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
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
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!
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.
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.
Print
Olive Oil Roasted Cauliflower
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy olive oil roasted cauliflower that's golden, crispy on the edges, and tender inside. The perfect healthy side dish for weeknights, ready in 30 minutes.
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
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet.
- Cut the cauliflower into even-sized florets. If you slice larger florets in half and place the flat side down, you'll get beautifully caramelized golden bottoms.
- On the baking sheet, toss the florets with olive oil, sea salt, and black pepper until well coated. Spread them out in a single layer-don't overcrowd or they'll steam instead of crisp.
- Roast for 25 minutes until the edges are golden brown and slightly charred.
- Finish with a squeeze of lemon juice, fresh herbs, and serve.
Notes
Recipe adapted from my Olive Oil Roasted Broccoli recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
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