Baked cauliflower is a delightful dish that brings warmth and comfort to my table. When roasted, the cauliflower turns golden brown and crispy while maintaining its tender interior. It’s an easy recipe that I return to time and again.

I remember Mom Eva making roasted vegetables when we were kids. She always made sure to season them just right. Dad James would sneak in the kitchen to grab the crispy bits as soon as they came out of the oven.

Your Ingredients List

1 head of cauliflower (chopped into bite-sized florets)
2 – 3 tablespoons olive oil
Salt and black pepper (to taste)
1 teaspoon garlic powder
½ teaspoon paprika
Grated Parmesan cheese (optional)

My Go-To Equipment

Baking sheet
Parchment paper
Mixing bowl
Tongs or hands for tossing

The Simple Steps to Follow

Preheat your oven to 425°F (220°C).
Place your cauliflower florets in a bowl and drizzle with olive oil.
Add salt, pepper, garlic powder, and paprika to the bowl.
Use your hands or tongs to toss everything until evenly coated.
Line your baking sheet with parchment paper.
Spread the cauliflower out in a single layer—no overlapping.
Roast for 25–30 minutes, flipping once halfway through.
If using Parmesan, sprinkle it on during the last 5 minutes of baking.
Serve hot straight from the oven.

Healthy Twists on a Classic

You can easily make baked cauliflower even healthier by experimenting with the spices. Try adding some turmeric or nutritional yeast for an extra boost of flavor without any extra calories. You could also swap olive oil for a light spray of cooking oil to keep it low-fat.

Serving Suggestions From My Table

I love serving baked cauliflower alongside grilled chicken or fish. It’s also great as a snack on its own. Pair it with a tangy dip like ranch or garlic aioli for a fun twist. Don’t forget to add a squeeze of lemon on top for a fresh finish.

Getting It Just Right

To ensure your cauliflower gets that perfect crispiness, avoid overcrowding the baking sheet. If you have a lot of cauliflower, work in batches. Also, keep an eye on it while roasting—oven temps can vary, and you want that nice golden brown color without burning.

How to Store Leftovers

Store any leftover baked cauliflower in an airtight container in the fridge for up to three days. When you’re ready to enjoy it again, just reheat in the oven for a few minutes to restore its crispness.

Enjoy Every Moment

Cooking is all about enjoying the process. Take your time with the prep and don’t rush. I love gathering around the table with family and friends, sharing great food and wonderful memories.

A Few Common Questions

How can I make baked cauliflower extra crispy?

To make baked cauliflower extra crispy, ensure you spread the florets in a single layer on the baking sheet and avoid overcrowding. Flipping them halfway through roasting also helps. High heat plays a big part in achieving that perfect golden color.

Can I use frozen cauliflower for baked cauliflower?

Absolutely! You can use frozen cauliflower. Just make sure to thaw and drain it well before seasoning and roasting. The texture may differ slightly from fresh, but it will still taste delicious.

What is the best way to season baked cauliflower?

The classic garlic powder and paprika seasoning works well, but feel free to get creative! You can try seasoning blends like Italian herbs or even curry powder for a different flavor profile. Just remember to adjust the amounts to your taste.

Baked Cauliflower

Author: sarah
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful baked cauliflower dish that is golden brown and crispy while remaining tender inside.

Ingredients

Scale

1 head of cauliflower (chopped into bite-sized florets)
2 – 3 tablespoons olive oil
Salt and black pepper (to taste)
1 teaspoon garlic powder
½ teaspoon paprika
Grated Parmesan cheese (optional)

Instructions

Preheat your oven to 425°F (220°C).
Place your cauliflower florets in a bowl and drizzle with olive oil.
Add salt, pepper, garlic powder, and paprika to the bowl.
Use your hands or tongs to toss everything until evenly coated.
Line your baking sheet with parchment paper.
Spread the cauliflower out in a single layer—no overlapping.
Roast for 25–30 minutes, flipping once halfway through.
If using Parmesan, sprinkle it on during the last 5 minutes of baking.
Serve hot straight from the oven.

Notes

Avoid overcrowding the baking sheet for extra crispiness. Store leftovers in an airtight container in the fridge for up to three days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 3g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg

Keywords: baked cauliflower, roasted vegetables, healthy side dish, vegetarian recipes