Roasted cauliflower doesn’t get easier than this. Just cauliflower and salt and a hot oven are all you need. Well, and a rimmed baking sheet.

You don’t need oil for roasting vegetables. If you want the flavor and sheen from oil, toss it with the cauliflower after baking. That way the oil doesn’t get damaged by the high heat.

How to Roast Cauliflower

Remove the leaves from the cauliflower. Cut off the lower part of the stem so that it’s even with the bottom florets (or shorter.)

Place stem side down on a cutting board. Cut cauliflower into ½ -inch slices.

Place in a single layer on a rimmed baking sheet (or two baking sheets if it’s a large head.) Sprinkle with salt.

Roast at 400°F. (205°C.) until cauliflower is tender and lightly browned on edges and the bottom, about 20-25 minutes.

Variations for Roasted Cauliflower

  • Toss with smoked paprika, curry powder, or chili powder before or after roasting.
  • Toss with 1-2 teaspoons olive oil after baking,
  • Cut cauliflower into small florets instead of slicing.

Serving Ideas for Roasted Cauliflower

  • Serve as a side dish.
  • Add to salads or wraps.
  • Drizzle with Sesame-Ginger Dressing.
  • Create a Veggie Power Bowl™ with baby greens, quinoa, chickpeas, roasted cauliflower, Sesame-Ginger Dressing, and sliced almonds.
  • Serve with cilantro-pumpkin seed sauce.
  • Serve with Vegan Mayo mixed with smoked paprika and garlic.
Print Recipe
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Roasted Cauliflower

Roasted cauliflower is simply delicious and easy to prepare. Roasting enhances the flavor. No oil necessary!
Prep Time5 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian, WFPB
Servings: 4
Calories: 38kcal
Author: Heather Reseck

Ingredients

  • 1 head cauliflower
  • Salt

Instructions

  • Heat the oven to 400°F. (205°C.) Remove the leaves from the cauliflower. Cut off the lower part of the stem so that it’s even with the bottom florets. Place the cauliflower stem-side down on a cutting board. Cut into ½ -inch slices.
  • Place in a single layer on a rimmed baking sheet (or two baking sheets if it’s a large head.) Sprinkle with salt.
  • Roast until cauliflower is tender and lightly browned on the edges and the bottom, about 20-25 minutes. Serves 4 to 6.

Notes

Variations:
  • Toss with smoked paprika, curry powder, or chili powder before or after roasting.
  • Toss with 1-2 teaspoons olive oil after baking,
  • Cut cauliflower into small florets instead of slicing.
Serving Ideas:
  • Serve as a side dish.
  • Add to salads or wraps.
  • Drizzle with Sesame-Ginger Sauce.
  • Create a Veggie Power Bowl™ with baby greens, quinoa, chickpeas, roasted cauliflower, Sesame-Ginger Dressing, and sliced almonds.
  • Serve with cilantro-pumpkin seed sauce.
  • Serve with Vegan Mayo mixed with smoked paprika and garlic.

Nutrition

Serving: 0.5cup | Calories: 38kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin C: 73mg | Calcium: 33mg | Iron: 1mg