Roasted Cauliflower Recipe (2024)

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Cooking Notes

Josh

This should be cooked at 400+ for 30 minutes. Anything less and I found that the cauliflower, while tasty, does not get crisp and stays a bit wet.

Elizabeth Cohen

Baked at 400 for 25 minutes. Sprinkled some parmesan cheese on top for 5 minutes. Turned out exactly like the photo and was delicious!

Brandy

I make roasted cauliflower a couple of times a week since discovering how wonderful it is. I usually break it into flowerettes because it browns better (more crispy bits!), toss it with EVOO, salt, pepper and smoked paprika. Bake at 400 for about 30 minutes, being sure to turn it over a couple of times while it bakes. Best. Cauliflower. Ever.

hankarnold@gmail.com

Sorry you're adding one step to the process that's not needed - NO need to 'toss' the cauliflower, just drizzle the Olive Oil on top of the cauliflower once it's laid out on the baking sheet....salt and pepper and anything else before or after cooking.

If you have a Convection oven it's even easier - 450 F for 15min, flip then 10min's more, and it will be nice and Brown and nutty....GUARANTEED!!!

Phyllis Schlesinger

It's the only way I do cauliflower these days. Apparently it originated with Alice Waters. Some recipes warn you, that you get a lot of crumbly bits because you do the slicing with the whole head of cauliflower standing on its base, and just start cutting every quarter inch till you get to the other side. Looks a little messy, but turns out great, and the crumbly bits get nicely browned and crisp.

Linda

I also use plenty of fruity EVOO and sprinkled crushed garlic cloves on top, then at the end a parm/romano mix. It got rave reviews.

mrs_garver

I've cooked this a number of times. The only difference is I break the cauliflower into florets instead of slicing them and use grape seed oil instead of EVOO. The grape seed oil gives a nuttier, richer flavor than does the EVOO. It's so simple and so delicious. It's pretty much the only way we eat cauliflower on its own now.

bsaylor

I added some ground turmeric, as we often use turmeric with cauliflower.

Eric Workman

Sprinkle on some nutritional yeast at the end for a savory, vegan alternative.

Ellen

I liked this, but felt that the cooking temperature was a little low -- the cauliflower softened before it really browned. Like the others here, next time I'll try 400 or 425.

Tanya Roberts

Sprinkle some curry on it in addition to the salt. Once cooked, dip into a lemon aioli --lemon juice, mayonnaise and some parsley

Kristen Carannante

I sprinkle grated parmigiana or romano on top.

John Neill

I didnt bother to try tossing in bowl ( this is contradictory recipe direction because flipping SLICES of cauliflwoer is virtually possible if you wish keeping them intact).I sprayed small quantity (only!) olive oil onto thick slices (yes!) on baking sheet, then little salt & CUMIN ...dont need to flip , but a quick broil close to top element in oven provided extra browning.A baking dish of hot water on lowest rack meant the cauli slices didnt dry out...served room temp - everyone raved!

Richard ogilby

I put the oven at 450 for @20-25 minutes .I use lots of olive oil and dose the florets on the aluminum foil covered roasting tray.

Jo

Not historically a fan of cauliflower, I am officially hooked! I baked slices and bits in my countertop convection oven on a sheet pan covered with nonstick foil. Drizzled with olive oil, dusted with really good salt and freshly ground pepper, I baked it at 425 for about 10 minutes. Flipped it, drizzled more olive oil, and continued to bake for about another 10 minutes. Finished with freshly shredded Parmigiano Reggiano… I could eat this all day every day!

ann

Roast at 425.

jen

Was great! Better than expected.

Polyglot

I roast the cauliflower at 450 for the first 15 minutes, then remove it, add the juice and finely grated rind of a lemon, lower the heat to 400 and roast for another 10 minutes. Heavenly!

Cathie Payne

I cook this at 500 for 15 minutes and get juicy, slightly browed cauliflower.

Sylvia

Do you think I could use frozen cauliflower florets?

Christa

I agree with @Josh regarding the roasting temperature--I roast cauliflower all the time, and my standard roasting temperature is 425, and even the NYT has written that the standard or best or ideal roasting temperature is 425.

SB

My favorite variation is coating with a combination of turmeric, smashed cumin seeds, and sea salt, then roasted at 425. I like it golden brown with the small bits crunchy and charred.

dan

Finish it with a sprinkle of a mixture of brewers yeast and dried kimchi 1:1 ratio

Tucson Guy

While in Rome dining at Osteria Giulia a variant of this dish was a hit. The cauliflower was drizzled with a cream sauce in which scallions had been sautéed in rich olive oil and blended smooth and to which chopped lemon segments (no peel) and crushed peanuts had been added. The sauce may have included Gorgonzola or similar cheese. The variety of flavors, especially the bits/chunks of lemon made this a show stopper.

Peter in NC

I cannot recommend this recipe. The picatta sauce overwhelms the salmon, which (if fresh) has a mild flavor. I will save picatta for chicken and swordfish.

J Bishop

Tuscan tip: Garlic and Sage mixed in a bit of EVOO for the last 15 min -fresh or dried sage with the garlic topped with parmesan- all in the last 15 min.(and yes, 400+ for 30 min is better)Divine.

Tony S

I don't know what kind of cauliflower others are using that holds together in a neat slice. That's kind of the heart of this specific recipe, no? The first time I tried it I ended up with all different sized pieces. Then after a year or so I'd forgotten about that part of the experience and it happened all over again. Tasty both times, but you're better off just breaking the thing into like-size florets.

Mkilfoyle

Agreed with the group that it needs more heat to get it crispy.. I started at 400 but pumped it up to 425. I should have started at 425.. It didn't get crispy but was still very good. I did add some smoked paprika too.

susanm

400 degrees, 40 minutes, olive oil. delish.

Bill Holland

Roasted cauliflower — just as in this recipe — is one thing we arrange on a platter for cheese fondue, along with roasted carrots and broccoli, sautéed mushrooms and sausage, lightly toasted bread cubes, and lightly seared cherry tomatoes. Roasting adds so much flavor.Fisherman Benny, a restaurant in Tel Aviv, serves a roasted cauliflower mezze. I had two servings. The waitress said it’s her favorite too. Wish I had the recipe.

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Roasted Cauliflower Recipe (2024)

FAQs

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

How do you roast cauliflower Martha Stewart? ›

Heat oven to 425 degrees. On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.

Why is my roasted cauliflower mushy? ›

QUICK COOKING TIP: Be careful how much olive oil you use when roasting cauliflower. The cauliflower florets tend to absorb a lot of the oil when you pour it over them and I have seen so many people add way too much oil. If there is too much, the cauliflower tends to turn mushy. Nobody likes mushy roasted cauliflower.

Are roasted cauliflower good for you? ›

If you're not into cauliflower, try it roasted. It'll be on your veggie rotation in no time. Cauliflower is a cruciferous vegetable responsible for helping to reduce risk of cancer due to it's special antioxidant properties, anti-inflammatory effects, as well as it's high fiber content.

Should cauliflower be washed before roasting? ›

Wash cauliflower, cut it into medium-sized florets, and dry very thoroughly. Don't skip drying — it's important. Use a salad spinner if you have one, or just shake all the water out and pat dry with a clean, lint-free towel. Add florets to a large bowl, add olive oil, and toss to coat.

What do you soak cauliflower in to get bugs out? ›

The salt and vinegar mixture will suck out all the dirt and bugs hidden inside the crevices of the cauliflower and leave you with a clean vegetable that is safe for eating. Once you toss the mucky water out, chop your cauliflower and rinse it in clean water before you get down to cooking it.

Why is my cauliflower not roasting? ›

Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.

Is it healthier to steam or bake cauliflower? ›

It's easy to cook, which gives it a creamier, nuttier taste that takes on the flavor of whatever you use as seasoning. How you cook cauliflower matters. You can keep more of its nutrients if you steam, roast, or stir-fry it.

How long does cauliflower take to cook? ›

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

Why does cooked cauliflower hurt my stomach? ›

Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.

Why aren't my roasted vegetables crispy? ›

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Are there any negatives to eating cauliflower? ›

Andrews says the biggest pitfall with cauliflower is the possibility of digestive discomfort like bloating, gas or cramping, especially if you are sensitive to other cruciferous vegetables. Cauliflower can also cause issues in people with an allergy to cruciferous vegetables or those vulnerable to kidney stones.

Is cauliflower an anti-inflammatory food? ›

Bioactive compounds in cauliflower have been shown to reduce inflammation. 18 Cauliflower is also a source of antioxidants, including types that protect against oxidative stress.

Which is healthier, broccoli or cauliflower? ›

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

What happens if you don't wash cauliflower? ›

The natural nooks and crevices in broccoli and cauliflower are the perfect hiding spots for dirt, germs, and even little bugs. Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes.

Does cauliflower soak up liquid? ›

For one, it doesn't absorb liquid like rice does, so riced cauliflower alongside stews and curries will be more watery.

Does cauliflower absorb marinade? ›

Our tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing creating irresistible flavor.

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