Roasted Cauliflower

VideoQuick and EasyLow CarbVegetarianCauliflower

Oven-roasted cauliflower florets, with garlic, lemon, olive oil, and Parmesan cheese. So good!

Photography Credit: Elise Bauer

Cauliflower. Plain, simple, and on its own, rather unimaginative.

But roasted? Until the edges get all browned and caramelized? Totally different story.

Roasted, cauliflower becomes nutty and buttery, but without any nuts or butter. Roasted, it is the perfect vehicle for garlic, olive oil, lemon and Parmesan.

I grew up with basic steamed cauliflower, which is fine and good and sometimes all that you need. But if you’ve never had roasted cauliflower, I urge you to try it! It will transform a picky I-don’t-like-vegetables eater into a cauliflower addict.

By the way, do you want to know the best way to core and cut cauliflower? Check out this post for the easiest way to do it.

Watch the video for how to roast cauliflower!

Roasted Cauliflower Recipe

  • Prep time: 10 minutes
  • Cook time: 28 minutes
  • Yield: Serves 4

This recipe is more of a method than a precise recipe with exact amounts. Sprinkle as much or as little Parmesan cheese as you want.


  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • 1 Tbsp lemon juice (or about half a lemon)
  • Extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • Freshly grated Parmesan cheese


1 Toss with lemon juice, minced garlic, olive oil: Preheat oven to 400°F (205°C). Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into florets and place them in a bowl. Toss with minced garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss so that the florets are lightly coated with oil.

2 Spread on roasting pan and sprinkle with salt and pepper: Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. If the oven hasn't reached 400°F (205°C) yet, set aside until it has.

3 Roast until lightly browned: Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.

4 Sprinkle with Parmesan: Remove the cauliflower from the oven and sprinkle generously with Parmesan cheese. Serve immediately.

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Roasted cauliflower with bacon and garlic - from Jaden of Steamy Kitchen

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Roasted Cauliflower

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

170 Comments / Reviews

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Did you make it? Rate it!

  1. Judi

    I really wanted cauliflower gratin but I’m on a diet. This gave me the flavour and crunch I was craving for less effort and a fraction of the calories. Thank you!

    I did not have any of the reported issues with garlic burning, but I too made sure it was well coated in oil. The lemon juice caramelised a bit, but I turned the cauliflower half way through to recoat it and get both sides crispy, and I would recommend that to others trying this – the results were excellent.


  2. [email protected]

    Very good. My only criticism is that it only uses the florets. There is no reason not to use the whole cauliflower.


  3. Birgit

    Very good! My husband and I enjoyed this recipe very much. It’s a nice change from steamed cauliflower.


  4. Eleanore Simi

    This recipe is a winner! As a vegetarian, I am embarrassed to say that I shunned cauliflower for too long. We tried this recipe last year and make it as often as possible! We snack on this for an appetizer instead of eating chips and I also add leftovers to soups/stews/salads.


  5. Flo

    I first thought I’d follow the same cooking method to cook my already cut cauliflower (in small piece of chunk), but later changed my mind as I did not have the 25 minute waiting time. Here’s what I did – first using my saucepan to pan fry the veggie with some oil in medium heat for 5 minutes over the stovetop to get the “char” on the veggie. Add some small amount of liquid (water/broth) to barely cover the pan and cook with a lid on. When the liquid is almost gone, test the softness of the veggie to your liking.

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