Quick and easy oven roasted cauliflower recipe, made with simple ingredients in one pan in oven. A 30 minute side dish, loaded with garlic and parmesan cheese. These are crispy yet still tender.
I am adding today's recipe to my long list of easy roasted veggies recipes which includes Oven Roasted Green Beans (One Pan), Oven Roasted Broccoli (One Pan), Oven Roasted Asparagus (One Pan), Quick Oven Roasted Tomatoes (One Pan) and Oven Roasted Sausage and Vegetables (One Pan). They all make a delicious side dish that can be served at regular weeknight meals or even dinner parties. They are crispy and cheesy and bite-sized so that even kids can enjoy them. You can also use these crispy cauliflower bites in soup, curry, fried rice, pasta and salads.
Tips and techniques
- Do not cover the pan with foil because that steams instead of roasting and makes the florets mushy instead of crisp.
- 400 degrees may seem like a high baking temperature but that ensures that any condensation quickly evaporates. This is especially important if you are using frozen cauliflower.
- Use unsalted butter to prevent this side dish from becoming too salty.
- Adjust the amount of garlic powder, based on your preference.
- Use other herbs, seasonings, spices of your choice like red chili flakes, paprika, taco seasoning, cajun seasoning, Indian seasoning e.t.c.
- Line the baking tray with aluminum foil for easy cleanup.
- Spread out the florets so they are not overlapping because this allows even baking.
- If you don't have butter, you can replace that with olive oil.
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How to make easy crispy one pan oven roasted cauliflower recipe from scratch?
- Place bite-sized cauliflowers in a baking tray and toss it with oil, butter, salt, pepper, garlic powder.
- Spread it out and bake.
- Sprinkle with parmesan cheese and parsley and serve immediately.
Variations
- Reduce the amount of cauliflower by half and combine with 2 cups brussels sprouts (sliced in half) or baby carrots or broccoli florets. Toss it all together with olive oil, salt, pepper, garlic powder and bake until crisp.
- Instead of cutting bite sized pieces, you place the whole cauliflower head on a sheet pan and cover it in olive oil and fresh/dry herbs and bake until golden brown. It's very similar to the recipe below.
- Steaks is another alternative to using whole or chopped cauliflower florets. Hold cauliflower with its base on the cutting board, after removing its leaves and stem end. Use a sharp knife to cut it in half. Then, cut each half into 2 more thick slices. Drizzle olive oil and sprinkle herbs. Bake until golden brown.
- For a very strong garlic flavor, Use fresh garlic instead of garlic powder.
- For an Indian flavor profile, coat the cauliflower with 1-2 tablespoon olive oil, 1 teaspoon turmeric, 1 teaspoon garam masala, salt and red chili flakes. Bake until crispy.
- For buffalo flavor, omit the olive oil and Italian herbs. Instead, coat the cauliflower pieces with ⅓ cup buffalo sauce. Then, bake until tender and crispy.
Recipe FAQs
Even though I prefer fresh cauliflower, frozen cauliflower can be used. Just raise the temperature to 425 degrees F and bake for 25 minutes. The higher temperature allows condensation to evaporate quickly and become crisp.
Yes, you can but it will take a little longer to fully roast. It takes about 35-40 minutes.
Recipe
One Pan Roasted Cauliflower Recipe
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Ingredients
- 1 head Cauliflower Washed, Patted dry, Cut into small florets
- 1 tablespoon Butter Unsalted, Melted
- 2 tablespoon Olive oil
- Salt To taste
- Pepper To taste
- 1 teaspoon Garlic powder Or 1 clove minced garlic
- 1.5 teaspoon Italian seasoning Optional
- ⅓ cup Parmesan cheese Finely grated
- 1 teaspoon Parsley Fresh or dry, For topping
Instructions
- Place cauliflower pieces in a large sheet pan, lined with aluminum foil.
- Drizzle butter and oil over the top and sprinkle salt, pepper, garlic powder, and Italian seasoning (optional) and toss everything together.
- Spread them out and make sure they are not overlapping each other, for even baking.
- Bake at 400 degrees for 20-25 minutes or until tender and golden brown and slightly charred.
- Remove from oven and sprinkle parmesan cheese and parsley. Serve immediately.
Notes
- Read all my tips above.
- Tastes best when served fresh but leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
TIsha says
The seasoning on this Roasted Cauliflower looks incredible! This would make such a great mid day snack!
Shiho says
Thank you very much for sharing those tips! I made this following those tips and cauliflower was deliciously crisp!
Mary says
This looks tasty! I am in charge of the vegetable for Friendsgiving just looking up ideas.
Abeer Rizvi says
This was sooooo good. I have served it at dinner parties for vegetarian friends and they loved it.