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Published: March 20, 2014Updated: August 30, 2021Author:Amy
Sweet cauliflower tossed in olive oil, garlic, thyme, and Parmesan cheese, then cooked until tender and golden. Roasted Cauliflower is a simple side dish with fantastic results and goes with just about everything!
Looking for more cauliflower recipes? Don’t miss our Roasted Cauliflower Parmesan, Mashed Cauliflower, and Cauliflower Curry Rice.
Easy Oven Roasted Cauliflower
Ah, roasted cauliflower. I’m in love with this stuff! It’s seriously like candy to me. Well, not quite. But close!
Sometimes I’ll throw this together and eat it for lunch – nothing else with it. Roasted (and grilled) vegetables are just the best.
This recipe for Roasted Cauliflower couldn’t be easier, too. You only need cauliflower, olive oil, garlic, thyme, Parmesan cheese, salt, and pepper. You could also sprinkle additional seasonings on your cauliflower, but I just love it simple. Roasting vegetables brings out the absolute best flavor – they really don’t need anything else.
Roasted Cauliflower Recipe
Here’s what you’ll need: (Scroll below to the printable recipe card for details and measurements.)
Cauliflower: A whole head of fresh cauliflower, cut into small florets. If you’re in a crunch for time, some markets even sell it pre-cut.
Extra-virgin olive oil: This will give the dish some moisture and richness.
Garlic: Peeled and smashed, so buy it fresh.
Thyme: Fresh thyme sprigs are ideal. Skip the dried herbs for this recipe.
Seasoning: Simple salt and pepper, to taste
Parmesan: Freshly grated Parmesan cheese off the block. Skip the pre-grated kind in the plastic tub.
How to Roast Cauliflower
Here are a few tips to ensure your cauliflower is roasted perfectly! (Don’t miss the detailed printable recipe card below and the video.)
Cut the florets into medium-sized florets.Too small and they’ll burn.
Make sure the florets are uniform in size.Making sure they’ll all the same size, allows them to cook the same.
Place them onto the baking sheet in a single layer.Vegetables let off moisture as they cook and if they’re piled on top of one another they will steam and not roast.
Toss halfway through cooking.This allows the florets to roast evenly and brown on all sides.
What temperature to roast cauliflower?Roast at 425 degrees F. High heat is best!
How long to roast cauliflower? Roast until the cauliflower is tender and slightly crisp, about 25 minutes at 425. Don’t over-cook the florets or they’ll be mushy and fall apart. You want them to be al dente and nicely browned around the edges – the charred pieces are the most delish!
What to Serve with Cauliflower
Our roasted cauliflower recipe is perfect any time of year. Serve it with one of the following for a complete meal:
Skillet Steak
Honey Garlic Chicken
Baked Chicken Breast
Air Fryer Pork Chops
How to Make Roasted Cauliflower – Video
More Roasted Vegetables:
The Best Roasted Broccoli
Roasted Green Beans
Roasted Eggplant and Cherry Tomatoes
Rosted Parmesan Creamed Onions
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Parmesan Roasted Cauliflower
Roasted Cauliflower is a simple side with fantastic results! Sweet cauliflower tossed with seasonings and Parmesan, then roasted until tender and golden.
1headcauliflower, cut into florets about 1 1/2 inches each
3tablespoonsextra virgin olive oil
4clovesgarlic, peeled and smashed
4sprigsfresh thyme
salt and pepper to taste
1/3cupfreshly grated Parmesan
Instructions
Preheat oven to 425 degrees F.
Toss florets on a large rimmed baking sheet with the olive oil, garlic, and thyme until coated; season with salt and pepper.
Roast for 15 minutes, tossing once until almost tender. Sprinkle with the Parmesan and toss to combine; roast for an additional 10 minutes, tossing once more, until fork tender and golden.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Side Dish
Cuisine: American
Keyword: roasted cauliflower
Did you make this recipe?Snap a picture and mention @bellyfullblog!
Toss florets on a large rimmed baking sheet with the olive oil, garlic, and thyme until coated; season with salt and pepper. Roast for 15 minutes, tossing once until almost tender. Sprinkle with the Parmesan and toss to combine; roast for an additional 10 minutes, tossing once more, until fork tender and golden.
First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted. Next, don't be overly generous with the oil — a light coating is what we're after here.
This process – which should last 10-20 minutes - destroys several microbes and large parasites. As cauliflower is highly susceptible to microbial attacks, it should be washed once again. This time, boil some water and put the cauliflower florets in it. Keep for five minutes and remove from the hot water.
Although there are some tricks to apply if you overcook vegetables, your best bet is to aim for undercooking the vegetable a little. Think al dente texture, which should mean a maximum of 5 minutes, but probably more like 3 minutes of cooking time for your florets.
Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.
The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.
The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.
Caramelization is the key to giving the roasted cauliflower flavor. Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet.
Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.
Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.
Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.
Season the florets with salt and pepper, and cover the pot. Let them steam until the tip of a knife or fork can be inserted easily without resistance, 8 to 10 minutes, depending on size. The ideal steamed cauliflower should read al dente, never mushy.
Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.
The general rule of thumb is about 20 minutes. Cauliflower that is overcooked will lose up to 50% of its vitamins and minerals. If you want a healthy meal, cook it for just a few minutes less.
The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.
Arrange blanched cauliflower in single layers on drying trays.Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
Other telltale signs of spoilage for cauliflower include mold, off-smells, slimy texture, or soft spots. Per Does it Go Bad?, cauliflower is supposed to be firm to the touch. Once you see soft spots or examples of slimy texture, the cauliflower should definitely be thrown out.
The secret to giving cauliflower the perfect texture when battering and frying, is to not parboil it. When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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