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Roasted Cauliflower (2 Ways!)

Roasted Cauliflower is the BEST way to enjoy this vegetable -- the high oven temperature yields beautiful caramelization with crisp edges and a tender interior. This recipe includes how to prepare a basic, all-purpose Roasted Cauliflower recipe as well as a show-stopping Parmesan-breadcrumb-crusted version.
Course Side Dish, Vegetarian
Cuisine American, Healthy, Vegan, Vegetarian
Keyword roasted cauliflower
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 as a side
Calories 75kcal
Author Chelsea Lords
Cost $4.12


Basic Roasted Cauliflower

  • 2 pounds (~2 heads; 8 cups) cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 3/4 teaspoon fine sea salt & 1/2 teaspoon pepper
  • 1 teaspoon each garlic powder, paprika (optional)

Parmesan Roasted Cauliflower

  • 2 pounds (~2 heads; 8 cups) cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 2 tablespoons melted butter
  • 3/4 teaspoon fine sea salt, garlic powder, paprika
  • 1/2 teaspoon pepper
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup grated Parmesan


  • PREP: Preheat oven to 220°C/425°F. Use an extra-large sheet pan (15x21-inches) or 2 smaller sheet pans. Cut the cauliflower in half and then half again to get 4 quarters. Slice diagonally to remove the inner cores from each quarter. Cut into bite-sized florets optimizing for flat edges, which will increase the caramelization and improve the flavor!
  • BASIC: Toss cauliflower in a large bowl with oil and seasonings. (You can do this on the tray, but you'll need a touch more oil). Space florets evenly on the tray, taking care not to overcrowd the pan (Note 1). Roast for 17-20 minutes, flip the cauliflower with a spatula and roast another 5 minutes until caramelized and tender. Serve immediately.
  • PARMESAN-PANKO: Generously grease a sheet pan with cooking spray. Toss cauliflower in a large bowl with oil and melted butter. Add seasonings and gently toss to coat. Finally, add in panko and Parmesan and toss until well coated. Use your hands to transfer cauliflower from bowl to tray, spacing evenly on tray. Sprinkle any panko/Parmesan that was left behind in the bowl on top of the cauliflower. Roast 15 minutes. Flip cauliflower, roast another 5-10 minutes until you have golden edges and florets are tender. Serve immediately.



Note 1: Roasting time will vary, depending on the actual size of the cauliflower florets, actual oven temperature, how spaced out the cauliflower is on the tray, how many trays are roasting at the same time, and your preference for doneness.
  • Smaller pieces will roast anywhere from 15-20 minutes.
  • Larger pieces will take anywhere from 20-25 minutes.
How do I know when cauliflower is done roasting? Test doneness by piercing with a fork (it should pierce through easily) and by visually looking for a golden, caramelized exterior. For best results, make sure the oven is fully preheated before adding the sheet pan in, space the cauliflower florets out generously on the sheet pan, and only roast one tray in the oven at a time.
Nutrition information is for the basic recipe version.


Serving: 1serving | Calories: 75kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 34mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin C: 55mg | Calcium: 25mg | Iron: 1mg