Roasted Cauliflower Recipe (So Easy!)

Today I share my recipe for The Best Roasted Cauliflower that uses simple ingredients like extra-virgin olive oil, garlic powder, salt and a pinch of red pepper flakes. In my kitchen the cauliflower becomes tender and caramelized. I invite you to try this dish and enjoy its natural taste.

I recently discovered an amazing way to transform cauliflower into a dish that’s both simple and surprisingly tasty. I take one large head of cauliflower, chop it into florets and toss them with 3 tbsp of extra-virgin olive oil, a 1/2 tsp of salt, 1/4 tsp of black pepper, and 1/2 tsp of garlic powder.

For a touch of heat, I might even add a pinch of red pepper flakes. The secret to achieving that wonderfully tender and caramelized bite is all in the roasting, where these basic ingredients work their magic into what I would call the best roasted cauliflower dish ever.

Sometimes, I finish it off with a squeeze of lemon wedges to brighten the flavor even more. This easy oven roast recipe has quickly become one of my favorite healthy dishes for any time of the year.

Why I Like this Recipe

I like this recipe because it’s super simple and lets me roast cauliflower without much hassle. I can just toss the florets in olive oil and spices and pop them in the oven, which saves me loads of time when I’m in a hurry.

I also really like how the flavors mix together. The garlic powder and red pepper flakes give it a kick and the lemon juice adds bright tanginess that makes it way more interesting than just plain roasted veggies.

Another reason is that it always comes out tender but a little bit crispy on the edges, so I get the best of both worlds. I love that I can adjust the salt and pepper to exactly how I like it too.

Lastly, it feels healthy and yummy at the same time. It’s a recipe that makes me feel like I’m treating my body right without sacrificing taste.

Ingredients

Ingredient Quantities

• 1 large head cauliflower (about 1.5 lbs), cut into florets
• 3 tbsp extra-virgin olive oil
• 1/2 tsp salt (or more to taste)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• Pinch of red pepper flakes (optional for a little heat)
• Lemon wedges, for serving (optional, but adds a nice brightness)

How to Make this

1. Preheat your oven to 425°F.

2. Wash your cauliflower and cut it into florets, making sure they are roughly the same size so they cook evenly.

3. In a big bowl, toss the cauliflower with 3 tbsp of extra-virgin olive oil until all the pieces are coated.

4. Sprinkle on 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1/2 tsp garlic powder and a pinch of red pepper flakes if you want a bit of heat.

5. Spread the seasoned cauliflower out on a baking sheet in a single layer so they can roast properly.

6. Roast in the preheated oven for about 25 to 30 minutes, stirring halfway through so they get a nice even caramelization.

7. Check that the cauliflower is tender and getting a bit crispy around the edges; if not, leave it for a few more minutes.

8. When done, remove the pan from the oven and taste a piece to adjust salt and pepper if needed.

9. For an extra burst of brightness, squeeze some lemon juice over the roasted cauliflower.

10. Serve warm as a side dish and enjoy these yummy, easy roasted cauliflower florets!

Equipment Needed

1. Oven – You need this to roast the cauliflower properly
2. Cutting board – For washing and cutting the cauliflower into florets
3. Chef’s knife – To chop the cauliflower into even pieces
4. Large mixing bowl – To toss the cauliflower with olive oil and seasonings
5. Measuring spoons – For getting the salt, pepper, garlic powder, and red pepper flakes just right
6. Baking sheet – To spread out the cauliflower in a single layer
7. Spatula or serving spoon – To stir the cauliflower halfway through roasting
8. Oven mitts – To safely take out the baking sheet once the cauliflower is done
9. Lemon squeezer or fork – Optional, for squeezing lemon juice over the final dish

FAQ

Roasted Cauliflower Recipe (So Easy!) Substitutions and Variations

• Extra-virgin olive oil: You can swap with avocado oil or even a mild vegetable oil if you dont have olive oil on hand.
• Salt: If u are out of regular salt, try sea salt or kosher salt. Just adjust the amount since they come in different textures.
• Freshly ground black pepper: You could use white pepper or even a pre-ground blend, though it might give a slightly different flavor.
• Garlic powder: If you dont have garlic powder, use a clove or two of minced garlic; just toss it in early so it roasts with the cauliflower to bring out that flavor.
• Red pepper flakes: Try a small pinch of cayenne pepper if u want that little heat, or simply omit it if you prefer things milder.

Pro Tips

1. Try not to crowd the pan. If the cauliflower sits too close together, it steams instead of roasting so you’ll lose that nice crispy edge.
2. Mixing all your spices in a small bowl before tossing can help make sure every floret gets coated evenly.
3. If you want an extra burst of caramelization, give the florets a good stir at the halfway mark and don’t be afraid to roast a few extra minutes if you like ’em extra crunchy.
4. For a little twist, consider drizzling a bit more olive oil or even a tiny splash of balsamic vinegar before roasting – it really ups the flavor game.