Herb Roasted Cauliflower
A quick, healthy, and delicious side dish featuring cauliflower florets tossed in olive oil and aromatic herbs. This fiber-rich, low-carb recipe is vegan, paleo-friendly, and perfect for weeknight dinners or meal prep. Roasting brings out a nutty flavor and tender-crisp texture, making it a versatile addition to any cuisine.
Equipment
- 1-2 baking sheets
- Parchment paper (optional)
- Oven
Ingredients
- 1 large head cauliflower about 2 pounds
- ¼ cup olive oil
- 1 teaspoon dried ginger powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon sea salt or up to ¾ teaspoon
- Optional: ¼ cup fresh herbs chopped (parsley, basil, cilantro, or mint based on cuisine)
- Optional: lemon wedges for garnish
Instructions
- Preheat the Oven for Perfect Roasting: Begin by preheating your oven to 425°F (220°C). A properly preheated oven ensures that the cauliflower roasts evenly, developing a golden-brown exterior while staying tender inside. If you have multiple racks, use the middle rack to allow even heat circulation. While the oven warms, prepare your baking sheet(s) to streamline the process.
- Prepare the Baking Sheets: Line 1 or 2 large baking sheets with parchment paper for easy cleanup and to prevent sticking. If you prefer a slightly crispier bottom, you can skip parchment; the cauliflower will brown nicely directly on the pan. No need to grease the pan if using parchment, but lightly brushing the pan with oil is optional if you want extra crispiness.
- Chop the Cauliflower Florets: Remove the outer leaves from the cauliflower and cut away the core. Break or slice the cauliflower into bite-sized florets, aiming for relatively uniform sizes. Consistency in size ensures that all pieces cook evenly, avoiding overcooked edges or undercooked centers. Larger florets will be creamier inside, while smaller ones get crispier edges.
- Combine Cauliflower with Oil and Spices: Place the chopped florets into a large mixing bowl. Drizzle the olive oil evenly over the cauliflower, then sprinkle in the dried ginger, garlic powder, oregano, basil, and sea salt. Using clean hands or a large spoon, toss the florets gently but thoroughly until each piece is fully coated. This step ensures that every floret absorbs flavor and browns beautifully in the oven.
- Arrange Cauliflower on the Baking Sheet: Spread the seasoned florets evenly across the prepared baking sheet(s). Make sure the pieces touch the pan but don’t overlap. Crowding the pan can trap steam, which prevents the cauliflower from roasting properly and getting that desirable golden-brown color. For even roasting, leave a little space between florets.
- Roast Until Tender and Golden: Place the baking sheet(s) in the preheated oven and roast for 25 to 30 minutes. Halfway through, use a spatula to gently stir or flip the florets to promote even browning on all sides. You’re looking for tender, caramelized cauliflower with lightly crisped edges. If some florets are browning faster, rotate the pan to ensure uniform color and texture.
- Optional: Add Fresh Herbs and Garnish: Once roasted, transfer the cauliflower to a serving dish. Sprinkle with freshly chopped herbs of your choice to enhance the flavor and add vibrant color. For a zesty finish, squeeze fresh lemon juice over the top or serve with lemon wedges on the side. This step elevates the dish, giving it a fresh and aromatic flair that complements any cuisine.
- Serve Warm and Enjoy: Serve the herb-roasted cauliflower immediately while it’s still warm and slightly crisp. It pairs beautifully with a variety of main dishes, from roasted meats to grain bowls. Leftovers can be enjoyed cold or reheated, making this recipe versatile for meal prep and everyday meals.
Notes
- Herb Variations: Feel free to swap dried herbs to match your meal theme. Italian dishes work well with oregano and basil, while Latin-inspired meals pair beautifully with oregano and cumin. French flavors are enhanced with thyme and parsley, and Greek dishes can benefit from mint or oregano.
- Size Matters: Cut florets into similar sizes to ensure even roasting and consistent texture. Small florets crisp nicely, while larger ones stay tender inside.
- Oven Adjustments: If your oven tends to cook hot, check the cauliflower at 20 minutes to prevent over-browning. For extra crispiness, leave it in a few minutes longer.
- Optional Add-Ins: For non-AIP meals, sprinkle with black pepper, chipotle, or cayenne for a gentle heat boost. A squeeze of lemon brightens the flavor at the end.
