Ingredients & Substitutions
Here I explain the best ingredients for roasting cauliflower, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Cauliflower – You can either cut a whole cauliflower head or you can use pre-cut cauliflower florets. The same method also works for roasting broccoli, romanesco, or broccoli and cauliflower together. You could also use the seasonings for cauliflower steaks. Oil – Adds flavor, helps the seasonings stick, and promotes caramelization. You can use regular mild olive oil (I like this one), extra virgin olive oil, or even avocado oil. Seasoning – My basic version of oven roasted cauliflower is simple — garlic powder (optional), sea salt, and black pepper — but I often change it up with the seasoning variations below.
Best Way To Cut Cauliflower
If you don’t opt for a bag of precut florets, here is the quick method I use for chopping up a whole head. You don’t even have to remove the leaves and stems — they will come off when you cut away the core.
How To Roast Cauliflower
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Seasoning Variations
While I make this roasted cauliflower recipe often, I’m always experimenting with different seasonings for it. Here are some yummy variations for you to try:
Make your florets the same size, and not too large. Even sizes ensure that they cook at the same rate. Also, small to medium pieces brown and caramelize better (and faster), which I think is a great thing all around! Each floret should be touching the pan, so make sure your pan is large enough. This will ensure even cooking, best texture, and caramelization. I suggest this tip for almost all my roasted vegetable recipes, and oven roasted cauliflower is no exception. You can line the pan if you like, but don’t use parchment paper. I recommend using foil rather than parchment paper, because parchment paper will reduce browning. I usually just skip lining altogether, because my favorite sheet pans have a great nonstick surface. If yours isn’t great or you use foil, you can coat the pan lightly in oil to prevent sticking.
Lemon, Garlic, & Paprika – Prepare the same seasoning mix I use in my air fryer cauliflower recipe: Add 3/4 teaspoon sweet or smoked paprika, 2 teaspoons lemon juice (or 1/2 to 1 teaspoon lemon zest), and include the optional 1/2 teaspoon garlic powder from the recipe below. Italian Seasoning – Add 1/2 teaspoon of store-bought or homemade Italian seasoning. Parmesan Cheese – Prepare the same Parmesan herb sauce I use for whole roasted cauliflower, and drizzle on the cauliflower before roasting. You can also simply toss the florets with 1/4 cup of grated Parmesan instead. Buffalo – If you want your oven roasted cauliflower spicy, make the recipe as usual, then toss in the sauce from my buffalo cauliflower recipe. Curry Spiced – Add 1/2 to 1 teaspoon of curry powder. Chili Lime – Mix 1/4 teaspoon sea salt, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/8 teaspoon cayenne powder together. Sprinkle the seasoning mix on the cauliflower florets and roast. Finally, garnish with fresh cilantro. Mexican – Use 1 teaspoon if store-bought or my homemade taco seasoning in place of garlic powder.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat: For the best texture, reheat the cauliflower in the oven at 350 degrees F, until warm. The microwave works in a pinch, but I don’t love the more mushy texture you get. You can also repurpose leftovers for my cauliflower cheese soup instead of just reheating on its own. Freeze: For already roasted cauliflower, I like to spread on a sheet pan and flash freeze until solid, then transfer to a freezer bag for storage. It will last in the freezer for up to 3 months, and this method prevents the florets from sticking together. I don’t recommend freezing cauliflower raw, as the enzyme activity will ruin the texture, so you’d have to blanch it if you want to freeze before roasting.
Serving Suggestions
Oven roasted cauliflower goes with just about anything. It’s one of the reasons it’s so common at my house — I can pair it with whatever recipes I’m testing, as well as staples I make over and over. Here are some of the ones I’ve served with it:
Beef – Cauliflower pairs perfectly with all kinds of steaks, including sirloin steak, filet mignon (my personal weakness), ribeye, or New York strip. For special meals, some of my faves are Instant Pot beef short ribs (I can cook them in parallel with the roasted cauliflower!), a juicy beef tenderloin, or a sirloin tip roast. Chicken – Keep it simple with my popular crispy baked chicken legs, or make air fryer chicken breast while roasting cauliflower in the oven. If you prefer your chicken with sauce or want something a little fancier, try my Crock Pot chicken Cacciatore, garlic butter chicken, or creamy mushroom chicken. Pork – This is a great option for a satisfying dinner without breaking the bank. Pair this oven roasted cauliflower with simple pan seared pork chops, cheesy stuffed pork chops, or even my pork steak recipe. Seafood – I often make baked cod, baked salmon, or baked shrimp for fuss-free weeknight meals, as they come together quickly. For special occasions, try my baked sea bass, lobster tails, or even halibut. Sauces – Sometimes I like to dip these florets in garlic aioli, pesto sauce, spicy mayo, marinara, or tahini sauce. So many options!
More Roasted Cauliflower Recipes
I love a good oven baked cauliflower side dish! It’s so easy to prep and the flavor options are endless. Here are some of my other roasted cauliflower recipes that many readers love: Please enter your first name for your account. Your saved recipe will also be sent to your email.
