Oh, how I love Roasted Cauliflower. It gets a slight crispness around the edges that yields to a tender flavor with each bite. Follow this guide on how to roast cauliflower, and you won’t regret it.
If you already love the taste of cauliflower, then you’re going to love the way that roasting it elevates the flavors you love. It’s super easy to do, and the options for herbs and spices are pretty much endless.
Looking for tips on how to deliver perfect roasted cauliflower? Here they are!
First, clean the cauliflower head and cut off the florets. Pare them down to a uniform size. This will allow them to cook at the same rate and roast evenly.
Alternatively, you could slice the cauliflower into 1″ discs and roast cauliflower ‘steaks’. I prefer to do florets because it’s easier to serve a crowd.
Second, toss the cauliflower with oil before putting it in the pan. You can also toss them on the sheet pan, but it can get messy. Regardless of whether you do florets or steaks, be sure to spread them out on the pan.
Third, the best-tasting roasted cauliflower will have browned or blackened areas on the outermost edges where it develops a crispy char.
These areas are not burnt. This is a desired color change. It enhances the flavor of the cauliflower and provides fabulous texture.
Note: You don’t have to char them. It’s possible to roast and not toast your vegetables by covering them with foil. But, the crispy bits really are the best part!
How to Roast Cauliflower
Follow these directions on how to roast cauliflower:
Prep the oven: Preheat your oven to 425°F for florets. Smaller pieces will roast better with higher heat and less time. Drop the temperature to 400°F for steaks.
Prep the cauliflower: When cutting your florets, you can leave part of the stem attached. I prefer them this way because I like the way it tastes. Oil and season the cauliflower, then arrange them on a sheet pan.
How Long to Roast Cauliflower
Wondering how long to roast cauliflower? That depends on how small the florets are, and how crispy you want them.
Expect for relatively small florets to finish roasting in 15 to 20 minutes. On the other hand, if you are making steaks, you’ll want to roast them for 15 minutes, then turn them over for another 15 minutes or so.
A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.
Give florets a taste at the 15 minutes mark. If they are not finished, check again every 2 minutes. For steaks, you can check by poking the center with a knife tip. They should be tender when you pull them out of the oven.
How to Roast Cauliflower
- 1 tablespoon olive oil
- ½ cauliflower, medium-sized, cut into bite-size pieces about 1 pound florets
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- Preheat your oven to 425°F. Place the cauliflower on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
- Roast the cauliflower for 15-20 minutes. The pieces should be slightly crisp and fork-tender when done.