Roasted cauliflower is a favorite side dish in my house. The hot oven renders the cauliflower supple and golden-brown, giving it both a caramel color and sweet, nutty flavor. The best part of roasting cauliflower is that it requires almost zero hands-on cooking and can easily be flavored with warm spices or aromatic garlic. And if you’ve ever cooked roasted vegetables before, this isn’t too different.
5 Tips for the Best Roasted Cauliflower
Some universal truths of roasting other cruciferous vegetables (or any vegetable, for that matter) ring true for cauliflower too: Preheat your oven, use some kind of oil or fat, avoid overcrowding the pan, and roast the vegetables cut-side down for maximum browning.These tips will give you the best roasted cauliflower every time.
1. Use high heat. The minimum temperature for roasting vegetables is 400 F. Give your oven plenty of time to preheat to ensure that it’s hot and ready for roasting.
2. Cut into small florets. Yes, you can roast a whole cauliflower or even cauliflower steaks, but to make this a super-speedy side, use bite-sized pieces that are roughly the size of halved florets. (More on how to break down a whole head of cauliflower below.)
3. Season in a bowl. Many cooks prefer to use their baking sheet for oiling and seasoning vegetables, but a bowl does a better job of ensuring well-seasoned and well-cooked vegetables. As much as I dislike dirtying another dish, using a bowl to coat the cauliflower with olive oil and salt makes for a better finished product.
4. Place cut-side down. The cut side is nice and flat, making direct contact with the baking sheet and giving more surface area for delicious browning.
How to Cut Cauliflower for Roasting
Arguably the most arduous task of making roasted cauliflower is turning a head of cauliflower into bite-sized florets. Unlike broccoli, which has a long stalk that makes seeing the structure of its head easy enough to dismantle, cauliflower’s florets circle a tight, dense core.Roasted Cauliflower
Serves 4 to 61 medium head cauliflower (about 2 pounds), leaves removed
1 tablespoon oil, such as olive, canola, or vegetable
1 teaspoon kosher salt
1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400 F.
2. Chop the cauliflower into bite-sized pieces: Cut the head of cauliflower in half and then into quarters through the core, so you have 4 large wedges of cauliflower. Lay each wedge on one of its flat sides and cut between the core and the florets to release the florets. The cauliflower is pretty tightly packed, so you'll need to pull apart some of the florets by hand. Repeat with the remaining 3 wedges. Halve any cauliflower florets that are larger than 2 inches.
3. Toss with oil and salt: Place the florets in a large bowl, drizzle with the oil and sprinkle with the salt, and toss to combine.
4. Transfer to a baking sheet: Transfer the seasoned cauliflower florets onto a rimmed baking sheet and spread into an even layer.
5. Roast until golden-brown: Roast until golden-brown and fork-tender, 25 to 30 minutes, flipping the cauliflower about halfway through.
6. Serve the roasted cauliflower: Serve the cauliflower warm, with additional salt and pepper if desired.