Crispy edges, tasty florets, and a hint of sweetness make roasted cauliflower a simple but delicious side dish that goes with almost anything! It takes just 10 minutes in the oven and tastes amazing!
Cauliflower is such a versatile side dish and it is absolutely delicious! You can make cauliflower rice, mashed cauliflower and even cauliflower steaks.
There are so many options, but this oven-roasted cauliflower recipe is my favorite way to prepare it. It’s fast, easy, and a tiny bit sweet so the kids will eat it without complaining, which is always a win!
How Do You Make Crispy Roasted Cauliflower and Why Does My Roasted Cauliflower Get Mushy?
There is something special about the flavor of roasted vegetables that can’t be achieved when they are cooked any other way. But there is also nothing worse than when they turn out mushy!
When roasting cauliflower, remember these four easy tips. These tips are not specific to cauliflower and should be referenced anytime you are roasting vegetables:
- Dry the cauliflower – Make sure the cauliflower is dry before placing it on the baking tray. Water will evaporate in the oven and may add moisture to the cauliflower, resulting in mushy cauliflower
- Toss the cauliflower in oil – Add a nice coating of olive oil or avocado oil to the cauliflower to help it crisp up in the oven. That is how we achieve those crispy, delicious edges!
- Avoid overcrowding the baking sheet – To get a crispy dish, we need the air in the oven to circulate around the food. If the baking sheet is overcrowded and the cauliflower florets are touching, the air won’t be able to adequately circulate around the food, leaving it undercooked in some spots.
- Use a high temperature – The high heat will allow the vegetables to release their delicious flavors while quickly cooking them and leaving them crisp and delicious without being soggy.
INGREDIENTS YOU NEED
- Cauliflower – We use one head of cauliflower in this recipe, but you can double the recipe. Cut the cauliflower into bite-sized florets.
- Avocado oil or Olive oil
- Dried Oregano – You can substitute other herbs too. Try smoked paprika, fresh thyme, fresh cilantro or chopped parsley
- Salt (pepper is optional)
How to make this Roasted Cauliflower recipe in three easy steps
Frequently Asked Questions About Roasted Cauliflower
You sure can! This roasting method will work for any hearty vegetable such as broccoli, brussels sprouts, beets, carrots or parsnips. You may need to adjust the baking time for those veggies so keep a close eye on them.
If you are following the steps above and still getting mushy cauliflower, make sure you aren’t adding too much oil. Oil helps the cauliflower get crispy, but too much and keep it wet and mushy.
If you like to meal prep, this is a great recipe! Wash and cut florets into bite sized pieces. Then place in an airtight container in the fridge until you are ready to roast them.
Definitely! This is one of those amazing recipes that can be modified in so many ways! Air fry at 400 degrees for 5 mintues. Watch it while it cooks to keep it from burning.
Yes you can. Depending on the size of your baking sheets, you may need two pans to fit all the cauliflower florets.
It is always advised that you wash your produce before using. We can’t know what kind of surfaces it came into contact with prior to getting to us. I like to cut the cauliflower head in half and rinse both halves. You can also soak it in a vinegar water rinse for several minutes (then rinse in water) before chopping.
What To Serve With Roasted Cauliflower:
- Oven Baked Ribs – Grill Finished
- Curry Chicken and Rice casserole
- Honey Garlic Chicken Wings
- Homemade Chicken Nuggets – Gluten Free Recipe
- Crispy Baked Chicken Wings
- Kalbi Short Ribs – Delicious Korean Recipe!
- Chicken and Green Beans
- Easy Homemade Beefaroni
- 1 Head Cauliflower
- 2 Tablespoons Oil
- 1 teaspoon Oregano, dried
- 1/8 teaspoon Salt
- Preheat oven to 400°
- Wash and chop the cauliflower into bite-sized pieces
- Place cauliflower florets on a parchment lined baking sheet
- Drizzle with oil and sprinkle, oil, oregano and salt. Toss to evenly coat
- Bake for 10 minutes or until the edges just start to brown
- Remove from te oven and serve warm
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 85mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 3g
Nutritional information was calculated automatically. Please verify accuracy