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Oven Roasted Cauliflower Recipe

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3.9 from 11 reviews

A simple and flavorful oven roasted cauliflower recipe that delivers crispy, golden edges with tender interiors. Perfect as a healthy side dish or a delicious snack, this recipe combines olive oil, butter, and a blend of spices for a savory roasted vegetable treat.

Ingredients

Cauliflower

  • 1 medium cauliflower (sliced into small florets or 1/2″ thick steaks)

Seasoning & Oil

  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter (melted)
  • ½ tsp garlic powder
  • ½ tsp salt (or to taste)
  • ¼ tsp ground paprika
  • ¼ tsp ground black pepper (or to taste)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare the Cauliflower: Slice the cauliflower head into 1/2″ thick steaks or break the wedges into even, bite-sized florets for uniform roasting.
  3. Oil and Butter Coat: Place the cauliflower pieces in the center of the baking sheet. Drizzle with olive oil and melted unsalted butter, then toss well to coat every piece evenly.
  4. Season the Cauliflower: In a small bowl, mix the garlic powder, salt, paprika, and black pepper. Sprinkle the seasoning mixture over the cauliflower and toss again to ensure all pieces are well seasoned.
  5. Roast the Cauliflower: Spread the cauliflower in a single layer on the baking sheet and roast in the preheated oven for 15 to 20 minutes. Roast until the cauliflower is tender inside with golden, crispy edges, adjusting time as needed for your desired crispiness.

Notes

  • For extra crispiness, flip the cauliflower halfway through roasting.
  • Adjust salt and spices according to your taste preferences.
  • This recipe pairs well with a squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley after roasting.
  • Use parchment paper or a silicone baking mat to prevent sticking and promote even browning.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.