Roasted Cauliflower (Four Ways!)
Learn how to roast cauliflower, plus three delicious variations! You'll find Italian, Mexican and Indian versions within this roasted cauliflower recipe.
Updated by Kathryne Taylor on September 2, 2024
Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries.
Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.
You can also use basic roasted cauliflower to add bulk and tasty roasted flavor to other veggie dishes, like my lentil tacos and farro salad. It’s neutral enough that it doesn’t overwhelm other flavors, so it goes well with a variety of cuisines.
As much as I love basic roasted cauliflower, it’s the perfect vehicle for creative flavorings. I came up with three fun flavor combinations this week inspired by Italian, Mexican and Indian cuisines. I can’t decide which one I love best! In the recipe below, you’ll find options for plain roasted cauliflower plus my simple variations.
How to Roast Cauliflower
Here are a few quick tips and techniques to ensure that your roasted cauliflower turns out perfectly.
1) Slice to maximize flat edges.
For optimal results, we want to cut the cauliflower into bite-sized pieces with plenty of flat edges. The flat sides will lay flush against the pan, giving them a chance to caramelize. Caramelization equals flavor, and we want as much as possible.
Here’s how to do it: First, slice off the stem end of the cauliflower to form a flat base. Turn the cauliflower so it’s resting dome-side up on the cutting board. Slice downward to cut it into four even wedges. Slice off just the inner core areas to get rid of the tough, fibrous stem. Then, cut across each piece to make slices 1/2-inch wide. Pull apart any florets that are stuck together. This will all make sense as you do it—it’s easy!
2) Don’t overcrowd the pan.
Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they’ll never turn crisp on the edges. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
3) Bake the cauliflower at a relatively high temperature.
High enough to get crispy, golden edges. Not so high that the olive oil burns, which both smells and tastes bad. I recommend baking at 425 degrees Fahrenheit.
4) Turn halfway through baking.
We’ll flip over all the pieces halfway through baking, so each side gets a chance to caramelize. Like I said, we want as much caramelization as possible.
5) Roast until the cauliflower is deeply golden.
Don’t stop too soon, or you’ll miss out on some of that caramelization that I keep talking about. Roast until the florets are deeply golden on the undersides, with some brown spots on top. The cauliflower will require somewhere between 25 to 35 minutes, so keep an eye on it toward the end.
Watch How to Roast Cauliflower
Basic Roasted Cauliflower
“Basic” or plain roasted cauliflower is a wonderful easy side dish that goes with almost anything! Cauliflower’s flavor is more neutral than most other vegetables, which means that you really can’t go wrong with it.
Uses for Basic Roasted Cauliflower
You can also incorporate roasted cauliflower into many main dishes for a boost of extra flavor, texture and nutrients. Here are a few ideas:
- On tacos: Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
- On risotto: Lemony Roasted Cauliflower Risotto
- In salads: Roasted Cauliflower and Farro Salad with Feta and Avocado
- With whole grains: Curried Coconut Quinoa and Greens with Roasted Cauliflower and Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce
- In casseroles: Baked Ziti with Roasted Vegetables and Roasted Veggie Enchilada Casserole
- Even in soup: Creamy Roasted Cauliflower Soup
Italian Roasted Cauliflower
My Italian-inspired variation features an irresistible, golden crust of Parmesan cheese, topped with fresh parsley, lemon zest and red pepper flakes. (By the way, you can buy vegetarian Parmesan at Whole Foods—look for their 365 brand and Bel Gioso’s vegetarian versions.)
The Italian version was inspired by my recipe for cauliflower steaks with spaghetti marinara—if you enjoy this variation on its own, you’ll love the cauliflower steaks.
Mexican Roasted Cauliflower
The Mexican-inspired version is spiced with cumin and chili powder, and topped with toasted pepitas (also known as green pumpkin seeds). We’ll add raw pepitas to the pan when we toss the cauliflower at the halfway point, so they get toasty but not burnt. Garnish with cilantro and lime zest for the perfect Mexican side dish for my veggie enchiladas.
Indian Roasted Cauliflower
For the Indian-inspired version, we’ll toss the cauliflower with curry powder before roasting, and finish it off with fresh cilantro and red pepper flakes, for some heat. This variation would be the perfect side dish for the chickpea tikka masala recipe in my cookbook, Love Real Food (page 157).
More Roasted Vegetable Side Dishes
- Perfect Roasted Brussels Sprouts or Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
- Perfect Roasted Carrots (Three Ways!)
- Perfect Roasted Broccoli (Plus Four Variations)
- Perfect Roasted Asparagus
- Crispy Smashed Potatoes
Please let me know how your roasted cauliflower turns out in the comments. Which variation is your favorite?
Roasted Cauliflower (Four Ways!)
Learn how to roast cauliflower, plus three delicious variations! You’ll find Italian, Mexican and Indian-inspired versions within this roasted cauliflower recipe. Recipe yields 4 side servings of roasted cauliflower.
Ingredients
Basic roasted cauliflower
- 1 large head of cauliflower
- 2 to 3 tablespoons extra-virgin olive oil, as needed
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
For the Italian version, you’ll also need:
- ¾ cup (about 1 ½ ounces) finely grated Parmesan
- 1 teaspoon finely chopped fresh Italian parsley, for garnish
- Finely grated lemon zest, for garnish
- Red pepper flakes (omit if sensitive to spice), for garnish
For the Mexican version, you’ll also need:
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ cup raw pepitas (hulled pumpkin seeds)
- 1 teaspoon finely chopped fresh cilantro, for garnish
- Finely grated lime zest, for garnish
For the Indian version, you’ll also need:
- ½ teaspoon curry powder
- 1 teaspoon finely chopped fresh cilantro, for garnish
- Red pepper flakes (omit if sensitive to spice), for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.
- Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
- If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
- If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
- If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
- If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).
Notes
Recipe adapted from Bon Appetit and my curried coconut quinoa with roasted cauliflower.
Make it dairy free/vegan: For the Italian version, omit the Parmesan or sprinkle on vegan Parmesan after baking. All the other variations are dairy free as written.
Recommended equipment: A Microplane (affiliate link) is the perfect tool for finely grating Parmesan and removing the zest from lemons and limes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Cookie is the cutest!!! Also, I’m equally as obsessed with roasted cauliflower. Love the different versions you shared :)
Thank you, Laura! It’s been too long.
Cookie looks soooo cute in her little outfit :-)
I too, am not a fan of raw cauliflower, but I love roasted cauliflower in all forms :-)
I must say I have not tried an Indian version, so I will be trying that pretty soon. Have a great week ahead. Hugs for Cookie :-)
Thank you, Lynne! Curry and cauliflower go great together.
I just finished making, and tasting, this recipe. In one word, all I have to say is AWESOME! I did add the cilantro, but with that addition I also added the juice of one small lime. It is absolutely amazing, and because my husband hates cauliflower (hate isn’t a strong enough word), I get to eat it all!! Great recipe, thank you!!
Thank you, Rebecca!
I have two heads of cauliflower that are just waiting to be roasted. Thank you for the new ideas. And Cookie is adorable!!
Thanks, Michelle! Glad you’re putting that cauliflower to good use.
Cauliflower is one of the veggies I enjoy roasting. I prefer it plain (olive oil, salt & pepper). If you want to have even more flavor, try one of the colored cauliflowers (I’ve tried the purple and the orange/yellow). They have a nicer flavor than the white.
You know, I’ve never bought one of the colorful cauliflowers. I’ll have to try some soon. Thanks, Susan!
Hi Kate!
You are the very first blogger I have ever texted!! I’m not even sure if I know what a blogger is, lol!!! But I get your emails & find you just delightful!!! And, wanted to tell you so!!! I am tecnology challenged or I’d send you & Cookie a pic of the most adorable puppy who is contently sleeping on my lap right now. One of my daughters students ‘found’ her, & she has become the school ‘mascot’ with her evenings spent at my daughter & son-in laws house. Grandma got her this morning :-)
But, I digress… My other daughter loves cauliflower, I used to get the frozen kind when she still lived at home… I’d mash the heck out of it & put in butter, sour cream & salt & pepper. I think we would all love this, & more healthy too!!!
Thank you for being my introduction to this world, and look forward to hearing more about you & Cookie & your interesting recipes!!! Ps: hope this wasn’t too long, not sure of the etiquette….
Hey Blayne! Thank you so much for your note. I wish I could see that puppy! I bet she loves being the school mascot. Cookie loves attention, too. I should really try mashing cauliflower like you described; I bet it’s a great alternative to mashed potatoes. I hope you enjoy my recipes! All my best.
Ha! I also love roasted cauliflower. You can make it Halloween-y by roasting it whole and pouring beet juice over it! It looks like a bbbrrrraaaiiinnnn!!!!!!
Never would have thought of that! Love it.
All of these combinations look delicious! Thanks for sharing!
Thanks, Rhian!
Cookie looks SO CUTE in her supergirl costume!!
Thanks, Nicole! :)
I love roasted veggies, especially broccoli and cauliflower!
I love how you gave us 4 different ways to do it :)
These variations all sound incredible! Love the pepitas in the Mexican style :)
Thanks, Medha!
Love roasted cauliflower. Can’t wait to try your versions.
Gidget (one of m pups) has the same costume as Cookie! Cookie looks better in it, Gidget has too much fur so costumes look silly
I bet Gidget looks great! Cookie loves wearing outfits, but she strangely wasn’t as excited about the Wonder Woman outfit. Maybe it was a little too flashy? Hehe.
Thank you for these recipes – I love roasted cauliflower and these suggestions for different ways of making it are so great.
I hope you don’t mind two small suggestions:
First, Parmesan is not vegetarian – there are vegetarian versions of Parmesan, but these are often called something else (sometimes ‘parmesan-like’). Parmesan is by definition made with animal rennet (I live in Europe so this might not be true for US-made Parmesan, but it will be true for imported Parmesans in the US. In the US, it is at least worth checking the label). Since lots of veggies don’t realise this, it might be worth making it clear in recipes.
Second, so many curry powders are awful (and curry powder is a Western invention so this cauliflower isn’t *really* Indian). How about using garam masala instead? Or making one’s own spice mix is so easy (dried cumin, dried coriander, turmeric and chili could be the basic, but then you could add fennel seeds and ginger and mustard seeds and nutmeg and and and … – all of which would be amazing on cauliflower don’t you think?).
Thanks again!
Arg – I just reread and saw you did make a note about veggie parmeson – apologies and ignore the parm comment!!
Hi Dina, glad you saw my note on the Parmesan. It’s just called vegetarian Parmesan here. You could definitely try garam masala or make your own spice blend for the “Indian” version. Feel free to make it your own! I strive to make my recipes accessible and easy to make, so curry powder fit the bill. Garam masala isn’t so easy to find here.
I love Cookie’s costume. And what a great, creative idea. I will either start with the Mexican or Indian version. Yum!
Thanks, Rachel! You really can’t go wrong with either one. :)
These all look AMAZING!
I want to try the mexican version with pepitas first!
Thanks, Kate! Hope you love it!
oooo, love love LOVEEE this 4 way option. roasted cauliflower is a MUST for anyone to try. so delicious
Thanks, Beverly!
Roasted cauliflower is a revelation. I just recently made your lentil and cauliflower tacos, which were incredible. I think the next time I make them I might use your Mexican roasted cauliflower. Yes please.
Thanks, Allyson! That’s a great idea. :)
I just made the “Italian version” a few weeks ago (recipe not from your site) and it was so amazing. Your recipe is very similar, so I have to give it 5 stars. Who knew roasted cauliflower was actually delicious?? I’m going to make it for a Thanksgiving side dish. I’m excited to try the Indian version – sounds delicious.
I should clarify that I added sliced garlic in my Italian version. I definitely recommend it.
Thanks, Jen! I appreciate it. I played around with garlic but couldn’t decide if it was essential or not. It’s easy to burn, and burned garlic is the worst. Glad to hear your vote for it!
Yum! Which way to try first….?
Tough call, I know! :)
This looks so yummy! I just made your curried roasted cauliflower soup this weekend, and it was unlike any soup I’ve had before. Thanks for introducing me to roasted cauliflower!
Your blog is my favourite food blog. Happy Halloween, Kate!
Thank you so much, Sara! Delighted to hear it. Hope you had a great Halloween!
Thank you for this! We’ve been eating so much cauliflower since making a point to eat lower-carb and frankly we’re getting bored. This will keep us in new side dishes for quite some time. :D
Perfect! Hope you enjoy these.
I use cauliflower quite a bit but I’ve never roasted it! Now I’ve read your recommendation of it, I’ll give it a go. I think I’ll try the Italian version first but they all look delicious. Btw the Wonder Woman outfit is adorable, love it!
Thank you, Winnie!
Such a great way to do cauliflower!
Thanks, Tori!
Yum… I need to try this. A friend made roasted cauliflower (but on the grill) this summer, and somehow it was the best thing I had that evening (I don’t know how, though, because there was a lot of good food). It was an Indian-ish version, but with cumin and salt (I think). I tried to recreate it but really couldn’t. I need him to make it again soon.
I’m intrigued! I’d love to know how he made it, too. :)
My “Indian” version is tumeric, black mustard seeds, whole cumin seeds.
That sounds awesome!
Cookie is an adorable Wonder Woman! I am not a huge fan of cauliflower and was looking for a way to roast some flavour in. Thank you for the vegetarian ideas. Much appreciated. I love receiving your emails.
Thanks, Terri! I’m glad to hear that. I don’t love raw cauliflower, but roasted is awesome. Hope you enjoy these variations.
Cookie looks very dynamic in her wonder woman costume. Looking forward to trying this recipe
She says thank you, Karen! :) Hope you enjoy the cauliflower.
Hi Kate, I love your blog and have tried many of the recipes here!
I am looking for a cauliflower steak recipe today and was wondering if you have one to share.. Thanks!
Hi, Eve! I’m glad you enjoy the blog. I do have a recipe that involves cauliflower steaks: my Parmesan-crusted cauliflower steaks with marinara. Let me know if you try it!
ooh what lovely ideas! Inspired by your curry version, I decided to do one with just the turmeric and salt.. and I’m definitely trying the parmesan one.. mmm yum!!
I made the Italian version of this recipe and it turned out so well! It made me feel like I finally cracked the cauliflower preparation code. I’ll definitely be making it again and can’t wait to try the other versions! Thank you!
Hooray! Great. Thank you for giving it a try and leaving a review. I appreciate it, Krystal.
Thank you for reviewing this recipe after actually making it. It’s such a waste of my time to read reviews from people that are looking forward to making it. Have a great day.
I just made the Mexican version. Thanks! Everyone loved it.
Great! Thank you for sharing.
HELLO Kate!
What other dish goes with this cauliflower. For a little bit picky eaters.
Thanks!
There are a lot of dishes that would go well, it depends on what your picky eaters don’t like. Check-out the dinner section of the website for some ideas! Hope this helps, Meg.
My hubbie made the Italian version. We didn’t have any lemons so we used lemon pepper instead. My son said it was the best cauliflower ever.
Tasty! Thanks for sharing, Elizabeth.
So yummy! I used crushed garlic in my olive oil with cilantro and lime juice and zest. I ate some when flipping over and now can hardly wait until finished!
Thank you!
Lisa
Thanks for sharing, Lisa!
Great timing. I just came home with 4 heads of cauliflower this afternoon. I plan to try all the versions this week.
I love when that happens! Thanks so much, Linda. Be sure to report back on what you think!
The Italian cauliflower was fantastic !!
Happy to hear, Jaclin!
Hello Kate,
I just found this 2 weeks ago and have now made the ‘Mexican’ roasted cauliflower 3 times! I love cumin and pepitas, so tasty!!
So simple, so effective.
Thank you!
You do love it, then! Thanks for sharing, Nicky!
Excellent presentation of a vegetable that was once deemed steam able only, to enjoy with butter, Salt & Pepper.
This Trio of exotic choices give the consumer a chance to explore new horizons of international cuisine. Yum, and then some. I for one am going out on a limb and use home made Cilantro Dip to coat the florets and bake. It is a combo I made recently – cilantro, lemon juice, EVOO, S&P, cumin, red onion, garlic (lots), etc. This will be the coating for my Cauliflower. Pepita’s to be added as directed half-way through the roasting, closer to center so as not to burn.
On the Full Moon in June; with Trump arriving in Orlando to kick off his 2020 Campaign. What an inspiration for this recipe!
Thank you!
Hi Kate
I just wanted to let you know that I have made your lentil soup about a hundred times. I’ve made it at home for my wife and four kids,I’ve made it a work, a mental health crisis centre, and I’ve even made it for a group of 45 people and I always get the same reaction. People adore your soup. Thanks for sharing it with us.
You’re welcome, Kelly!
The Italian version is outstanding! I will definitely make this again. And will try the other recipes, too!
I just made the curry flavored cauliflower and it is soooooo good! I put some cumin in with the curry powder and put the pepitas from the mexican style recipe. I could eat this every day!! Thanks so much for the ideas. I have been reading your blog for several years now and have told at least 5 other people to check you out! I appreciate you!
I love the spice! Thanks for sharing, Rosemary.
I love roasted cauliflower. Your recipes inspired me to use spice mixes from The Spice House – Ras al Hanout (my favorite), Moroccon Spice Mix, and Baharat, They were all really good.
Love the picture of your dog. She is a cutie…and I am going to.roast some cauliflower tonight for family dinner. Thanks for the great recipes.
Cristina
I was literally just opening my tablet to look up how to roast cauliflower, and my email inbox was open…and what was there but these recipes!! The stars must be in alignment or something! I am still reeling from the coincidence of that! As ever, thank you for your amazing recipes!!!
I love your recipes! I have purchased your cookbook and look forward to your emails. I recently purchased an air fryer and would love to read about your air fryer experiments/recipes!
Thank you, Denise!
4 Ways? You know I love that! Haven’t tried the Mexican roasted version but I will! Thanks!
I hope you love it!
This is one of our favorite easy side dishes! Perfect for weeknights!
Paige
I’m glad you enjoy this one, Paige!
The Italian version would go great in the roast almond spaghetti kale recipe from your cookbook. (Which is my prepped lunch this week, yum)
Oh yes, I love that idea!
Promising resources!! Thank you!
All I can say you present ur food healthy, festive and inviting!
Roasted cauliflower is a mainstay at my house. Agree with all your tips. I use avocado oil instead of olive oil anytime I’m roasting over 400 degrees, and use a mix of turmeric, cumin, chili, salt and pepper for my Indian version. When I make the plain version, I sometimes mix it with lemon juice, capers, fresh dill, roasted garlic, and roasted red onion. So good.
Thank you for sharing, Shawn!