ThisEasy Roasted Cauliflower recipeonly requires three basic ingredients and makes a crunchy, satisfying side dish that goes with so many meals!

Easy Roasted Cauliflower only requires three basic ingredients and comes together to make a crunchy, decadent side to any meal.

I think cauliflower is one of those vegetables people just decide to dislike because of how it looks.I can’t deny that it’s probably the blandest looking vegetable out there, and all by itself, the flavor isn’t a complete knockout. But like any good mother, I was determined to turn this nutritious, albeit mild, food into a scrumptious snack or side item. And I must say… I think I did it!

The truth is, most vegetables taste about a hundred-times better (real statistic in my kitchen) when they’re roasted with a little oil and salt (like thesecarrots, orspring vegetablesorbeets).I mean, you really can’t go wrong with this method of veggie preparation. If you’re still scarred from the cold, boring cauliflower on veggie plates of yore, you’ve got to give this Easy Roasted Cauliflower a shot before you write off the simple vegetable for good. I can almost promise thiseasy, no-fuss dishwill change your mind.

Why You’ll Love This Recipe

It’s sosimple to throw togetherbut the flavor is fantastic!
It’ssimple to clean upsince it only uses one bowl and one sheet pan.
It’sfamily friendly. No mushy textures here!

Ingredients

A Head of Cauliflower:medium or large
Oil:such as olive oil
Salt

See the recipe card below for full information on ingredients and quantities

How to Make Easy Roasted Cauliflower

Step #1.Preheat the oven to 400°F. Cut the cauliflower in half and remove most of the stem. Rinse it and pat dry or air dry.

Step #3.Place the cauliflower on a rimmed baking sheet. Sprinkle it with salt.

Step #2.Continue cutting the cauliflower until it is in bite size pieces. Put the pieces in a bowl and drizzle with oil. Stir or toss to coat.

Step #4.Roast for 18-24 minutes until the side touching the pan is darkened and it is tender. Remove from the pan and add additional salt if needed. Serve.

Recipe FAQs

Does roasted cauliflower freeze well?

You can freeze roasted cauliflower, but it might not maintain its crunch as well. Store leftovers covered in the fridge for up to 5 days, or freeze for much longer. Be sure to reheat in an oven to avoid microwaved mush vegetables!

Is roasted cauliflower healthy?

Yes, yes, yes! Although, y’all know I’m a big believer that everything is just fine to eat in moderation. Fried, battered, sugared, sauteed, or otherwise — there is no such thing as “good” or “bad,” “healthy” or “unhealthy” in my home and heart. But I digress… Cauliflower is a cruciferous veggies, which means it has some magical antioxidant properties, anti-inflammatory effects, and high fiber content. Because of all of these superb characteristics, eating it can actually help reduce the chances of cancer, and it’s a wonderful source of vitamin C.

How do I make my roasted cauliflower crispy?

Make sure you roast your cauliflower on a baking sheet that is not lined. The contact with the sheet will help crisp up those bottoms of the florets. Also, don’t overcrowd the pan. If things get a bit too cozy on the cookie sheet, you’ll end up steaming the veggies, rather than roasting them up to a nice crisp.

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Expert Tips

Cut the cauliflower as evenly as possible so it cooks evenly.
Use a big enough sheet panso that the cauliflower has enough room to spread out. This will let it cook and brown, rather than steam.