This simple and healthy cauliflower recipe is perfect for vegans, vegetarians, and meat lovers alike. This post is focused on how to bake cauliflower, while the flavorings you add are completely customizable!
I’m a huge fan of cauliflower. Although I’m big on desserts and meaty dinners, this is a light, yet filling way to mix up your next meal.
And while I usually fry cauliflower, I’ve been roasting it more and more lately. Roasting has just been easier (just throw everything onto a baking dish and sit back while it roasts!). It’s also healthier AND you can more easily flavor it (with additions like spices, lemon juice, garlic, etc.)
I kept it super simple in terms of flavor for this recipe! All we’re using is some garlic and lemon juice.
But I do want this to read more as a technique, a “how to roast cauliflower” kind of post, and not so much a “this is the recipe, follow it” post. So feel free to switch up your seasonings, try out some of your own favorite spices or add-ins, or just leave it plain and simple!
How to roast cauliflower:
1. Cut the cauliflower head into florets. I find the easiest way to separate cauliflower is to quarter it, then cut the core out of each quarter. It’s then super easy to rip apart the florets with your hands.
2. Toss with olive oil, salt, and additional flavorings: Olive oil and salt are must-haves for roasting cauliflower. But other than that, you can get creative with what you add. I love to keep it simple so I added some garlic and lemon juice to my cauliflower.
3. Bake. You’ll need your oven preheated to 400°F. Bake in the center rack for 20 to 25 minutes, or until golden brown and tender. You can test the softness by just pricking one floret with a fork. You also ought to give the cauliflower a toss around halfway through just to make sure it cooks and browns evenly!
And that’s pretty much all there is to roasting cauliflower! Much, much easier than frying.
If you liked this roasted cauliflower, then check out these similar recipes!
Simple Roasted Cauliflower Recipe
- 1 head cauliflower, cut into florets
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 3 cloves garlic, minced (optional)
- 1 tablespoon fresh lemon juice (optional)
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper, and set aside.
- Cut your cauliflower into florets. The easiest way to do this is to quarter the cauliflower head and cut out the core. Then, simply separate the florets from each other.
- Place your cauliflower on your baking sheet. Evenly drizzle olive oil, salt, and (if using) garlic and lemon juice over the cauliflower. Toss to coat all the florets with the toppings and spread into a single layer on your baking sheet.
- Bake in the center of your preheated 400°F oven for 20 to 25 minutes. Half way through the bake time, take your cauliflower out of the oven and toss so they brown evenly. Bake until the cauliflower is golden brown and fork tender.