Olive Oil Roasted Cauliflower
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 large head of cauliflower (about 1 1/2-2 pounds), cut into florets
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt (or to taste)
- 1/4 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.
Nutrition
- Serving Size:
- Calories: 143
- Sugar: 4 g
- Sodium: 353.7 mg
- Fat: 11.1 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 4.2 g
- Protein: 4 g
- Cholesterol: 0 mg
Find it online: https://crave-worthy.com/roasted-caulifower/