Quick and easy to prepare, roasted cauliflower is soft, it’s got a delicious sweetness to it and you can use it in salads, alongside a main dish, or even use them to dip into your favorite sauce. We love cauliflower but will admit that it’s not always an exciting option, that’s why we roast it to bring out as much flavor as we can, and out of boiled or roasted cauliflower, it’s roasted that always gets eaten first!
Why you’ll love our oven-roasted cauliflower
- It’s so easy to prepare and it’ll be on your table in just 40 minutes.
- It’s much tastier than raw cauliflower and has a delicious sweetness.
- You can play around with the flavors and make them different each time.
- It’s 100% vegetarian, vegan, and it’s gluten-free.
How to choose the best cauliflower
When choosing a cauliflower to roast, you want one that has a tight closed head and without any brown spots on it.
Why does cauliflower turn black?
If you’ve had your cauliflower for a little while, you’ll notice that it develops little brown spots on it, that eventually join up and turn the whole cauliflower head brown.
You can simply remove the spots from the surface of the cauliflower head and still roast it.
However, if the spots have turned black or moldy, then it’s time to throw the cauliflower away.
Crunchy yet soft, sweet cauliflower roasted with rosemary and pine nuts, make it a dreamy vegetable to dip in your favorite sauce.
What goes with roasted cauliflower?
It’s fair to say that a third of our roasted cauliflower batches, don’t make it to the table, they are just too easy to pop in your mouth BUT if you do resist, then why not try them with these delicious vegetarian recipes?
It’s a great side for vegetarian shepherd’s pie, nut roast, and lentil loaf.
Do I need to boil the cauliflower before roasting?
No, you don’t.
This is one of the easiest ways of cooking cauliflower, which makes it such a great recipe, you just break it up into florets, toss it, place it on a rimmed baking sheet and roast it.
Hey, presto you then have a delicious roast cauliflower to devour!
Simple.
Is there any gluten in cauliflower?
Roasted cauliflower is completely gluten-free, and it’s also packed full of nutrients.
Roasted cauliflower variations
We’ve added olive oil, fresh rosemary, salt and pepper, and pine nuts to our roasted cauliflower.
Want to try different flavors with your roasted cauliflower?
Try adding red pepper flakes to give a spicy kick, just add as many red pepper flakes as your palate can take!
Parmesan roasted cauliflower is a great option, adding parmesan cheese can take your plain roasted cauliflower to another level!
Just remember that if you are cooking for a vegetarian or vegan, ensure that the parmesan cheese is suitable for them.
Add a little garlic powder, curry powder, cumin seeds, and try a little lemon juice to add a little acidity.
Want roasted cauliflower steaks? Cauliflower steaks are easy to make, instead of breaking the cauliflower into florets, slice it into thick slices and then follow the recipe.
Roasted cauliflower notes and tips
- Why is my cauliflower soggy and mushy?
This means that your oven wasn’t hot enough, make sure it’s at 220°C/425°F, and if it says that it is that temperature, then we suggest buying an oven thermometer to double-check, you’d be surprised at the discrepancies! - Out of fresh rosemary?
Try fresh thyme instead.
More cauliflower recipes for you to enjoy
If you like roasted cauliflower, then why not try these tasty cauliflower side dish recipes, cauliflower cheese, buffalo cauliflower, cauliflower puree, cheesy cauliflower, and cauliflower curry.
How to make our roasted cauliflower recipe with step-by-step instructions
Making oven-roasted cauliflower is easy if you follow our simple instructions.
Preheat your oven to 220°C/425°F.
Prepare your fresh cauliflower by removing the outer leaves, then use a sharp knife to cut the cauliflower in half, then half again.
Next, remove the core and break it into cauliflower florets, make sure all of the florets are the same size, breaking or cutting any larger ones down to size.
Place the florets into a mixing bowl and add extra virgin olive oil, fresh rosemary, sea salt, freshly ground black pepper, and pine nuts, and toss to fully coat the florets.
Now, place all your florets onto a prepared baking sheet and arrange them in an even, single layer, and roast for approximately 25 – 35 minutes, turning them halfway through.
Once your roasted cauliflower is ready, it should be crunchy on the outside and soft on the inside and have turned a lovely golden brown color.
Serve immediately and enjoy!
We hope you enjoy making and eating our baked cauliflower recipe and would love to hear how you got on with it.
Please leave a comment below and feel free to ask any questions you may have.
Easy roasted cauliflower recipe
Ingredients
- 1 Large cauliflower
- 3 tbsp Olive oil
- 1 Sprig Rosemary
- ¼ tsp Sea salt
- ¼ tsp Black pepper
- 2 tbsp Pine nuts
Instructions
- Preheat your oven to 220°C/425°F. Prepare your fresh cauliflower by removing the outer leaves, then use a sharp knife to cut the cauliflower in half, then half again. Next, remove the core and break it into cauliflower florets, make sure all of the florets are the same size, breaking or cutting any larger ones down to size1 Large cauliflower
- Place the florets into a mixing bowl and add extra virgin olive oil, fresh rosemary, sea salt, freshly ground black pepper, and pine nuts, and toss to fully coat the florets3 tbsp Olive oil, 1 Sprig Rosemary, ¼ tsp Sea salt, ¼ tsp Black pepper, 2 tbsp Pine nuts
- Now, place all your florets onto a prepared baking sheet and arrange them in an even, single layer, and roast for approximately 25 – 35 minutes, turning them halfway through. Once your roasted cauliflower is ready, it should be crunchy on the outside and soft on the inside and have turned a lovely golden brown color
- Serve immediately and enjoy!
Notes
- Why is my cauliflower soggy and mushy?
This means that your oven wasn’t hot enough, make sure it’s at 220°C/425°F, and if it says that it is that temperature, then we suggest buying an oven thermometer to double-check, you’d be surprised at the discrepancies! - Out of fresh rosemary?
Try fresh thyme instead
Nutrition
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