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Golden brown roasted cauliflower oven baked to crispy perfection, garnished with fresh herbs on parchment paper.
Layla

Roasted Cauliflower

Golden, caramelized florets with crispy edges and a tender center - the only roasted cauliflower recipe you'll ever need.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • 1 large head cauliflower about 2 lbs, cut into 1.5-inch florets
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
For Serving
  • 0.25 cup Parmesan cheese finely grated, optional
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tbsp lemon juice freshly squeezed, optional

Equipment

  • Large Rimmed Baking Sheet
  • Large Mixing Bowl

Method
 

Prep
  1. Preheat your oven to 425°F. Cut the cauliflower into evenly sized florets, about 1.5 inches wide. Pat them completely dry with a clean kitchen towel - any moisture will steam instead of roast.
  2. Toss the florets in a large bowl with olive oil, salt, pepper, and garlic powder. Use your hands to coat every surface. The florets should look glossy but not swimming in oil.
Roast
  1. Spread the cauliflower in a single layer on a large rimmed baking sheet. Do not crowd - use two sheets if needed. Roast for 20 minutes until the bottoms are deeply golden.
  2. Flip each floret with a spatula and roast another 12-15 minutes until the edges are crispy and caramelized and a knife slides through easily. You want some charred spots - that's where the flavor lives.
Serve
  1. Transfer to a serving bowl. If using, sprinkle with Parmesan while hot so it melts slightly, then add parsley and a squeeze of lemon. Serve immediately.

Notes

Dry florets are non-negotiable for browning - wash your cauliflower the day before or use a salad spinner. For extra depth, add 0.5 tsp smoked paprika to the seasoning mix. Leftovers keep 3 days in the fridge and reheat surprisingly well in a hot skillet.