Name: Olive Oil Roasted Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 large head of cauliflower (about 1 ½–2 pounds), cut into florets; 3 tablespoons extra virgin olive oil; ½ teaspoon sea salt (or to taste); ¼ teaspoon freshly ground black pepper; For serving (optional): extra drizzle of olive oil, tahini sauce, or fresh herbs like parsley or oregano

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Cauliflower gets a bad rap-bland, mushy, forgettable. But roast it in olive oil at high heat and suddenly it's golden, crispy around the edges, and absolutely delicious.

After years of roasting just about every vegetable in my kitchen, I can confidently say this is the easiest way to make cauliflower taste amazing. A drizzle of good olive oil, a hot oven, and a little patience are all you need.

So, let me show you how to make olive oil roasted cauliflower that's crispy on the edges, tender-crunchy in the middle, and never mushy.

Ingredients You'll Need

Cauliflower, olive oil, salt, and pepper on a white marble surface

And that's the beauty of this recipe: just a few ingredients: cauliflower, olive oil, sea salt, and coarse black pepper.

There's minimal prep, and you'll have a tray of caramelized florets that might not even make it to the dinner table before you start snacking on them. Let me show you how to make it.

How to Make Roasted Cauliflower

Cauliflower florets placed on a parchment-lined baking sheet with olive oil, salt, and pepper before tossed together

Wash, dry, and cut the cauliflower into even-sized florets. The drier the florets, the crispier they'll roast.

Quick tip: For extra caramelization, slice the florets in half and place them flat-side down on the baking sheet. The bottoms will roast up beautifully golden and taste almost nutty-my favorite part!

Cauliflower on a baking sheet tossed with olive oil, salt, and pepper

Toss the florets with olive oil, sea salt, and black pepper-no need for an extra bowl, just do it right on the baking sheet.

Spread them out in a single layer, then roast at 425°F (220°C) for about 25 minutes until golden with those irresistible caramelized edges.

Can you see those golden marks of caramelization? Insanely good! At this point, you can squeeze fresh lemon juice all over them, add garlic, fresh herbs, tahini sauce, or my favorite, muhammara.

Serving Suggestions

Pair with proteins like slow-cooker leg of lamb or za'atar chicken.
Swap the zucchini for cauliflower in my farro grain bowl.
Add to pasta for extra flavor and fiber, like simple garlic pasta.
Serve with sauce or dips: try it with herb sauce, hummus, or spicy cilantro sauce (zhoug).

Wherever it lands, roasted cauliflower is the crispy, golden upgrade every meal loves.

roasted cauliflower in a bowl with a side of lemon and herbs

How to Store & Reheat Leftovers

Got extras? Lucky you. Roasted cauliflower keeps really well. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days.

To reheat, skip the microwave if you can-an oven (or toaster oven) at 400°F (200°C) for about 5-8 minutes will bring back that crisp, golden edge. If you're in a rush, the microwave works fine too (just know it'll be softer).

Looking for more veggie sides? Try my roasted green beans with mushrooms, roasted eggplant, roasted broccoli, or Greek Yogurt mashed potatoes.