This Roasted Cauliflower recipe is easy, low-carb, and full of flavor! The cauliflower is seasoned to perfection and oven-roasted for an irresistible crispy texture.
Roasted cauliflower is a versatile side dish that you can feature with easy weeknight meals or on your holiday dinner menu. This recipe features fresh garlic, bold paprika, and savory parmesan cheese that pairs well with anything from a side salad to a Thanksgiving turkey.
I love using cauliflower in my recipes because you can do so many different things with it! Some of my favorite cauliflower recipes are Cauliflower Tabbouleh Salad, Turkey Meatballs with Mashed Cauliflower, and Mashed Cauliflower Shepherd’s Pie.
Roasted Cauliflower is also a fantastic dish if you’re looking for low-carb variations of comforting classics, like my Cauliflower Potato Salad or Whole30 Mashed Cauliflower. I’ve also put together this list of other Low Carb Side Dish Recipes that you’ll love!
How to Make Roasted Cauliflower
Ingredients
- Cauliflower — You’ll use 1 large whole head of cauliflower cut into florets.
- Extra virgin olive oil — Olive oil is great for roasting and adds depth of flavor.
- Salt and pepper — Season to your preference. You can use kosher salt too.
- Garlic — Use fresh garlic cloves or a jar of pre-minced garlic also works great. You can also use garlic powder if you prefer.
- Paprika — Paprika adds a nice warmth to both the flavor and color of the dish.
- Parmesan cheese — Grated parmesan cheese provides a nice salty element.
- Parsley — Garnish with parsley for extra flavor and color.
Instructions to Make Roasted Cauliflower Recipe
Prep work:
- Before you begin, preheat the oven to 400ºF (204ºC).
- Then, line a baking sheet or sheet pan with aluminum foil or parchment paper.
Season the cauliflower:
- In a large bowl, add the cauliflower florets, drizzle olive oil and season it with salt, pepper, garlic, and paprika.
- Toss everything together well, making sure the cauliflower is evenly coated.
Transfer and bake:
- Transfer the cauliflower to the prepared baking sheet, arranging them in a single layer.
- Then, bake the cauliflower for 15 minutes.
Add parmesan cheese:
- At this point, remove the cauliflower from the oven and turn the florets to the other side.
- Sprinkle with parmesan cheese, then return to the oven to bake for an additional 15 minutes.
Garnish and serve:
- When the cauliflower is tender, remove the cauliflower from the oven, garnish with fresh parsley, and enjoy!
Recipe Tips
- To select a good head of cauliflower at the store, make sure the head is firm, tight, and doesn’t have yellow patches.
- If you want to save time, feel free to use pre-cut cauliflower florets.
- Make sure the cauliflower florets are fully dry before you roast them to get a nice, crispy texture.
- Be sure not to overcrowd the pan, as this could lead to steamed instead of roasted cauliflower. Arrange your cauliflower in a single layer on the baking sheet so that they are close but not overlapping.
How To Store Leftovers
- To Store: Allow leftovers to cool and place them in an airtight container. Then store in the refrigerator for up to 4 days.
- To Freeze: Place cauliflower on a baking sheet and freeze until they’re solid. At this point, transfer them to a freezer-safe container or bag and store in the freezer for up to 3 months.
- To Reheat: Reheat leftover roasted cauliflower in the oven, so they stay nice and crispy.
What To Serve With Roasted Cauliflower
- Baked main dishes: I love dinner recipes that don’t require a lot of hands-on attention. Pair this roasted cauliflower with another dish that comes together in the oven, like my baked chicken thighs, baked pork chops, baked salmon, pork tenderloin, roasted chicken, lamb or easy turkey meatloaf.
- Delicious salads: Roasted cauliflower also pairs very well with salads, like my sun-dried tomato pesto cauliflower salad, broccoli salad or roasted butternut squash cauliflower salad.
- Complementary veggies: Serve roasted cauliflower with another complementary vegetable for a delicious and well-rounded meal. Some of my favorite sides to pair with roasted cauliflower are my parmesan lemon asparagus skillet, roasted acorn squash, roasted asparagus, roasted brussels sprouts or easy roasted vegetables recipe.
- Holiday favorites: This roasted cauliflower is a great addition to any holiday table. Pair it with other holiday favorites like my turkey leg, turkey breast recipe, mashed potato recipe, roasted green beans, or mashed cauliflower.
Recipe Variations
- Make it spicy: Cauliflower is so versatile, you can spice it up any which way you like! Add an extra kick to your roasted cauliflower with the addition of chili powder, red pepper flakes, curry powder, or even smoked paprika like my spicy roasted cauliflower recipe.
- Add herbs: If you love fresh herbs as much as I do, feel free to add them! This roasted cauliflower recipe would be great with herbs like rosemary, thyme, or oregano.
- Main dish energy: You can easily transform this simple side dish into the main character! Recipes like my cauliflower curry or chicken and cauliflower rice are a great place to start.
- Garnish: You can garnish this roasted cauliflower with a little bit of lemon juice, lemon zest and even some raisins on top too.
Recommended Tools
- Baking sheet: I use a standard 9×13-inch baking sheet. You’ll want to use a baking sheet with enough room to arrange the cauliflower in a single layer without overlapping.
- Large bowl: A nice large bowl is helpful for tossing the cauliflower, oil, and spices together.
- Parchment paper: Lining the baking sheet with parchment paper makes cleaning up a breeze!
Frequently Asked Questions
If you find that your cauliflower is sticking to your parchment paper or foil, there are a few things you can do to help. Be careful not to use too much oil; you’ll want just enough oil to evenly coat the cauliflower, but not so much that it gets greasy and sticky in the oven. Arranging the cauliflower evenly on the baking sheet and flipping at the 15-minute mark will also help prevent your roasted cauliflower from sticking.
Fresh cauliflower really is the best option for this roasted cauliflower recipe. Freezing and then thawing cauliflower will create excess moisture and you’ll likely end up with cauliflower that is soggy instead of crispy. If you want to save time on the prep work, I recommend using pre-cut cauliflower florets.
To cut a head of cauliflower, start by removing the green leaves from the base. Then, cut the stem off, creating a flat surface to keep the cauliflower sturdy. Next, cut the cauliflower into quarters. Separate each quarter into individual florets using either a small knife or your hands. If some of the florets are too large, feel free to cut them into smaller pieces.
Watch the Roasted Cauliflower Web Stories here.
Roasted Cauliflower
Video
Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- ½ cup Parmesan cheese grated
- Fresh parsley for garnishing
Instructions
- Preheat oven to 400ºF.
- Line a baking sheet with foil or parchment paper.
- In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
- Transfer everything to the prepared baking sheet. The florets should be in a single layer. Bake the cauliflower for 15 minutes.
- Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
- Remove from the oven and garnish it with parsley.
Tips
- When buying a head of cauliflower, make sure the head is firm, tight, and does not have yellow patches.
- If you want to save time, feel free to use pre-cut cauliflower florets.
- Make sure the florets are fully dry so they get a nice, crispy texture.
- Don’t overcrowd the pan, as this could cause your cauliflower to steam rather than roast.
- To store: Store leftover roasted cauliflower in an airtight container for up to 4 days once they’ve cooled to room temperature.
- To Freeze: Place cauliflower on a baking sheet and freeze until they’re solid. At this point, transfer them to a freezer-safe container or bag and store in the freezer for up to 3 months.
- To reheat: Reheat leftover cauliflower in the oven, so they stay crispy.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you like this Roasted Cauliflower, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Linda L Taylor says
Quick and easy and so good. Be sure to reserve the parmesan cheese to sprinkle half way through the roast. Will try this recipe with broccoli next. Have already made it twice and will make again!
Olivia says
Awesome! I think it would be delicious with broccoli too 😉
Lora says
Just made this. Took Bianca’s advice & added nutritional yeast too. Sorry nice we love garlic I used garlic powder in addition to the fresh garlic. Also substituted Bragg liquid aminos for the salt as I often do. It was absolutely delish. Thank you for the recipe ❤️
Olivia says
Love hearing that. It sounds super delicious 😉
Lora says
Since we NOT sorry nice. 🙄
Hannah says
WOW! Delish. I didn’t have paprika so I used an Italian seasonings blend. Super easy and quick.
Olivia says
Mm… Italian seasonings work great too 😉
Gloria says
This was my 1st attempt at roasting cauliflower and it turned out wonderfully! I added crushed rosemary and extra garlic. I also shortened the cooking time as we like our veggies on the crunchier side. I tossed with brown rice and white beans. The only thing I will do differently next time is to add the parm closer to the end of cooking time. Other than that, it’s a definite keeper!
Olivia says
So awesome to hear that. And this recipe really goes well with rice and white beans. Yummy!
kristine barnard says
I love this web site, you have the best receipes. I tried the cauliflower bud some of the cauliflower had to cook an extra 15 minutes because they were so big. It was delicious.
Olivia says
Thank so much, that’s kind of you to say that. You just made my day 😉
Tommie Jones says
I’ve been keeping my eye out for luscious recipes using Cauliflower in place of carbs. I am diabetic and have to limit carbs. Not to mention losing weight is a major goal as well.
My sister made this one last nighthing and it was and hit. We all loved it. The only thing she did different was drizzle a couple of tbls of melted real butter over the top as it was a little dry! It will be in your regular meal side rotation.
Thanks for the recipe!
Olivia says
Awesome!
victor says
That cauliflower looks terrific! I made a similar dish yesterday and my family loved it a lot. Looking forward to trying your version.
Olivia says
Awesome 😉
Frida says
This was a hit! Everyone loved it!! Thanks for sharing <3
I did steam the cauliflower before mixing it with the other ingredients. It cut the oven time a little and gave me a less crunchy veggie. My girls love cauliflower, but do not like it raw or too hard. Steaming it also didn't require me to open the oven mid way to turn the florets over.
Olivia says
Awesome. Happy to know you and your family enjoyed this recipe. I like the way you cooked the cauliflower 😉
Tina Lilly says
So good! Made this with meatballs and side of sauce. I will surely make it again! Thank you.
Olivia says
Mm… Sounds delicious!