Roasted Cauliflower

Roast Cauliflower

Brian Yarvin / Getty Images

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
113 Calories
8g Fat
10g Carbs
4g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 113
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 468mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 4g
Vitamin C 97mg 483%
Calcium 38mg 3%
Iron 1mg 4%
Potassium 315mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This roasted cauliflower recipe is always a hit because roasting brings out cauliflower's natural sweetness. As the vegetable caramelizes in the oven, it results in a nutty sweetness that tastes much different from raw cauliflower. Lemon juice adds a bit of zing to this recipe, balancing out the mellow garlic and cauliflower combination. It's a super simple recipe that lets the oven do most of the work. Because of that, it's a great dish to have kids help prepare. The more you can get your kids in the kitchen helping, the more likely they are to eat what they made. Help your child use a small paring knife to break apart the cauliflower. If that's too much, they can probably break some pieces off by hand and can help spread the vegetable on the baking sheet.

The roasted cauliflower is a versatile dish. You could eat it as is as an accompaniment to any meal. It could also be used as a key ingredient in a grain bowl, fall salad, or tossed with additional toppings like feta cheese, parsley, and roasted walnuts to make into a more complete and complicated side dish. Store any leftover cauliflower in a sealed container in the refrigerator for four to five days.


  • 1 large head cauliflower

  • 2 tablespoons olive oil

  • 1 tablespoon minced garlic

  • 3/4 teaspoon sea salt, or kosher salt

  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon

  • 1 dash freshly ground black pepper

Steps to Make It

  1. Preheat oven to 425 F.

  2. Cut cauliflower into florets of roughly the same size. Toss with olive oil and garlic.

  3. Spread out in an even layer on a sturdy baking sheet. Sprinkle with sea salt. Roast 10 minutes.

  4. Turn and roast another 5 to 15 minutes, until cauliflower is browned and tender when pierced with a fork. The length of time for roasting depends on how big the cauliflower pieces are, how hot the oven is (oven temperatures vary), what type of baking sheet you are using (a cast iron pan will roast quicker than aluminum, for example) and which rack in the oven you are using.

    Your best bets are to check the cauliflower after 5 minutes on the second side, then continue roasting if necessary.

  5. Squeeze lemon juice over cauliflower. Taste, and add salt and pepper, if necessary.

  6. Serve immediately.


Cauliflower is an extremely nutritious vegetable and is a smart addition to any family meal. Cauliflower is a member of the cruciferous vegetable (or Brassicaceae) family along with broccoli, cabbage, kale, Brussels sprouts, and some other less common varieties.