Crispy Roasted Cauliflower

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

This is one of my go-to veggie side dishes for those nights I don’t feel like putting much energy into preparing an elaborate accompaniment to the main course.

A cinch to prepare, this cauliflower emerges from the oven tender with a crisp exterior. The key to achieving the caramelization is cutting the cauliflower into thick slices – rather than florets – in order to expand the surface area that makes contact with the hot baking sheet. Any type of accoutrement (a grating of fresh parmesan cheese perhaps) would be a welcomed addition to the roasted cauliflower, but it is quite delicious unadorned.

If you think you don’t like cauliflower, I would bet money that this cooking technique will change your mind!

Crispy Roasted Cauliflower

NameCrispy Roasted Cauliflower
Prep Time10 minutes
Cooking Time30 minutes
Total Time40 minutes
Servings4 servings
Yield4 cups of cauliflower


  • 1 head cauliflower
  • olive oil cooking spray
  • Kosher salt
  • freshly ground black pepper


Preheat oven to 400 degrees F.

Cut the cauliflower crossways into 1-inch-thick slices. Set aside.

Coat a baking sheet with cooking spray. Place the cauliflower slices onto the prepared baking sheet in a single layer and coat with cooking spray. Season with salt and pepper.

Roast in preheated oven for about 30 minutes, or until browned and crisp.

Estimated Nutrition Per Serving

  • Calories: 120 kcal
  • Fat: 9g
    • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Carbohydrates: 9g
    • Fiber: 4g
    • Sugars: 4g
  • Protein: 4g

Please note that these are estimated values and can vary based on factors such as the size of the cauliflower head and specific brands of ingredients used.

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