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Published: March 20, 2014Updated: August 30, 2021Author:Amy
Sweet cauliflower tossed in olive oil, garlic, thyme, and Parmesan cheese, then cooked until tender and golden. Roasted Cauliflower is a simple side dish with fantastic results and goes with just about everything!
Looking for more cauliflower recipes? Don’t miss our Roasted Cauliflower Parmesan, Mashed Cauliflower, and Cauliflower Curry Rice.
Easy Oven Roasted Cauliflower
Ah, roasted cauliflower. I’m in love with this stuff! It’s seriously like candy to me. Well, not quite. But close!
Sometimes I’ll throw this together and eat it for lunch – nothing else with it. Roasted (and grilled) vegetables are just the best.
This recipe for Roasted Cauliflower couldn’t be easier, too. You only need cauliflower, olive oil, garlic, thyme, Parmesan cheese, salt, and pepper. You could also sprinkle additional seasonings on your cauliflower, but I just love it simple. Roasting vegetables brings out the absolute best flavor – they really don’t need anything else.
Roasted Cauliflower Recipe
Here’s what you’ll need: (Scroll below to the printable recipe card for details and measurements.)
Cauliflower: A whole head of fresh cauliflower, cut into small florets. If you’re in a crunch for time, some markets even sell it pre-cut.
Extra-virgin olive oil: This will give the dish some moisture and richness.
Garlic: Peeled and smashed, so buy it fresh.
Thyme: Fresh thyme sprigs are ideal. Skip the dried herbs for this recipe.
Seasoning: Simple salt and pepper, to taste
Parmesan: Freshly grated Parmesan cheese off the block. Skip the pre-grated kind in the plastic tub.
How to Roast Cauliflower
Here are a few tips to ensure your cauliflower is roasted perfectly! (Don’t miss the detailed printable recipe card below and the video.)
Cut the florets into medium-sized florets.Too small and they’ll burn.
Make sure the florets are uniform in size.Making sure they’ll all the same size, allows them to cook the same.
Place them onto the baking sheet in a single layer.Vegetables let off moisture as they cook and if they’re piled on top of one another they will steam and not roast.
Toss halfway through cooking.This allows the florets to roast evenly and brown on all sides.
What temperature to roast cauliflower?Roast at 425 degrees F. High heat is best!
How long to roast cauliflower? Roast until the cauliflower is tender and slightly crisp, about 25 minutes at 425. Don’t over-cook the florets or they’ll be mushy and fall apart. You want them to be al dente and nicely browned around the edges – the charred pieces are the most delish!
What to Serve with Cauliflower
Our roasted cauliflower recipe is perfect any time of year. Serve it with one of the following for a complete meal:
Skillet Steak
Honey Garlic Chicken
Baked Chicken Breast
Air Fryer Pork Chops
How to Make Roasted Cauliflower – Video
More Roasted Vegetables:
The Best Roasted Broccoli
Roasted Green Beans
Roasted Eggplant and Cherry Tomatoes
Rosted Parmesan Creamed Onions
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Parmesan Roasted Cauliflower
Roasted Cauliflower is a simple side with fantastic results! Sweet cauliflower tossed with seasonings and Parmesan, then roasted until tender and golden.
1headcauliflower, cut into florets about 1 1/2 inches each
3tablespoonsextra virgin olive oil
4clovesgarlic, peeled and smashed
4sprigsfresh thyme
salt and pepper to taste
1/3cupfreshly grated Parmesan
Instructions
Preheat oven to 425 degrees F.
Toss florets on a large rimmed baking sheet with the olive oil, garlic, and thyme until coated; season with salt and pepper.
Roast for 15 minutes, tossing once until almost tender. Sprinkle with the Parmesan and toss to combine; roast for an additional 10 minutes, tossing once more, until fork tender and golden.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Side Dish
Cuisine: American
Keyword: roasted cauliflower
Did you make this recipe?Snap a picture and mention @bellyfullblog!
Why is my roasted cauliflower mushy? The baking sheet may be overcrowded. If the cauliflower pieces don't fit in one layer on the baking sheet, don't force them—just use another baking sheet.
Why is my roasted cauliflower mushy? The baking sheet may be overcrowded. If the cauliflower pieces don't fit in one layer on the baking sheet, don't force them—just use another baking sheet.
"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. The edges will get much crispier than they would if you baked them on parchment paper.
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.
Method. Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Mix the cauliflower with 3 tablespoons of the olive oil, ½ a teaspoon of salt and some black pepper. Spread out in a roasting tin and roast on the top oven shelf for 25–35 minutes, until the cauliflower is crisp and parts of it have turned golden brown.
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.
But the high sides make it harder for the water inside of the vegetables to evaporate during baking, setting you up for sogginess. Instead? Use a simple rimmed baking sheet. The rims are high enough to keep your veggies from falling off the side of the sheet, but not high enough to trap steam and make your food mushy.
Make sure your pan is big enough to spread the vegetables out evenly in a single layer with a little space between each piece. You don't want to overcrowd the pan, if you think the pan is too crowded, split the vegetable between two pans. Crowded vegetables just create extra moisture and steam in the pan.
Dry the Cauliflower: The cauliflower should be very dry (no water from washing!) so it doesn't steam. If time allows, wash and shake dry up to 2 days before roasting or use prewashed florets. Cut a Flat Side: Place each floret flat side down so it gets nice and brown.
If you overcook the cauliflower before it's cooked in the cheese sauce, your dish will have a disappointing soft texture with watered-down sauce. Although there are some tricks to apply if you overcook vegetables, your best bet is to aim for undercooking the vegetable a little.
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.
Overcooking cauliflower is easy, so less is better! Overcooked cauliflower has a strong odor and yellowish color due to sulfur compounds that are released. Cook cauliflower rapidly to preserve color and flavor.
Steaming and microwaving cauliflower will better preserve its vitamin content, especially the B vitamins, than if it is boiled. To microwave: Put 2 cups of florets in a shallow microwavable dish, or cover a whole head of cauliflower with plastic wrap.
First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted.
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.
Once the vegetables are properly coated with oil, spread them out evenly across your baking sheet in one layer. If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized.
There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.
First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted.
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