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Basic Roasted Cauliflower

If you’re not a lover of cauliflower, I promise this basic roasted cauliflower recipe will change your mind!  Roasting cauliflower intensifies its flavour and adds a slightly charred, caramelized flavour.

Basic Roasted Cauliflower on a parchment paper lined baking sheet

Basic Roasted Cauliflower

Basic Roasted Cauliflower


1 large head of cauliflower
2 tablespoons olive oil


  1. Adjust oven rack to lowest position. Preheat oven to 400°F.
  2. Slice cauliflower into quarters. Slice out the core from each quarter and discard (this will also remove the leaves). Break and slice cauliflower into bite-sized pieces (florets).
  3. Toss cauliflower, oil, and a pinch of salt in a large bowl.
  4. Spread cauliflower, in one layer, on a parchment lined baking sheet.
  5. Roast until cauliflower is browned and tender, turning cauliflower half way through, about 30 minutes.

Cauliflower Tips:

  • Try to keep the cauliflower florets to roughly the same size so that they cook at the same rate.
  • Once you master this basic recipe for roasted cauliflower, trying experimenting with flavours.  Have fun with spices by adding curry powder, paprika, Montréal steak spice, or fresh herbs – even Parmesan cheese and nuts taste awesome.
  • If you’re making this recipe with an extra large head of cauliflower, you may need to add a bit more oil.
  • You don’t need to use parchment paper for this recipe, just make sure you toss the cauliflower well with oil so that it doesn’t stick to the baking sheet.