Seasoned Roasted Cauliflower

This easy Roasted Cauliflower recipe has THE BEST cauliflower seasoning around! With crispy edges, perfectly tender centers, and delicious seasoning, every bite of this easy side dish is delicious!

Cauliflower has a reputation for being a boring vegetable, and honestly? I get it.

But in my experience, most veggies taste better with the right seasoning and preparation, and this Seasoned Roasted Cauliflower recipe has both. Topped with a simple seasoning blend and roasted to crispy perfection, this cauliflower side dish is anything but boring.

It’s also the recipe that had my veggie-averse kids coming back for seconds. Which has pretty much never happened in the history of ever.

This yummy seasoned cauliflower is inexpensive, easy to make, and tastes great with all kinds of delicious dinners, from pizza to roast chicken to mac and cheese and more.

Best of all, it starts with just a few simple ingredients. Let’s get started!

Simple Ingredients To Start

The magic of this oven-roasted cauliflower recipe lies in the cauliflower seasoning. It’s easy to make and calls for pantry staples that you likely already have on hand. Let’s take a look:

• Fresh Cauliflower. You’ll need a head of cauliflower or bags of pre-cut fresh cauliflower florets. I usually save time with pre-cut, but it’s easy to cut a cauliflower head on your own, too!
• Olive Oil or Avocado Oil. Whichever you prefer. I like olive oil for flavor, but avocado oil can be better at higher heat. Follow your heart!
• Kosher Salt & Black Pepper. Simple seasonings, yes, but we’re using them in just the right amounts to start the base of our cauliflower seasoning.
• Garlic Powder. Then, we’ll add a savory layer of flavor with garlic powder. This pantry staple is easy to keep on hand and tastes delicious here. (Technically, you can use fresh garlic cloves instead, but I find they have a tendency to burn a high heat.)
• Smoked Paprika. My little flavor trick! The subtle smoky notes and red hue of smoked paprika make this cauliflower seasoning AMAZING.
• Maybe A Few Garnishes. If you have them, this is a great time to use some fresh herbs, like fresh parsley or fresh cilantro, but you can also add some fresh parmesan, a little fresh lemon, or some red pepper flakes for extra flavor.

How To Make Seasoned Roasted Cauliflower, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Lightly grease a large sheet pan and set aside.
2. Prep Cauliflower. If you haven’t already, wash the cauliflower and trip into bite-sized florets. (Feel free to cut the stem of the cauliflower into bite-sized pieces, too! It’s edible!)
3. Combine. In a large bowl, combine cauliflower florets, oil, salt, garlic powder, pepper, and smoked paprika. Stir to coat the cauliflower evenly, for best results.
4. Roast. Spread cauliflower out onto prepared pan and gently shake the pan to distribute the cauliflower pieces evenly around the pan. Ideally, you want everything spread into a single layer, with room for air to circulate freely around the florets. If they’re piled on top of each other or crowded, they’ll steam rather than crisp up. Roast 20 minutes, then flip florets over and roast another 5-10 minutes, until golden brown and crispy around the edges.
5. Serve & Store. If desired, garnish with fresh herbs or parmesan cheese and serve warm. Store leftovers in an airtight container in the fridge 3-4 days.

FAQ + Tips And Tricks For The Best Roasted Cauliflower

Better Air Circulation = Crispier Cauliflower! Cauliflower has a high water content, so it can easily get soggy if the cauliflower pieces are crowded or stacked. Try to allow for plenty of room to circulate for best results. 

Air Fryer Option. This recipe also works in the air fryer, though you may need to work in batches, depending on the size of your air fryer. Take a cue from our Air Fryer Parmesan Broccoli recipe and preheat air fryer to 400 degrees and cook in batches so air can circulate between florets. Cook 5-7 minutes then flip and cook another 4-5 minutes. You may need a bit more time depending on the size of your air fryer or the size of the florets. Look for florets that are golden brown and crispy around the edges and tender in the centers.

Can I Use Frozen Cauliflower? I don’t recommend it for this recipe. The ice condensation has a tendency to make for soggy cauliflower that never really crisps up.

Mix It Up! While these are our favorite seasonings, you can absolutely change up the cauliflower seasoning here to go with your main dish. Try a bit of curry powder, Cajun seasoning, ground cumin and chili powder, or even fry seasoning when you’re craving a change of pace! Or, serve it with a dipping sauce, like our creamy Comeback Sauce for extra flavor.

More Easy Side Dishes To Try

How to Make Frozen Peas Taste AMAZING

Easy Glazed Carrots

Air Fryer Parmesan Broccoli

Recipe Card

Roasted Cauliflower

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, One Lovely Life
• Total Time: 25 minutes
• Yield: 4 Servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This easy seasoned Roasted Cauliflower recipe has THE BEST cauliflower seasoning around, with crispy edges and perfectly tender centers.

---

Ingredients

Scale 1x2x3x

• 16–18 ounces fresh cauliflower, chopped into bite-sized pieces* (1 head fresh cauliflower)
• 2 Tablespoons olive oil or avocado oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8–1/4 teaspoon smoked paprika
• Optional: fresh herbs or parmesan cheese, for garnish*

---

Instructions

1. Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Lightly grease a large sheet pan and set aside.
2. Prep Cauliflower. If you haven’t already, wash the cauliflower and trip into bite-sized florets. (Feel free to cut the stem into bite-sized pieces, too! It’s edible!)
3. Combine. In a large bowl, combine cauliflower florets, oil, salt, garlic powder, pepper, and smoked paprika. Stir to coat the cauliflower evenly, for best results.
4. Roast. Spread cauliflower out onto prepared pan and gently shake the pan to distribute the cauliflower evenly around the pan. Ideally, you want everything spread into an even layer, with room for air to circulate freely around the florets. If they’re piled on top of each other or crowded, they’ll steam rather than crisp up. Roast 20 minutes, then flip florets over and roast another 5-10 minutes, until golden brown and crispy around the edges.
5. Serve & Store. If desired, garnish with fresh herbs or parmesan cheese and serve warm. Store leftovers in an airtight container in the fridge 3-4 days.

Notes

• Better Air Circulation = Crispier Cauliflower! Cauliflower has a high water content, so it can easily get soggy if the cauliflower pieces are crowded or stacked. Try to allow for plenty of room to circulate for best results.
• Garnish. If you have them, this is a great time to use some fresh herbs, like fresh parsley or cilantro, but you can also add some fresh parmesan, a little fresh lemon zest, or some red pepper flakes for extra flavor. 
• Air Fryer Option. This recipe also works in the air fryer, though you may need to work in batches, depending on the size of your air fryer. Preheat air fryer to 400 degrees and cook in batches so air can circulate between florets. Cook 5-7 minutes then flip and cook another 4-5 minutes. You may need a bit more time depending on the size of your air fryer or the size of your florets. Look for florets that are golden brown and crispy around the edges and tender in the centers.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1/4 recipe
• Calories: 90
• Sugar: 2.2 g
• Sodium: 189.3 mg
• Fat: 7.3 g
• Saturated Fat: 1.2 g
• Carbohydrates: 6 g
• Fiber: 2.4 g
• Protein: 2.3 g
• Cholesterol: 0 mg