The Easiest Roasted Cauliflower Recipe

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This roasted cauliflower is a simple side dish that’s big on flavor. The cauliflower florets roast until golden and crispy, with delicious caramelized edges. Garlic powder adds a savory kick, while the Parmesan melts over the hot cauliflower for a nutty, cheesy finish. It’s a tasty way to turn humble cauliflower into a crowd-pleasing dish.

A recipe image of roasted cauliflower
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Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower.

  • Roasting the cauliflower brings out its natural sweetness. 
  • Cauliflower is full of fiber to help support digestion. 
  • Roasting the lemon halves makes them easier to juice while also adding another layer of flavor.

Our Roasted Cauliflower recipe is a classic for a reason. The simplicity, prep time and flavor are all reasons why you should be making this tonight. Fiber-rich cauliflower is roasted to perfection at high heat with heart-healthy extra-virgin olive oil, aromatic garlic powder, salt and pepper. We also place the lemon wedges in the roasting pan to add more depth to the lemon flavor and to soften them, which yields more juice. Freshly grated Parmesan cheese at the end gives the most delicious salty umami flavors, which perfectly complement the cauliflower. Top with the bright, fresh parsley, and you’ve got a winning side. Keep reading for our expert tips on choosing your cauliflower, using this recipe for other veggies and more. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • A couple of time-savers include using pre-cut cauliflower florets. And while we prefer the flavor and texture of freshly grated Parmesan cheese, you can also use pre-grated Parm if desired.
  • Cauliflower is available in not just white, but also purple, orange and green varieties. Feel free to use any color you prefer or even a combination of colors, as they all cook similarly and shouldn’t change color much when roasted.
  • This recipe is also great for roasting broccoli.
  • We roast the lemon halves to soften their acidity.

Nutrition Notes

  • Cauliflower is often overlooked because it is white and doesn’t fit the “eat the rainbow” narrative. Don’t let its outward appearance fool you; it’s packed with nutrition. As a member of the cruciferous veggies club, it contains cancer-fighting antioxidants. It’s also a fiber powerhouse—great for digestive health. 
  • Extra-virgin olive oil is a heart-healthy fat that also contains polyphenols that have been linked to lowering inflammation. Olive oil can be used for roasting and as an oil for dressings.
  • Parmesan cheese is a low-lactose cheese that is also high in calcium—excellent for bone health and muscle contraction. Parmesan cheese is typically made with animal rennet, which would make it not suitable for a vegetarian diet. If you’re following a vegetarian dietary pattern, look for Parmesan made without this ingredient. Vegetarian-friendly Parmesan cheese is often labeled as vegetarian.
Ingredients on a surface including cauliflower lemon parsley cheese olive oil and spices

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower.

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Ingredients

Original recipe (1X) yields 4 servings

  • 1 medium head cauliflower ( pounds), cut into 1-inch florets (about 7 cups)

  • tablespoons extra-virgin olive oil

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground pepper

  • ¼ teaspoon salt

  • 1 small lemon, scrubbed and halved

  • 3 tablespoons grated Parmesan cheese

  • Chopped fresh flat-leaf parsley for garnish (optional)

Directions

  1. Preheat oven to 450°F. Toss cauliflower florets, 1½ tablespoons oil, ½ teaspoon garlic powder, ¼ teaspoon pepper and ¼ teaspoon salt together on a large rimmed baking sheet until coated; arrange in an even layer. Place lemon halves, cut-side down, on the baking sheet.

    Cauliflower florets and halved lemons on a baking tray

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower.

  2. Roast, stirring the cauliflower once halfway through, until browned and tender, about 20 minutes. Sprinkle 3 tablespoons Parmesan evenly over the cauliflower; continue to roast until melted, 2 to 4 minutes.

    A hand sprinkling seasoning onto roasted cauliflower on a baking sheet with two whole lemons placed nearby

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower.

  3. Squeeze the lemon halves over the cauliflower, stirring gently to coat. Garnish with parsley, if desired.

    Roasted cauliflower on a baking sheet with a hand squeezing lemon over the top

    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower.

Frequently Asked Questions

  • Can I use frozen cauliflower?

    You can use frozen cauliflower, but we prefer fresh here because it caramelizes better. If you choose to use frozen, don’t thaw it beforehand, and keep an eye on it, as it may require a bit more time in the oven.

  • What should I look for when choosing a head of cauliflower?

    To choose the best head of cauliflower, look for one that is firm and tightly packed. It should feel heavy for its size, and the leaves should be fresh and green. Additionally, smell it. If the smell is strong and off-putting, choose another one.

  • How do I prevent mushy roasted cauliflower?

    When preparing to roast the cauliflower, make sure that the florets are cut to a similar size and avoid overcrowding the pan. Spread them evenly across the entire baking sheet, leaving space between the florets to promote browning instead of steaming. Additionally, be mindful of the cooking time to prevent overcooking.

  • How do I store and reheat leftovers?

    You can store cooled leftovers in an airtight container in the refrigerator for up to 4 days. When it’s time to reheat them, you have a few options. You can cover the leftovers with a damp paper towel and heat them in the microwave for 1 to 2 minutes. However, keep in mind that they may not be as crispy as when reheated in a 350°F oven or air fryer.

  • What should I serve with Roasted Cauliflower?

    This side dish goes well with any protein, and we have a lot of great recipes to try it with. Here’s a sampling of some of our favorites: Skillet Bruschetta Chicken, Slow-Cooker Balsamic Short Ribs, Easy Meatloaf and Lemon-Garlic Grilled Cod. And roasted cauliflower pairs well with almost any green vegetable side dish, from spinach to green beans

EatingWell.com, August 2025

Nutrition Facts (per serving)

114 Calories
7g Fat
12g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup
Calories 114
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 4g 15%
Total Sugars 4g
Added Sugars 0g 0%
Protein 5g 10%
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 4mg 1%
Vitamin A 11µg
Vitamin C 96mg 107%
Vitamin D 0µg
Vitamin E 1mg 6%
Folate 100µg
Vitamin K 30µg
Sodium 260mg 11%
Calcium 81mg 6%
Iron 1mg 5%
Magnesium 30mg 7%
Potassium 559mg 12%
Zinc 1mg 6%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Sarah Pflugradt, Ph.D., RDN, CSCS
Sarah Pflugradt

Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition.

and
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.