This roasted cauliflower recipe is unbelievably easy to cook and makes the perfect side or main course to any meal. It is one of our favorite roasted veggies that can be made with very little time and effort.
Roasting cauliflower is very simple and straightforward. Perfect for when you are in a hurry but still want to make something healthy and filling!
While we used the oven to roast the cauliflower, this recipe can also be made in the air fryer, using an air fryer pan in a convection oven, or a convection toaster oven.
Roasted Cauliflower Video
Roasted Cauliflower Ingredients
This cauliflower recipe is one of our easiest since it has so few ingredients and can be tossed into the oven with very little prep work. Though it may seem simplistic, its versatility allows for pops of flavor and pairings with different cuisines.
Here's what you'll need:
- Cauliflower - Obviously, cauliflower is the prominent star of this particular dish. It is the perfect hearty vegetable to roast as a tasty main or side dish. You can use white, orange, purple, or frozen cauliflower with the same results. We've used them all!
- Extra virgin olive oil - The olive oil in this recipe adds a bit of rich flavor as well as helping the cauliflower to get nice and crisp on the outside. It also makes it easier to season your cauliflower as it has something to stick to, which will help the veggie to be extra flavorful.
- Sumac - Sumac is a lemon-tasting seasoning made from the red berries of the sumac tree. It adds a unique tangy flavor that many middle easter foods have. It gives this cauliflower dish a distinct and delicious flavor profile.
- Spices - We kept the seasoning for this roasted cauliflower head very simple, using only salt and oregano so that the sumac could be the main flavor.
If you are looking for a strong flavor profile when it comes to seasoning the cauliflower, we recommend using some garlic powder and a sprinkle of fresh parmesan cheese. Curry powder or Garam Masala are a big way to infuse flavor. Need more flavor, add a drizzle of this Thai peanut sauce or this Tahini Sauce!
How To Properly Roast Cauliflower
When cooking cauliflower, it is always important to separate the florets into even bite-sized pieces. That way they will roast properly and you'll end up with a delicious bite every time.
After you have prepped the cauliflower florets, season them however you like (we use sumac, salt, and oregano) with a drizzle of olive oil and dumped onto a sheet pan. Make sure to not overcrowd the sheet pan. You can always split the cauliflower amongst two sheet pans if needed so they all roast perfectly.
Bake the cauliflower florets for about 40 minutes in a 400-degree oven.
Serve and enjoy!
Tip: When you roast purple cauliflower, it tends to turn a dark purple. If you squeeze lemon on it, the bright purple comes back which gives the dish a beautiful tie-dye or multicolor effect.
What To Serve With Baked Cauliflower Recipe
This recipe is a very versatile one and can be paired with so many different main courses and side dishes. We love to roasted it alongside some spiced chickpeas to make a hearty salad! Roasted cauliflower also works perfectly in this vegetarian protein bowl with chickpeas, roasted tomatoes, and harissa.
We think this is the perfect addition to just about any dish, whether you are eating lunch or dinner. It is a great way to incorporate even more fresh and healthy vegetables into your daily meals.
What is sumac?
Sumac is a tangy, lemony-tasting red spice made from grinding the berries of the non-poisonous sumac plant. It brings a unique, bright tangy flavor to Middle Eastern dishes and beyond. Lately, using sumac in recipes is becoming very popular among chefs and home cooks in the US. It can be used to enhance soups like our Cauliflower soup with sumac oil, to bring sweet potato fries to the next level, to dust cauliflower steaks and to add even more flavor to our fattoush salad.
How To Store Oven-Roasted Cauliflower
If you have leftovers or plan to use your roasted cauliflower later on in the week, you can store it in the fridge. Keep the cooked cauliflower in an airtight container, and it will last in the fridge for up to four days.
Make sure to allow the cooked cauliflower to cool before putting it in the fridge as condensation from the heat can make it soggy and taste less fresh.
More Recipes With Cauliflower
- Roasted Cauliflower and Chickpea Salad
- Cauliflower Veggie Burger
- Roasted Orange and Purple Cauliflower Tacos with Cashew Cream
- Chickpea Cauliflower Sheet Pan Dinner
- Cauliflower Hummus
Roasted Cauliflower
- Total Time: 55 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
This roasted cauliflower recipe is unbelievably easy to cook and makes the perfect side or main course to any meal when you add some spiced chickpeas or spiced tofu.
Ingredients
- 1 large head of cauliflower ( purple, orange, or white)
- ½ -¾ teaspoon salt
- 2 tbsp extra virgin olive oil
- 2 tsp sumac ( read the post above for some info about sumac)
- 2 tsp oregano
- 1 lemon
Instructions
- Preheat the oven to 400F. Line large baking sheet with parchment paper
- Cut the cauliflower in half and separate into bite-size florets. Wash it well, dry, and place it in a bowl
- Add the olive oil, salt, sumac, and oregano and mix well until all the florets are coated with the oil, and spices
- Bake for 40 minutes or until desired tenderness
- If you're using purple cauliflower, it will turn a dark purple when cooked. To get the bright purple color back, squeeze the juice of a lemon
Notes
- Separate the florets into even bite-size pieces so they can cook evenly
- Season the cauliflower any way you like. Choose your favorite spices, or use some of our favorites such as Garam Masala, Shawarma, or simply with sumac, oregano and salt as we did in this recipe.
- Do not overcrowd the pan. You can also air fry the cauliflower (just follow the instructions on your air-fryer). We do recommend that you add the 2 tablespoons of oil for better results.
- If you use purple cauliflower, it will turns dark purple after it's cooked. If you squeeze lemon on it, the bright purple color will come back, which gives the dish a beautiful tie-dye or multicolor effect.
- Store leftovers in the fridge for 3-4 days in a container with a tight lid. Just make sure to let the cauliflower cool before closing the lid and placing it in the refrigerator.
- Prep Time: 15
- Cook Time: 40
- Category: Side
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4.4
- Sodium: 392
- Fat: 7.8
- Saturated Fat: 1.3
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 12.3
- Fiber: 4.9
- Protein: 4.3
- Cholesterol: 0
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