I love how this recipe transforms a basic vegetable into something crave-worthy with minimal effort. The high oven heat brings out cauliflower’s natural sweetness, and the garlic, paprika, and butter take it to the next level. It’s low-carb, kid-friendly, and pairs beautifully with just about any main dish. Plus, it’s ready in just 30 minutes, making it perfect for busy weeknights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
medium cauliflower, cut into small florets or ½-inch thick steaks olive oil unsalted butter, melted garlic powder salt ground paprika black pepper
Directions
Step 1: Prep the Oven and Cauliflower I preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easy. Then I slice the cauliflower into small florets or ½-inch thick steaks, depending on how I want to serve it.
Step 2: Toss with Oil and Butter I place the cauliflower in the center of the baking sheet and drizzle it with olive oil and melted butter. I use my hands or a spatula to toss everything together until the pieces are evenly coated.
Step 3: Season Well In a small bowl, I mix garlic powder, salt, paprika, and black pepper. I sprinkle this seasoning blend over the cauliflower and toss again to make sure every piece is covered.
Step 4: Roast Until Golden I spread the cauliflower out evenly on the baking sheet, giving it plenty of room to roast instead of steam. I bake for 15–20 minutes, depending on the size of the florets, until they’re golden and crispy on the edges.
Servings and timing
This recipe serves 6 as a side dish. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Sometimes I add grated Parmesan cheese during the last 5 minutes of roasting for a crispy, cheesy topping. For a spicy kick, I toss in a pinch of red pepper flakes. I’ve also used smoked paprika for a deeper flavor or tossed the finished cauliflower with fresh lemon juice and parsley for brightness. If I’m making a sheet pan dinner, I roast this alongside sausage or chicken.
Storage/Reheating
Leftover roasted cauliflower keeps well in the fridge for up to 3 days. I reheat it in the oven or air fryer at 375°F for a few minutes to bring back the crispiness — it gets a little soft in the microwave but still tastes great. I don’t recommend freezing it since it tends to become mushy once thawed.
FAQs
Can I use frozen cauliflower?
Yes, but I thaw and pat it dry first to reduce moisture. It won’t get as crispy as fresh, but it still roasts nicely with good flavor.
Do I need to flip the cauliflower during roasting?
I usually don’t flip it unless I want even browning on both sides. If I cut thick steaks, I flip them halfway through for even crispness.
What’s the best way to cut cauliflower for roasting?
I slice it into even, bite-sized florets so everything cooks at the same rate. For a more dramatic presentation, I use flat cauliflower steaks — they roast beautifully and look great on a platter.
Can I make this recipe vegan?
Absolutely. I simply replace the butter with more olive oil or use a plant-based butter alternative.
How do I keep cauliflower from getting soggy?
I roast at a high temperature (425°F) and spread the cauliflower in a single layer with space between pieces. Crowding traps steam and softens the texture.
Conclusion
This Oven Roasted Cauliflower is the kind of side dish I turn to again and again — simple, flavorful, and always a hit. It’s a great way to add veggies to any meal without a lot of fuss, and it proves that cauliflower can be just as satisfying as anything else on the plate. Whether I serve it with roasted meats, pasta, or grain bowls, it always disappears fast.
