Roasted Cauliflower

Roasting cauliflower is an easy way to get the most flavor out of your veggies. Tossed with a bit of flavorful oil and some herbs and spices, and you've got a quick addition to any meal.

Roasted cauliflower with tortellini and tomato sauce

You Will Need

Optional Additions


Preheat the oven to 450°. Remove leaves from around cauliflower, then carefully cut the florets from the stalk. Chop the florets into even-sized pieces. Coat lightly with olive oil and sprinkle herbs and spices, tossing to ensure even coating. Arrange in single layer on baking sheet. Bake for 20 minutes or until tender and turning golden. Let cool and serve.


Ingredients for roasted cauliflower

This can be done with simply some salt and pepper, or you can add some herbs like thyme, parsley, sage, chives, or rosemary.

Here, I've used black pepper, red pepper, and thyme.

Cauliflower head before cutting

Cauliflower, like broccoli, is actually from the same species as cabbage, kale, and Brussels sprouts: Brassica oleracea. Unlike most of those, in this case, we want to remove the leaves.

Cauliflower leaves and stalk

Turn the cauliflower over. The leaves can be simply pulled away from the stalk to reveal the inside branches of the florets.

Cauliflower with leaves removed

With the leaves removed, we can now carefully cut the florets from the stalk. Once the floret is removed from the stalk, you can cut off some of the branch stem if it's too thick and woody.

Cauliflower florets cut from stalk

Now that the stalk is cleaned, we need to chop the cauliflower into approximately equal pieces. This will ensure that they cook evenly and are all done at the same time.

Cauliflower florets chopped evenly

With that done, we can lay the florets on a baking pan. Keep them in a single layer to ensure even cooking.

Cauliflower florets laid on pan in single layer

Now we can add the oil, spices, and herbs. You could do this in a bowl, but I just tossed it all on the baking sheet.

Cauliflower florets with oil and spices

And then I mixed it all together with my hands to ensure an even coating of oil and spices. Learning how to cook has done wonders for my fear of getting dirty.

Cauliflower florets tossed for even coating of oil and spices

Now it's ready to slide into our 450° oven. The high temperature will ensure browning, and browning equals flavor.

Cauliflower florets after roasting in oven

Serve With

I enjoy cauliflower with pasta and tomato sauce dishes and chicken like this poulet au vin blanc.

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