real Food (page 157).
More Roasted Vegetable Side Dishes
- Perfect Roasted Brussels Sprouts or Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
- Perfect Roasted Carrots (Three Ways!)
- Perfect Roasted Broccoli (Plus Four Variations)
- Perfect Roasted Asparagus
- Crispy Smashed Potatoes
Please let me know how your roasted cauliflower turns out in the comments. Which variation is your favorite?
Roasted Cauliflower (Four Ways!)
Learn how to roast cauliflower, plus three delicious variations! You’ll find Italian, Mexican and Indian-inspired versions within this roasted cauliflower recipe. Recipe yields 4 side servings of roasted cauliflower.
Ingredients
Basic roasted cauliflower
- 1 large head of cauliflower
- 2 to 3 tablespoons extra-virgin olive oil, as needed
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
For the Italian version, you’ll also need:
- ¾ cup (about 1 ½ ounces) finely grated Parmesan
- 1 teaspoon finely chopped fresh Italian parsley, for garnish
- Finely grated lemon zest, for garnish
- Red pepper flakes (omit if sensitive to spice), for garnish
For the Mexican version, you’ll also need:
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ cup raw pepitas (hulled pumpkin seeds)
- 1 teaspoon finely chopped fresh cilantro, for garnish
- Finely grated lime zest, for garnish
For the Indian version, you’ll also need:
- ½ teaspoon curry powder
- 1 teaspoon finely chopped fresh cilantro, for garnish
- Red pepper flakes (omit if sensitive to spice), for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.
- Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
- If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
- If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
- If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
- If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).
Notes
Recipe adapted from Bon Appetit and my curried coconut quinoa with roasted cauliflower.
Make it dairy free/vegan: For the Italian version, omit the Parmesan or sprinkle on vegan Parmesan after baking. All the other variations are dairy free as written.
Recommended equipment: A Microplane (affiliate link) is the perfect tool for finely grating Parmesan and removing the zest from lemons and limes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
How can I save this recipe to Pinterest?
Hi Leslie! You can scroll to the bottom of the recipe and see my social icons and share via Pinterest. Or, head to Cookie and Kate recipes in Pinterest and share from there. I hope this helps!
Loved the Italian version. However, I forgot to add the herbs. I would have eaten it all off the pan immediately, but I had to save some for my husband!
It’s easy to do, trust me!
Would you please answer me this? If I want the roasted cauliflower in a rice form would it be best to roast it than rice it (food processor) or rice it than roast it? Thank you in advance for your input.
Hey Em! I’ve tried roasted, riced cauliflower and didn’t have much luck. If you follow the stovetop method in my cauliflower rice recipe, I think you’ll love the results!
This was amazing. The cauliflower was soft but not mushy. The complexity of flavour was perfect. I can see a hundred different flavours for this. Thank you.
Tried the Italian style – delicious! My husband commented, “Cauliflower with character!”
This is my third recipe from your site, this time cauliflower four ways. it was fantastic.
I am NOT a vegan nor a vegetarian. However, i do enjoy your site and maybe you make me a little more healthier!
God Bless, i pray you are safe and healthy.
Bill
such a great idea to slice the cauliflower that way. makes a huge difference. i used some tajin seasoning on our of my batches. thank you for such a perfect way of roasting cauliflower. i really enjoy your recipes.
You’re welcome! Thank you for sharing, Judy.
It would be great if there was a link to download the recipe … it is easy to follow on-screen, but takes multiple pages and screen shots just aren’t cutting it.
Great recipes though
Love the Italian version, the lemon zest gives it great flavor!
So yummy! I googled baked cauliflower recipe and yours popped up. Your recipe page drew me in. My daughter and I split the pan of cauliflower pieces and each ate our half for lunch. I didn’t want my half to end! I signed up for your newsletter and look forward to more delicious and easy recipes to share.
I roast a lot of cauliflower and these are great. especially love the Mexican. Thank you!
Hi there! Living on my own so one head of cauliflower is often way too much for me. Do you think I could cut it up and roast a half at a time? Or should I roast the whole thing and package away for reheating/meal-prep? How would you recommend reheating so that they stay nice and crisp?
Hey Emily! You could definitely roast half at a time—just know that it’ll roast faster that way. Or you can go ahead and bake the whole cauliflower for leftovers—I’ve never found a great way to keep the cauli crisp, though.
My cauliflower florets came out golden but way too oily? Maybe it was too much oil? Admittedly my cauliflower was a small head. Any advise? Maybe I didn’t have my oven on hot enough? Though I felt it it had been any hotter they would have burnt I had it on 180 C in a fan assisted oven and it was ready within 30 mins.
Hi Mary! If you used a small head of cauliflower, it would need less oil. They can vary quite a bit. I would actually turn off the convection setting and bake according to the directions, just because this recipe wasn’t designed for a fan oven. Hope that helps!
Made the indian version, served with rice, lentil dhal and cucumber yoghurt mint sauce (Raita I think). Was divine. I thought I overcooked the cauliflower because I was seeing lots of really dark brown crisped bits, but it only added to the awesome flavor texture. Another great recipe!
I am Vegan… only interested in Vegan dishes…
Hello Kate,
I just made your plain roasted cauliflower last night and loved it! I think the flat edges made all the difference. I look forward to trying some of your other recipes. Thank you!
Margaret
Hi Kate, I love these option for cauliflower. I’m one of those people who never seems to follow a recipe, but the Italian one got me to thinking. I did the basic, then added Parmesan and a little Italian flavored panco. After I baked it and turned it midway, with about 5 minutes left, I added chopped basil and halved cherry tomatoes from my garden. It was delicious! Thanks for your blogs and instruction. Slicing the cauliflower was something I learned from you.
I’m afraid the toasted cauliflower left me cold I did follow the recipe!
Hi Susan, I’m sorry you didn’t like this one. What seemed to be the problem with your result?
Hi Kate, I found it hard, dry and it had very little flavour. I’ve just tried a cauliflower chick pea bake and probably wouldn’t cook that again either
Thank you for sharing th recipes. How can we make this without using oil of any kind???
Hi Marian, you could try it, but oil helps it roast the best to help it caramelize and adds to the flavor.
Thank you and cookie lol for responding. Our question is since oil is not a healthy option for us, is there something we can use in place of the oil to help roast best and to help it caramelize and add to the flavor
Hi Marian, I know some use vegetable oil when they satué vegetables, but I don’t believe it would work the same. Sorry!
I’ll do anything you suggest! You’re my doppelganger at the age of 30, when I wanted to become a health-food chef and didn’t. I love your taste, I bought your beautiful book, and I think you’re the cat’s meow. (Oops, sorry Cookie!) Had dogs of my own long ago in NYC and recognize the love on Cookie’s face. I’m a cauliflower fan and will try all your takes on it, beginning right now with the basic one. Very much appreciate your creative commentaries/suggestions, video music, photos, THE WHOLE NINE YARDS. More power to you, Kate!
Could you please include metric/Celsius units as well? Outside the US our ovens don’t have Fahrenheit.
Hi David! Sorry to disappoint, I haven’t found a great conversion plug-in just yet. I cook in US standard measurements and it’s not as simple as you would think to convert all my recipes. Maybe someday! I do know there are a lot of great resources out there to help with conversions.
These roasted cauliflower recipes are amazing. I have made them numerous times now and even the kids who refuse to eat cauliflower really enjoyed them. Thank ypu for these 4 variations. I highly recommend them.
That’s great! Thank you for sharing, Dawn.
Im trying the Italian one tonight! greetings from Amsterdam.
That was a yummy recipe. I added red chili flakes to the olive oil, salt and pepper sprinkle. I grated some Parmesan cheese over the trays (took your advice about roasting in 2 trays) once the pans came out. I liked the slightly melted but not caramelized Parmesan texture. A keeper for sure! Going to try your Farro salad with this! Thanks!
I tried the Indian and Italian version and im in love!! so happy I found this blog!!!!
I’m glad you love it, Rishita! Thank you for your review.
OMG
Did the Indian version and it was GREAT THANK YOU for sharing. Liked so much brought 2 more today to try the other ways
I LOVE roasted cauliflower! Also great made in an air fryer, and fast! I’ll definitely try these variations. Thanks!
You’re welcome! I hope you love it, Linda.
I stumbled onto your site trying to find out how to season the cauliflower I normally steam with butter for myself, as I discovered my daughter apparently loves the vegetable, but hates it steamed or boiled.
While it’s probably not as good steamed first, I used the Indian spices on part of my lightly steamed head and broiled it. I thought it a nice flavor but will try it with raw florets next time. Thank you for opening my eyes to the possibilities. Miriam
I’m team roasted! Thank you for sharing, Miriam.
I do not like olive oil and was wondering if I could use melted butter in the basic roasted cauliflower recipe…
Hi Lucy, you could use another neutral tasting oil lie avocado instead.
I just wanted to know if I could roast cauliflower. But you have made me think about a British version…. Thank you. Andy Parker Birmingham England
This was beyond delicious. I used two pans like you suggested. Will definitely make this again.
I used this as my basis & made cauliflower with salt, pepper, garlic & smoked paprika. So yummy! Thanks for this very clear set of directions.
You’re welcome! I appreciate your review.
I made the roasted cauliflower Italian way I added bread crumbs yummy
I love this recipe! I even use this to make cauliflower steaks. I like to add Moroccan seasoning to these! Who knew cauliflower could taste so crunchy and sweet!
My husband didn’t even like cauliflower… this is the best!!
That’s wonderful! Thank you for your review, Amy.
I made the Italian version. Delicious and simple to make. Thanks.
Hey there I’m from Melbourne Australia.. trying your cauli recipe.. will let you know how I go
Really amazing recipe, is really creamy and healty, thank you!!!!
You’re welcome, Francisco!
I have made the Mexican version twice now and my husband & 19 year old son love it. Keep the recipes coming. Thank you.
We tried with parm and hot pepper flakes olive oil and a little bit of melted butter and Panko bread crumbs and flake salt tossed in large freezer bag and poured onto covered baking sheet and cooked @ 425 for 25-35 minutes turning half way was AMAZING!!!
Sounds delicious, Steph! Thank you for your review.
Absolutely simple and delicious! Everyone thought this was “a keeper” and I will defo make it again…
Love that! Thank you for sharing, Lana.
I recommend not throwing away the cauliflower stem. Trim the outer woody part off and eat the inner. It has a slightly different but quite excellent taste to the rest of the cauli. Nutty??
Cauli is a truly excellent veggie and if you are on a keto diet its used to replace potato and boy oh boy it does a great job. Try cauli steaks and pack the holes with bacon. You can eat bacon as it has the correct fat for your body. (PS, Off Topic Never cut the fat off your meat either. It too is the correct fat for your body).
You’re right. The prep directions didn’t make a lot of sense until I started. Like you said, it was self evident. This is going to be for supper. I scraped up all the little cauliflower chunks, hacked on them a bit, and tossed them into the potroast.
I did the plain recipe and topped it with Parmesan aftr baking. Even our 6 year old liked it. Altho she would have prefered some cocopuffs and ice cream. I don’t believe that I cut out the stem. There was nothing tough. 425F for 17 minutes. Out and flip Back in for a total of 32 by the clock.
Simple to make and simply delicious! My four year old daughter loves the Italian version.
That’s great to hear, Anne! I appreciate your review.
Our local Coöp had a sale on cauliflower this week. Massive ones for an absurd price. So we got a couple. My husband made the Italian variant and it was really good, but the Mexican one was even better. We’ll try the Indian variant in a day or so, but we are already convinced that this is the way to roast cauliflower. Ten thumbs up. Already sharing this with others. Kudos to you for these great cauliflower recipes.
This is the best roasted cauliflower recipe. Thank you!
You’re welcome, Julia!
I love the Italian version dipped in marinara. It’s delicious!
I am finding it a little difficult to get more of the parmesan to stay on the cauliflower and less on the pan. I use freshly grated parm. Any tips would be appreciated.
Thank you for sharing! Just try to get it to hit more clumps, but I do love it off the pan too with the cauliflower as it gets extra crispy.
sounds nice but don’t have an oven. Can you suggest an alternative to oven roasting the Cauliflower? Under a grill perhaps?
Hi George! I don’t have a recipe for grilled, sorry.
I was curious if anyone has tried making cauliflower steaks if so how do you make them I’m new to the roasted vegies
Roasted Cauliflower Steak
Hi Kate just stumbled onto your site love roasted cauliflower never made it before will try it. I want to know if I can roast the cauliflower a day ahead and then just heat it up? Thank you
You can, but it is best same day. I hope you love it!