Roasted Cauliflower

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.

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


  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • 1 Tbsp lemon juice (or about half a lemon)
  • 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.

roasted-cauliflower-method-1 roasted-cauliflower-method-2

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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  • Carolyn

    How do you not get burnt garlic using that temp and time? I am mad at myself that I knew it would burn and did it anyway…


  • Greg Martin

    This is a winner in our family!! Thanks for sharing this!


  • Karen

    Perfect every time. I like to toss in some butter and chives at the end. It’s magical.


  • Jack

    Great recipe easy and tastes great

  • Jessica

    I made this and it’s adaptable and delicious.


  • Liz S

    This is our favorite cauliflower recipe of all time!


  • Rita

    Will this work with frozen cauliflower?

    • Elise Bauer

      Hi Rita, I haven’t tried making it with frozen cauliflower, but if you do, please let us know how it turns out for you!

  • kimber

    OMG!!!! I will never make cauliflower any other way….love it!!!

  • Evelyn

    I made this tonight exactly according to the recipe and it was delicious. I did make sure that all of the garlic was coated with olive oil to prevent it from burning (i.e. stirred a little olive oil into the minced garlic before adding it to the cauliflower). This is a nice recipe and I will make it again.

  • Gwen Jones

    Could. I use pam cooking spray instead. Of olive oil to roast cauliflower?

  • Beverly Gonds

    Used a bit too much lemon, but overall good effort good meal. Buttered breadcrumbs also a favorite for this veggie

  • Sandra McKell

    This roasted cauliflower was wonderful. Since I was out of lemon juice, I used lime juice. I used minced or chopped garlic that you can buy in a glass jar and I also seasoned with dry Greek seasoning mix. For the olive oil, I use Mediterranean and Lemon olive oils that were in my pantry. I will definitely use this recipe again.

  • Bree

    I was a bit skeptical of this as I’m not a huge cauliflower fan, but we had a head of it in the fridge to use up. It was excellent! It wasn’t dried out at all, which was my worry. Very tasty. I will definitely be making this again!


  • Ilona

    Oh my gosh! I had no idea how delicious this would be. Didn’t quite have enough garlic, but I did add fresh Thyme. Yum Yum! Will definitely use this recipe again! The lemon gives it that extra tang. Will be getting more cauliflower!

  • Sandra Ortiz

    The lemon and olive oil were genius, and the cauliflower was quite delicious, roasted for 25 minutes. However, the chopped garlic burned and was a big disappointment. Any suggestions? Maybe it should just be seasoned with salted garlic instead???

    • Andrea Hana

      What I do is “pound” the garlic clove with the side of my knife, crushing it and releasing the oils…then finely chop it. Put it into the bottom of a mixing bowl with the oil (I used Canola) and then added the cauliflower. I mixed it well with my hands to ensure the it was well coated, dumped it onto the baking sheet (on parchment paper) then “scraped” the bottom of the bowl with my hand and wiped the cauliflower with the remaining oil/garlic. Arranged evenly on the pan, salted evenly then threw it into the oven for 29 minutes. Came out perfect.

    • Jeanne

      Hi-I make this often. I first roast the cauliflower without the garlic. I remove the pan the last 7-8 minutes of cooking time & add the fresh shopped garlic then & toss with a little bit of olive oil. Done this way-the garlic will not burn & turn bitter.

    • sheila shraga

      What was the answer if this works with frozen cauliflower? Did anyone try it?

  • Rita

    Elise,delicious recipe … family loved it …can’t wait to try it for Xmas dinner ( on the rest of the folks) :)))


  • Lina

    Easy and delicious! I’d like to add a hint of green though for some colour. Any herb you’d recommend?

    • Elise Bauer

      Hi Lina, I would recommend sprinkling with a little fresh parsley before serving.

  • Kat

    Roasting cauliflower seriously brings it up to a whole new level. Unreal. Thank you for the recipe AND the video regarding coring a cauliflower, I’ve had roasted cauliflower at a restaurant and lost my mind over it. I know what a new veggie staple is going to be in my household ;)

  • Stephanie

    I made this for dinner the first part of the week. I’ll be honest: I came for this recipe, but I stayed for its twin , roasted broccoli!
    At first I thought I’d do the cauliflower, and do a small helping of broccoli too since husband likes it and I don’t. That way we’d each have a side.
    Well. The broccoli was amazing. In fact, I was surprised when I preferred it to the cauliflower! Both were delicious anyway, and it was an amazing meal with roasted corn and grilled chicken.
    Thanks for a great set of recipes! I’m sharing this and the roasted broccoli with my whole family!

  • Renee Tibbits

    I was skeptical of this being good, but thank you for the recipe because it was AMAZING! I will be making this often and sharing it to everyone.

  • Elizabeth

    Sooooo delicious! I sprinkled some chili powder and sea salt (instead of regular salt) along with other herbs…. I LOVE it!

  • Karen Jossel

    Delicious, will become a regular dish, easy to make, healthy, loved it.

  • Nmikmik

    If someone has already mentioned this, sorry didn’t have patience to read it all through, but…
    For those who did not have much luck with the recipe. Please realize that we all can have a different 400 degrees in our ovens. If I set mine at 400 it burns almost anything to a crisp in about 20 minutes :( If you set yours at 400 and for 30 minutes there’s no guarantee it’s going to be done right on time. Please note Elise mentioning the following “Use a fork to test for doneness; the tines should easily pierce the cauliflower when done. “
    The only addition to the recipe I use is “cubed” bell peppers, my wife hates them, so she gets her’s without. Also, I have always used my mom’s recipe of patboiling the califlower before sauteing it, but she believed it herself that partboiling removes some nutrients from it. Maybe I’ll try microwaving it for a few minutes first, next time. Thank you for the recipe Elise!

  • stephane

    Have you tried to steam the cauliflower florets first ? I do this and it also tastes AMAZING :
    – cook the florets as usual (steam)
    – then put them in the oven for 15 minutes , only with olive oil
    I have been doing that for years now , no smell at all , and the cauliflowers od not get dry :)

  • Janet Mann

    Thanks for a great recipe! My husband’s comment was “I don’t usually like cauliflower but this is really tasty!” Simple and delicious, will be a regular part of our meals from now on :)

  • Marion Foster

    This is a delicious way to cook cauliflower and the recipe works. The lemon and garlic gives it a bit of zing and the cooking time was perfect, with the cauliflower cooked but still a little crunchy.Happily added to my repertoire.

  • Sophia

    I want roast cauliflower without any seasoning to use it in another recipe. Will this work? Should i just use oil and roast? Any tips would be greatly apreciated.

    • Elise Bauer

      Hi Sophia, you can roast it the same way without seasoning and it will still be good because so much of the flavor is coming from the browning from roasting. I would sprinkle the cauliflower with salt though.

  • eve hanson

    ooooohhh, sesame oil. yummy. in response to the leftover question. I found that it keeps well for a couple of days, reheated in the microwave. weren’t too many leftovers at my house, it was too good! Enjoy!

  • Nan Jordan

    This recipe is delicious when using Sesame Oil. It has a great flavor and is yummy

  • Karen

    what do you do with the leftovers? way to much for me

  • Kim

    This was delicious! The smell coming from the oven was a good one and the lemon did a great job of adding the acid cauliflower needed. I almost ate the whole thing myself!

  • Eve

    Sounds yummy! Does anyone know if it keeps well to be reheated? We’re going to the in-laws for Christmas Eve dinner and I don’t want to tie up their oven. I would like to prepare it the night before and maybe reheat it in the microwave.

    • Elise Bauer

      The microwave might make it mushy, if possible I would reheat it in the oven.

  • Diane P

    Good stuff! Have just recently begun toasting varous veggies and love what that adds to the flavor, especially cauluflower, Brussel Sprouts, and cabbage …and yes, it does seem to diminsh the stink & sweeten the flavor!

  • almostveg

    Cauliflower is a very popular vegetable in our kitchen and I have a dozen recipes with cauliflower on my blog. In fact recently my husband started this 5;2 diet and is eating tons of cauliflower, since it is one of the least calorific vegetables. In case you are wondering what else to do with cauliflower, visit my blog at

  • Louanne

    I’ve been roasting cauliflower for years sans lemon juice & garlic – what was I thinking? The two additions took it over the top – eating cold leftovers now, and it’s just as delicious!

  • Vanessa

    Hi Sherri. The lemon, in particular, really cuts the cauliflower smell. I hate it too. But the lemon’s acid acts as a neutralizer, and when you add the garlic and olive oil, it minimizes that smell even more.

  • Torsten

    Another good recipe is to combine the roasted cauliflower with roasted hazelnuts, one stalk of celery, some parsley, seeds of pomegranate, some olive oil, 1/3 teaspoon of cinnamon, 1/3 teaspoon of pimento, sherry vinegar, maple sirup, salt and black pepper. I have seen this recipe in the magazine of a German newspaper and it stems originally from Israel. It’s really great.

  • Peggy MacKenzie

    when my mother steamed cauliflower, she put a slice of bread over the cauliflower as it was steaming, which absorbed that “interesting” smell as it steamed. Really worked. This recipe sounds like a great addition to my Christmas dinner veggie dishes. Thanks Elise

  • Ellen

    The last time I experimented with cauliflower, I breaded it and fried it. It was delicious! I think I’ll try your roasted version next. Seems a bit healthier!

    • mary denoncourt

      amazing recipe

  • Val Rogers

    So easy, so healthy, so delicious. One of the best recipes EVER! Browning is the key – as others have noted. A good hot oven does the trick.

  • Diane Morinich

    Another delicious cauliflower recipe:

    steam or boil until “al dente”; drain if boiled, cool in refrigerator. When ready to serve, drizzle with olive oil and fresh lemon, salt and pepper.


  • Lindsey

    Delicious. I also like to toss half a can of chickpeas into the pan with everything else – makes a more complete dish for vegetarians, and chickpeas roast nicely, too.

  • Dene Brock

    My husband had brought in two big cauliflower heads from the garden, so I was looking for a new recipe when I ran across this one. It is simply delicious! Thanks for sharing it here and I will be sharing with my facebook friends as well.

  • Deb in Indiana

    This simple recipe is delicious. I’ve made this dish several times, trying various additions (bacon, onion, red grapes, Adobo, …).

    I wonder if the few people who weren’t happy with the recipe might have failed to cook it long enough, at a high enough heat. If the oven is slow or you take the cauliflower out before it browns, I can imagine that it would not have any of the nutty-brown flavor that makes this dish so tasty.

    I’m pretty sure I have cooked mine a little longer than 30 minutes, since I go by color and softness, not time. It’s always delicious, but I am certain that the cooking time varies by the size of the cauliflower, the type of dish or pan, and by what else might be in the oven. Cook it til it is soft and browned, and I don’t think you will be disappointed.

  • Vivian

    Wanted to try something new for Christmas dinner. This dish was a disappointment. I was hoping this would give cauliflower a new taste twist. It didn’t. It just tasted like cauliflower with lemon juice on it. Think I will stick to steaming it and just adding a little butter, salt and pepper. Thanks anyway.

  • ray

    after 50 min still not cooked

    Sounds like either something is wrong with your oven, or you are dealing with some pretty tough cauliflower. ~Elise

  • Melissa

    My husband bought a head of cauliflower for the first time in the 13 years we’ve been married. I was surprised because I didn’t know either one of us liked it much. I was like, what? And at a loss for what to do with it. So I looked online & your recipe was the first one I came across. It sounded tasty so I tried it tonight & there are no leftovers! We loved it! It pays to try new things! Thanks!

  • Candy

    This is one of our favorite recipes. I’ve added other vegetables such as carrots and broccoli and they are all delicious. I add more thinly sliced lemon because it is so yummy, we want it in everything. This can be made ahead too. thanks so much!

  • Kelly

    Elise, I just wanted to say thank you so much for this wonderful, yet oh-so simple recipe. Traditionally, my family has always boiled or stir-fried cauliflower and as a result, I’ve always found this vegetable to be rather bland and uninspiring. I can probably count on one hand how many times I’ve cooked it since I moved out of my mom’s home over 14 years ago because of this.

    Well, I tried your method and followed your instructions to a “T”, and it was an instant hit with my husband and I! We enjoyed it so much that I made a double batch the next time my mom came over for dinner and she raved so much about it that she asked if she could take some of the leftovers home with her. She froze hers and had it with her dinner earlier this week. She found that the freezing process softened the cauliflower considerably, but she said the flavouring from the garlic and lemon juice and such was intensified — she thoroughly enjoyed it!

    In fact, she enjoyed it so much, she asked me if I would be willing to make this dish tomorrow for dinner, as we’re celebrating several birthdays in the family and she was “stuck” for a good veggie dish. I was tickled pink that she specifically requested it!

    My only comment to folks would be that if you make a double batch, you might want to cook it just a little bit longer. I found with the single head of cauliflower, it cooked perfectly but with the double batch that I made for my mom, some of the pieces were not as tender as the rest, so the whole dish probably could have stood another 5-10 minutes in the oven. Just poke a few of the pieces in the middle of the baking dish with a fork to see if it’s tender enough for you and keep an eye on it so it doesn’t brown up too much. Cheers!

  • Karey

    This was fantastic! Honestly Elise, how do you come up with all of these great recipes? Thank you.Again!

  • Emma

    I HATE cauliflower, but this recipe turned me into a cauliflower lover. SO easy and very, very good!!!!!!!

  • Lee Murdoch

    This is absolutely the best cauliflower recipe I have ever tried! Covering with mustard, mayo and cheese is delicious and I have made that for years, but this is way better!! I will make this again and again!

  • jill

    Second time making this recipe, and just as delicious as the first time. Cauliflower needed a little extra time to get that nice browning, probably about ten extra minutes. This is the first blog I search when looking for cooking inspiration, and Elise & Co. never fail to disappoint!

  • Jess

    was delicious!!! loved the lemon, didn’t have parm but still good. thanks!

  • Rita

    I also had to cover it for about 5 min with tin foil for the culiflower to soften. I recommend covering it at the beginning and then browning it for the remaining 20 min.

  • erin

    Thanks for the awesome recipe! I make it all the time. I LOVE IT! I posted about it here on my blog……I linked back to you. Thanks again. Check it out…..

  • mary lynne simpson

    Just exactly what I was looking for to use the bag of already “floret-ed” cauli I bought today. Simple and sure to be delicious. I may try balsamic vinegar instead of the lemon juice – hopefully that would still be good. I bought some while in Italy and want to find really good things to do with it.

    Thanks for sharing!

    P.S. 4 bad reviews out of 87 pretty much confirms that this is a great recipe!

  • Sue

    One word — excellent. This is a very good recipe. I will definitely be making cauliflower this way from now on.

  • Maura Satchell

    Forgot the parmesan and it was still delicious! Thanks for sharing.

  • jenn

    I love this recipe. I follow it with no exceptions. I have made it at least 6 or 8 times and it comes out perfect every time. I’ve brought it as a potluck dish, and served it at home to guests and there is never a single floret left over. Thanks!

  • Barbara

    Dear Elise,
    I am a huge fan. I’m trying to simplify my Thanksgiving by roasting various vegetables at the same time (different pans are okay). I see that the cauliflower, baby carrots, and asparagus can all be roasted at 400 degrees. Any suggestions for what else can I include in my roasted group?
    Thank you.

  • Greg

    Recipee doesn’t work. Only thing that roasted was my frustration that it turned out horrible. Venting aside, I think maybe you’re missing a step or three that would’ve turned my cauliflower into something edible.

  • Chris

    Excellent recipe. I added Kalamata greek olives and used olive oil and wine vinegar as a kind of dressing to bake, and then sprinkled a little fresh lemon juice on after baking, omitted the parmesan. Secret is to preheat the oven and place a glass baking dish in the center of the oven, bake almost 30 min. so they begin to brown.

  • awesome

    awesome recipe


    I just made this, and my family raved about it. We just started weight watchers and this had very little point value. Thanks for sharing.

  • Jody

    One of my favorite foods. I do the same method with broccoli, and brussels sprouts. (omgosh, roasting brussels sprouts, cut in half lengthwise, will make a sprout lover out of most anyone).

  • Bunny

    When I’ve baked this, it takes nearly twice as long to cook as is listed. But I love it and it’s super delicious! Totally worth the extra time!

  • janet pomponio

    Instead of Parmesan cheese I toss Italian flavored bread crumbs after I toss in olive oil, then bake it. But never that high for that long. I do about 370°F for 45 minutes. Keep tossing while in oven. We have eaten it this way since I was a child. The only way gramma got it down our throats and we love it now.

  • Michele

    My family found this really yummy! Perhaps I squeezed the lemon a bit too much – the taste of lemon was a bit too powerful for us. And my hubby thought I should use a stronger flavor olive oil (but, it was fine for me- using EVOO). But, the roasted flavor of the cauliflower was great. I may even add some paprika after drizzling with olive oil next time. Thanks for the recipe!


    Absolutely outstanding recipe! My wife loves cauliflower & I was at a loss as to how to make something special out of it, but this did the trick. However, I don’t think she saved any room for the veal roast & braised veggies that are in the oven as we speak.


  • Lexy

    I really loved this dish! I accidentally added more lemon, but I love lemons so I was happy. I think this method is superior to boiling because the cauliflower doesn’t lose any of its nutrients in the process. I also mixed a little bit of flaxseed oil in with the olive oil, and I put all of the seasonings with the olive oil so it was evenly dispersed.


  • Cheryl

    This was so good! I did cheat and use frozen cauliflower, though, because I’m lazy. What a great flavor combo with the lemon, garlic and olive oil. Didn’t even need parmesan cheese.

    I have to say that I love this site. I’ve gotten several really good recipes here and am looking forward to trying even more. Thank you for sharing your recipes. :)

  • Nichole

    Simple. Fantastic. I make this at least once a week. I have even *shifty eyes* eaten a whole head of cauliflower myself for dinner! =P Who needs meat and salads and such when you have this perfect stuff in front of you?

  • StephMac

    Very easy and tasty recipe, I served this with the pork schnitzel. Next time I will double the lemon!

  • Jennifer

    Thank you for posting this recipe. It’s so simple yet so delicious. I live just outside of Philadelphia, but a friend from high school (20 years ago!) has a 120-acre all organic farm back where I grew up in the country and run a mini-CSA from his farm for our cityfolk neighbors. I got my ‘veggie box’ today with the first cauliflower of the season and didn’t want to steam it (yet again). I thought that you might have a nice roasting recipe and I was right! I chopped up the entire head of cauliflower and my husband and I have been picking at it all night… yum. (and he doesn’t even really like cauliflower)

    A few things that I changed are:
    — There’s a great product at Trader Joe’s called “Dorot” and it’s garlic crushed and frozen into mini ice cubes. It’s so easy to use instead of chopping up fresh garlic sometimes. It also ‘melts’ into oil or a sauce really well – no chunks like with chopping. I threw the defrosted garlic cubes (5) into a bowl with the oil, added a lot of black pepper and mixed it up, then tossed the chopped up cauliflower florets with it.
    — I roasted at 400 for 30 minutes, then added parmesan and roasted for about 10 minutes more. it softened up the cauliflower a bit more for my tastes and it added the parm into the oil to make it like a sauce. Yum.
    — more parm afterwards (why not!!)

    Roasting is one of those things that’s so easy and so basic that I forget about it sometimes, and your site reminded me in a great way.

    Thank you, I absolutely adore your website and am telling all my friends, including the 20 that get my friend’s “veggie box” through our neighborhood CSA b/c I printed out the recipe and sent it along with everyone’s box so hopefully you get some new fans from Philly to your blog.

    Thank you!!!!

    • Pru

      Jennifer’s suggestion to use Dorot garlic cubes and make a flavored oil is pure genius. Thanks to Elise and Jennifer!!

  • Dayna

    I thought this dish was terrible. The lemon was overpowering and did not work at all with the other ingredients. I do not recommend.

    Sounds like you used too much lemon juice for your taste. ~Elise

  • Patty

    Elise, this was fabulous! I had a little broccoli leftover, so I threw that into the mix. Hubby said, “This is how these should be cooked!” Since it’s so hot here in the summer, (AZ), I’m going to try adapting it to the grill. Thanks so much.


  • Zuzka

    Me gusta la recipe! Esta muy delicioso. OI!

  • Erika

    This dish is delicious. I’ve also made it without the garlic and cheese and it was just as good. The best was when I added canned chickpeas and rosemary and roasted all that. We ate the entire pan in one sitting.

    Thanks for this!

  • Marina

    Wonderful. Absolutely wonderful. I don’t know what else to say but we loved it.

  • Julie

    This ROCKED! I was thinking that maybe I wouldn’t add the lemon juice, but I am so, so glad that I did. Honestly, I think it made a big difference.
    I started eating it right out of the pan (burned my tongue, actually), and while I thought there would be leftovers (since I did a whole head of cauliflower, and I was on my own tonight), it was a goner.
    I think I might have to try the roasted cauliflower and pasta recipe you’ve listed next!


  • john

    I have never been a cauliflower fan for 73 years that all changed today at lunch.The roasted recipe changed me for good. Lacking a casserole I used the old cast iron skillet in the oven browned very well and took only half an hour. Thanks JD

    A cast iron pan would work beautifully with this dish. So glad you liked it. ~Elise

  • Zom

    Yep, I just ate half a head of cauliflower for dinner. Wouldn’t Ma be proud?!

    I’m a dork and left off the cheese and didn’t even realize my error until I stopped by here to say thanks. No cheese = still good!

  • Raveena

    I made the roasted cauliflower following your instructions. I sliced cauliflower really thin. I skipped the cheese and it tasted awesome.
    Thank you for this wonderful recipe.

  • JV

    This was easily the BEST cauliflower recipe ever. Thanks for sharing!!

  • Velinda

    I tried this recipe last night and it was yummy. My son said it was bitter, but my husband and I loved it. I enjoyed it better this way then any other way I have tried it.

  • Jessica

    Does anyone have any suggestions on what to pair this with to make a complete vegetarian meal? Thanks!

  • Christen

    Made this with dinner last night, and it was great! Definitely took the full 25 minutes plus a few more, and I added a little more olive oil after 15 minutes or so. I think those who found this crunchy or flavorless needed more olive oil and more time in the oven. How could anything covered in olive oil and parmesan taste like cardboard? ;)

  • Trish Kilgore

    I have to be honest. I love Cauliflower but this recipe was awful. It tasted like cardboard and I brought it for a part of our Christmas dinner and was embarrassed!!

  • Rachel

    Quick question: Does anyone know how well this dish might travel? I’d very much like to make it to bring to our Thanksgiving meal. I’d need to cook it, cover it, then travel via car (about 30 minutes) and then it would likely sit for another 30-45 minutes before being popped back in the oven to reheat for the table. Will the cauliflower hold it’s flavor/texture if it’s covered and reheated that way? It looks delicious, I can’t wait to try it!

  • kerrie leavitt

    This is exactly like a recipe I use for roasted broccoli. Instead of just using the florets, I keep a bit of the stem attached and cut it in quarters so there are long, thiner pieces. I also add the cheese a few minutes before it is done, so it is slightly melted and browned. It is delicious! I am going to have to try it with cauliflower now!

  • Tanantha

    This looks so yummy. I’d better try it out. I’ve never thought of sprinkling cauliflower with lemon juice before!
    Can anyone let me know if lemon juice helps flavor the dish or it has some chemical effect to cauliflower? I’m just curious myself..

  • Danielle

    This was delicious and very easy to make. A change from the traditional steamed cauliflower. Might try this recipe on broccoli as well. Thanks for sharing.

  • Saffron

    This recipe is so good! A delicious way to eat vegatables. My dad said it was the best cauliflower he’d ever eaten! Thanks for a great recipe =)

  • Jodi

    I dont usually post things but, I made this last night and it was so yummy. The lemon gives it such a nice flavor. My husband even liked it! We’ll be making this again. Thanks for the great recipe. I love this website!

  • michele

    This is amazing! Loved it!

  • Tricia

    I made this tonight and it was delicious. Tender and tasty. I didn’t have the lemon or garlic so just used olive oil, salt and pepper and it was great. I cooked it longer than recommended. The only trouble was not eating the entire thing myself. I will try again with all the ingredients next time.

  • Cheryl

    I made this recipe last night and it did not turn out well. It never browned like the picture and was pretty tasteless. My theories: (1) juice of a whole lemon was too much. There was liquid in the bottom of the baking dish, which probably caused it to stem moreso than roast (2) although cauliflower was in single layer, it was crowded. If I make this again, I would toss the cauliflower with lemon juice, but not allow juice to accumulate in the baking dish. I might also add garlic salt or curry because, even with the parm, it didn’t have a lot of flavor.

  • Alecia

    All I have to say is WOW! What a wonderfuly simple way to make cauliflower…but it was absolutely delicious! Don’t skimp on the lemon! I was nervous about using it…but now know to use more! (Use the juice of one whole lemon) This is a recipe that everyone needs to try! Wonderful!

  • Maggie

    Loved IT! I did use the powdered garlic, thanks for the info. I will make this again and again!!

  • Melissa

    This was fabulous! We could really taste the lemon even though we didn’t add much – perfect.Thank you.

  • Maureen

    I find that the garlic does burn so I use powdered garlic and a little Adobo and if on a diet I do not use oil, I use PAM only directly on pan and then little on veggies. I add box of sliced mushrooms all on the same cookie sheet for 20 minutes, turn and cook 5 minutes more until they get slightly brown. It is all so sweet and yummy. Amazing how roasting changes it up like nothing you can imagine.

  • Tracy Maurstad

    Went looking for a roasted cauliflower recipe and yours popped up first on Google. And am I glad! Simple and absolutely delicious. I didn’t top with Parmesan and it didn’t seem to be missing anything.

    I usually use cauliflower by steaming it and mixing it with potatoes for cauliflower mashed potatoes (also yummy – if you try it you’ll find there’s no need for adding milk or chicken stock as the water in the cauliflower is all you need). To date that’s been the only way to sneak cauliflower in my diet. I had a head in the fridge and just didn’t feel like mashed faux-tatoes, so figured tonight was the night to try roasting it. Roasting gave it a richness and sweetness that you just don’t get from steaming. Absolutely delicious. Also quick and easy to prep and required no attention while roasting. Thanks!

  • Judy

    Love, Love, Love this recipe. I have made it several times and tonight I made it to go with a chicken and tomato salad. I actually skipped the chicken to eat this instead!!!

  • Jacqui

    I tried this last Thanksgiving and it was a perfect complement to all of the other rich side dishes. Now I make this all the time — I’ll even have just a bowl of the stuff for dinner! My fiance swore up and down that he hated cauliflower, but I made this recently and he absolutely loved it. He even put cauliflower on the next grocery list! Thanks so much for this recipe.

  • Mary Ann

    This was delicious. I broke the cauliflower into small pieces and roasted it for 30 minutes. It was perfect. Can’t wait to serve it to my son when he visits. Thank you, Elise!

  • Michelle

    Just tried this recipe for the first time. I cooked it for 25 minutes and it came out great! Thanks!

  • Sharie

    I have made this before with just olive oil, crushed garlic, sea salt and peper and it is a big hit with the kids. I experminted the other night and tried the Lemon and Parmesean and the lemon was too over powering. My daughter wouldn’t touch it after 1 bite and my hubby said it smelled funny. I think next time I’ll just stick with my usual way of making it and put the Parm cheese on afterwads.

  • Margarita Balmaceda

    This roasted culiflower recipe looks fantastic.
    Unfortunately, I live in a small apartment with no regular oven (just a microwave). I do have a nice stovetop and some very nice, very large non-stick pans with covers. Any suggestions on adapting the recipe?

    Many thanks!

    Unfortunately, roasted cauliflower requires a high heat roasting environment, which is difficult, if not impossible, to duplicate on the stove-top. You might try sautéing the cauliflower florets in a little butter or oil on medium high heat, without stirring, so that they get a little browned, then lowering the heat to low and covering to finish cooking them, basically steaming them in their own moisture. ~Elise

  • heather

    Made this pretty much as described in recipe- I added some leeks to the pan (1/2 inch chopped) and it was outstanding!

  • Michele

    This is an incredible recipe. My husband and I ate almost the entire head of cauliflower in one sitting. I can’t wait to make it again. No comparison to steamed cauliflower!!

  • postman

    If you want a treat, trim the head of all leaves. Cut the stem so the cauliflower head sits flat is a 6qt. pan. Steam with about 1 inch of water until tender. Mix 1/3c. mayo with 2T. Dijon mustard. cover the cauliflower with the mixture.Pack a grated cheese of your choice on the mayo mixture to cover the cauliflower completely. Place in a 375F oven until golden brown and serve.Yumm.

  • Chris Wible

    I’ve been trying to get my girlfriend to let me buy cauliflower for like two years. Finally compromised on broccoflower (really just cauliflower so I win!) Anyway, her kid won’t eat vegetables – only corn. I prepared the broccoflower according to the above recipe and the kid asked for THIRDS of the stuff! AND, she didn’t even finish the homemade french fries. That’s impressive! Next time, we’re going to buy the purple, green, orange, and white cauliflowers, mix ’em all up and have a rainbow ;)

    Thanks for the recipe, good stuff!

    What a great story, thanks for sharing! How great is that to get kids to try new foods. ~Elise

  • Zuzka

    Tried your recipe.. but I have two questions.

    1) How are you supposed to add garlic? My garlic burnt in the oven :(

    2) What could you serve it? Just as appetizer? With come sauce? Baked potatoes?


  • Deepa

    Tried it, loved it, will make it again. Thanks!

  • emilie

    Got cauliflower in our veggie box. Tried your recipe. Yummy!

  • noaer

    I’m not a big fan of cauliflower but I am now!

    I’ve been wanting to try a dish from your site for quite some time, and when I did a search for ‘roasted cauliflower,’ your site was the first result.

    A very big thank you from Northern California.

    Got anything unbelievable for broccoli? :) I’ll have to check your archives.

  • Anonymous

    This was great!! I didn’t really think the lemon was needed, but I put it in, and I’m glad I did. Yummy!

  • Grace Bessette

    This recipe was so easy, my 12 year old stepdaughter could cook it. We did have to cook it a bit longer than suggested. It was a hit with everyone, even the finicky eaters. We had leftovers, which were better the next day, not often the case with vegies. I can’t wait to try the soup mentioned in another comment! This recipe is destined for our “favorites” file!

  • Wendy

    Cauliflower breaded and fried is delicious, especially served with a cheese sauce. But a healthier way of making it is to spread the breaded cauliflower on a cookie sheet with an edge, spray it with olive oil and bake at 400F. until golden.

  • Jackie Danicki

    I made this tonight, Elise, but omitted the lemon and added fried pancetta to the mix. It was fabulous. Thanks for the inspiration!

  • Caleb

    This recipe was EXCEPTIONAL and balanced perfectly with the overwhelming pepper of Steak au Poivre. I will be making this dish quite often, the lemon was quite refreshing and should blend well with many different flavors. Absolutely wonderful.

  • Furgs

    I heartily endorse this method for preparing cauliflower. It has a rich nutty flavor and you can experiment by adding different herbs, peppers, etc. My basic recipe is to just toss the cauliflower with olive oil, sea salt and pepper, then roast at 400 degrees until lightly browned. But even if you over-roast it, it is still good. After cooking, I have tossed it with freshly grated parmesan or romano, and whatever fresh or dried herbs complement the main dish of the evening. But it is equally good “bare naked” with just salt and pepper. My 14-year-old son actually REQUESTED that I make cauliflower last week. Good stuff!

  • marie

    I loved this recipe. I just started weight watchers and was looking for something like this, I know I will fix this recipe a lot. We had it with catfish in crushed cornflakes, and cooked them in the oven at the same time. We had a fabulous meal.

  • renee

    I made this recipe and my sister who detests cauliflower loved it. Came out perfect tenderness and seemed almost like vege popcorn. For those who are having it come out hard make sure oven is completly preheated to 400 and baring that make sure your oven is also heating up to the right tempurature. 25 minutes was perfect for mine. Was slightly brown on the heads and al dente in the stems.

  • Pam Sp.

    I was desperate to use a head of organic cauliflower that I had purchased and just hadn’t gotten around to using. I searched all over the place for a good recipe and came upon this one. I tried it and really like it. I didn’t use much olive oil (trying to keep it light) and just a little lemon juice. The florets came out browned on the edges and the taste was excellent. I did cook them a little longer than the recipe called for. I love cauliflower anyway so I was an easy sell but this is so simple and easy, it’s a keeper.

  • Niru

    This recipe is simply divine!! The roasted garlic gives a nice touch and flavor to the cauliflower…this is so much more easier than stir-frying cauliflower which takes such a lot of time and effort!! cheese gives you protein and calcium as well!! loved it!!!

  • Anonymous

    Although I’ll eat cauliflower when others make it–I have not bought it voluntarily in 20 years–one of the few veggies that doesn’t call out to me in the produce aisle. It was pre-cut at my produce store, so I bought it, searched for a recipe on the internet, found this one and made this last night–fantastic! I’ll be eating it on a regular basis.

  • altfrau

    This is so simple and good. As soon as I finished roasting, I tossed the cauliflower in a tupperware bowl, topped w/ the parm. and covered w/ lid. Let it sit for about five min. Steamy goodness! By the way I like veggies.

  • Vladimir

    My version isn’t roasted, but braised or steamed. It’s a somewhat traditional southern Italian recipe. Saute a tsp of olive oil and a couple cloves of garlic until fragrant, add a tbsp or so of anchovy paste, and a pinch of red pepper flakes and blend together. Immediately put in some chicken broth and bring to a boil. Braised the cut cauliflower florets and minced stalk in the skillet and cover until done. When it is nearly done, add a handful of frozen green peas and possibly some cooked pasta .(orzo is very nice and easy, but orichette is traditional) Mix a tsp of corn starch with some broth and mix in well until thickened. Then top with some black pepper, Parmasean, toasted bread crumbs and minced parsley before serving. It’s a knockout that’s creamy and has a nice amount of heat underneath the main flavors.

  • sleepygirlbr

    I absolutely loved the recipe!!! Simple and healthy!

  • beckiwithani

    I was just looking for a cauliflower recipe and found this … yum!! Thank you! I put some queso fresco on it a couple of minutes before I removed it from the oven, and it was fabulous.

  • Anonymous

    This recipe was awful. The cauliflower was too hard….maybe should have been parboiled first. I love cauliflower, but this recipe turned me right off to it. I will never make this one again.

  • Guy B. Jones

    Before roasting a cauliflower, I find it helpful to first blanch it in boiling water for a few minutes, or to steam it. Doing so helps remove some of the vegetable’s natural bitterness and also cook it just a bit. Cauliflower is a very hardy vegetable, and sometimes roasting alone will not cook it fully through. I roast my cauliflower whole, rubbing it with a generous amount of olive oil before putting it into the oven. After an hour or so, the cauliflower develops a wonderfully crispy, browned exterior that is just delicious!

  • LilacWine

    I started cooking my cauliflower like this about two years ago and have never looked back. I can’t eat it any other way! Steamed or boiled makes it too mushy for me and my family.

    My method is largely what you have done, except with fresh, sliced garlic and no parm. Toss it on a baking sheet and roast away. I’ve also done it in a roasting pan on the stove top – takes two burners and some stirring, but YUM.

    Welcome to the Roasted Cauliflower Club!

  • ko3dn

    Here’s a recipe for cauliflower from the Sugarbush Inn where I worked about 25 years ago. Take one head of cauliflower trim and core into floretts and par boil them al/dente or longer if so inclined When done shock them in cold water and pat dry and chill. Next get yourself 3 median sized bowls. In one bowl beet two eggs, the next bowl place a half cup of milk, for the last bowl place about one cup of panko breadcrumbs and salt and pepper and half a cup of Parmesan cheese, mix to blend. Dip in flour then eggs then milk and deep fry at 350* until golden. Serve with cheese sauce.

    • Dee

      You seem to have gotten the dip sequence mixed up. Dip into the flour, then eggs then milk?

      • Elise Bauer

        Hi Dee, I’m guessing that’s right, but then you need to dip it into the bowl with the panko and parmesan. Flour first because it gives the egg something to adhere to.

  • Sheri

    I’m an ardent anti-veggie, to my dismay. I have a hard time finding vegetables that I like. But I’ve found that most vegetables are much better roasted. I even ate Brussels sprouts last month!

    I’d like to try this, although usually I just toss the cauliflower in olive oil, salt and pepper.

  • Elise Bauer

    I never imagined that roasted cauliflower would garner such interest! I’m so glad you all tried it this way and loved it. After steaming it for years it’s nice to find another easy, yummy, and healthy way to prepare it.

  • smbailey

    Nice to see that others have found the joy of roasted califlower. My grandmother turned me on to this when I was a pup. I typically don’t add the cheese, no reason, so when my friends try it for the first time they’re typically surprised by the ‘nutty’ flavor this method creates.

  • Rick

    I made this last night – had to cover it for 5 minutes after roasting for 25 to soften….otherwise Delicious!

  • Jeanne

    Hi Elise

    I saw this recipe on your blog yesterday and went straight home to try it for dinner. Oh how delicious!! The slightly browned bits, the delicious combo of olive oil and garlic and of course a generous sprinkle of Parmesan. Heaven on a plate, and I don’t know cauliflower in a cheese sauce got so popular when you can have this! Thanks for the inspiration.

  • Elise Bauer

    Hi Sherri – with all that olive oil, lemon, garlic, and Parmesan, there’s only enough room for a hint of cauliflower. Not nearly as strong of a cauliflower “odor” as you get when you steam them. Let us know what you think!