Roasted Cauliflower Recipe (2024)

This should be cooked at 400+ for 30 minutes. Anything less and I found that the cauliflower, while tasty, does not get crisp and stays a bit wet.

Baked at 400 for 25 minutes. Sprinkled some parmesan cheese on top for 5 minutes. Turned out exactly like the photo and was delicious!

I make roasted cauliflower a couple of times a week since discovering how wonderful it is. I usually break it into flowerettes because it browns better (more crispy bits!), toss it with EVOO, salt, pepper and smoked paprika. Bake at 400 for about 30 minutes, being sure to turn it over a couple of times while it bakes. Best. Cauliflower. Ever.

It's the only way I do cauliflower these days. Apparently it originated with Alice Waters. Some recipes warn you, that you get a lot of crumbly bits because you do the slicing with the whole head of cauliflower standing on its base, and just start cutting every quarter inch till you get to the other side. Looks a little messy, but turns out great, and the crumbly bits get nicely browned and crisp.

I also use plenty of fruity EVOO and sprinkled crushed garlic cloves on top, then at the end a parm/romano mix. It got rave reviews.

I've cooked this a number of times. The only difference is I break the cauliflower into florets instead of slicing them and use grape seed oil instead of EVOO. The grape seed oil gives a nuttier, richer flavor than does the EVOO. It's so simple and so delicious. It's pretty much the only way we eat cauliflower on its own now.

I added some ground turmeric, as we often use turmeric with cauliflower.

Sprinkle on some nutritional yeast at the end for a savory, vegan alternative.

I liked this, but felt that the cooking temperature was a little low -- the cauliflower softened before it really browned. Like the others here, next time I'll try 400 or 425.

Sprinkle some curry on it in addition to the salt. Once cooked, dip into a lemon aioli --lemon juice, mayonnaise and some parsley

I sprinkle grated parmigiana or romano on top.

I didnt bother to try tossing in bowl ( this is contradictory recipe direction because flipping SLICES of cauliflwoer is virtually possible if you wish keeping them intact).I sprayed small quantity (only!) olive oil onto thick slices (yes!) on baking sheet, then little salt & CUMIN ...dont need to flip , but a quick broil close to top element in oven provided extra browning.A baking dish of hot water on lowest rack meant the cauli slices didnt dry out...served room temp - everyone raved!

I put the oven at 450 for @20-25 minutes .I use lots of olive oil and dose the florets on the aluminum foil covered roasting tray.

Not historically a fan of cauliflower, I am officially hooked! I baked slices and bits in my countertop convection oven on a sheet pan covered with nonstick foil. Drizzled with olive oil, dusted with really good salt and freshly ground pepper, I baked it at 425 for about 10 minutes. Flipped it, drizzled more olive oil, and continued to bake for about another 10 minutes. Finished with freshly shredded Parmigiano Reggiano… I could eat this all day every day!

Was great! Better than expected.

I roast the cauliflower at 450 for the first 15 minutes, then remove it, add the juice and finely grated rind of a lemon, lower the heat to 400 and roast for another 10 minutes. Heavenly!

I cook this at 500 for 15 minutes and get juicy, slightly browed cauliflower.

Do you think I could use frozen cauliflower florets?

I agree with @Josh regarding the roasting temperature--I roast cauliflower all the time, and my standard roasting temperature is 425, and even the NYT has written that the standard or best or ideal roasting temperature is 425.

My favorite variation is coating with a combination of turmeric, smashed cumin seeds, and sea salt, then roasted at 425. I like it golden brown with the small bits crunchy and charred.

Finish it with a sprinkle of a mixture of brewers yeast and dried kimchi 1:1 ratio

While in Rome dining at Osteria Giulia a variant of this dish was a hit. The cauliflower was drizzled with a cream sauce in which scallions had been sautéed in rich olive oil and blended smooth and to which chopped lemon segments (no peel) and crushed peanuts had been added. The sauce may have included Gorgonzola or similar cheese. The variety of flavors, especially the bits/chunks of lemon made this a show stopper.

I cannot recommend this recipe. The picatta sauce overwhelms the salmon, which (if fresh) has a mild flavor. I will save picatta for chicken and swordfish.

Tuscan tip: Garlic and Sage mixed in a bit of EVOO for the last 15 min -fresh or dried sage with the garlic topped with parmesan- all in the last 15 min.(and yes, 400+ for 30 min is better)Divine.

I don't know what kind of cauliflower others are using that holds together in a neat slice. That's kind of the heart of this specific recipe, no? The first time I tried it I ended up with all different sized pieces. Then after a year or so I'd forgotten about that part of the experience and it happened all over again. Tasty both times, but you're better off just breaking the thing into like-size florets.

Agreed with the group that it needs more heat to get it crispy.. I started at 400 but pumped it up to 425. I should have started at 425.. It didn't get crispy but was still very good. I did add some smoked paprika too.

400 degrees, 40 minutes, olive oil. delish.

Roasted cauliflower — just as in this recipe — is one thing we arrange on a platter for cheese fondue, along with roasted carrots and broccoli, sautéed mushrooms and sausage, lightly toasted bread cubes, and lightly seared cherry tomatoes. Roasting adds so much flavor.Fisherman Benny, a restaurant in Tel Aviv, serves a roasted cauliflower mezze. I had two servings. The waitress said it’s her favorite too. Wish I had the recipe.

Key is narrow slicing. Tossed with feta and chopped parsley