Roasting transforms humble cauliflower into something magical. The high heat caramelizes the edges, creating crispy, golden-brown florets with a tender interior and nutty, sweet flavor that even cauliflower skeptics will love. This simple recipe with coconut oil and garlic proves that sometimes the best dishes require the fewest ingredients, delivering maximum flavor with minimal effort.
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Why Roasted Cauliflower is a Game-Changer
Roasting cauliflower at high heat completely transforms its texture and taste. The dry heat removes moisture, concentrating flavors while creating those coveted caramelized edges that add depth and complexity. Unlike steaming or boiling, which can leave cauliflower bland and mushy, roasting brings out its natural nuttiness and creates an appealing contrast between crispy and creamy interiors.
Instructions
Prepare for Roasting
- Preheat oven to 425°F to ensure the cauliflower gets properly caramelized from the moment it goes in.
- Prepare the cauliflower by removing leaves and cutting into uniform bite-sized florets. Consistent sizing ensures even cooking.
- Line baking sheet with aluminum foil for easy cleanup and to prevent sticking.
Season and Toss
- Combine cauliflower and garlic in a large mixing bowl, ensuring the sliced garlic is distributed evenly throughout.
- Drizzle with melted coconut oil and toss thoroughly until every piece is well-coated. The oil helps achieve that golden-brown color and prevents drying out.
Roast to Perfection
- Arrange in a single layer on the prepared baking sheet, making sure pieces don’t overlap. Overcrowding will cause steaming instead of roasting.
- Roast for 25-30 minutes until edges are golden brown and crispy, and florets are fork-tender. Larger pieces may need the full 30 minutes.
- Season before serving with salt and pepper to taste, allowing the hot cauliflower to absorb the seasonings.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 4 days. The cauliflower will lose some crispiness but remains flavorful.
- Reheating Method: To restore some crispiness, reheat in a 400°F oven for 5-7 minutes. Avoid microwaving, which makes it soggy.
- Freezing: Not recommended, as roasted cauliflower becomes mushy when frozen and thawed.
Make-Ahead Tips
- Prep Strategy: Cut cauliflower up to 24 hours ahead and store in the refrigerator. Toss with oil just before roasting for best results.
- Batch Cooking: Double the recipe and use leftovers throughout the week in different dishes.
- Meal Prep: Roast on Sunday for easy additions to weekday meals.
Love Cauliflower? Check out these recipes
- Baked Cauliflower Gratin with Pepper Jack Cheese
- Cheddar Cheese Cauliflower Bake
- Low-Carb and Keto-Friendly Twice-Baked Cauliflower
Perfect Roasted Cauliflower Recipe
Ingredients
- 2 pounds cauliflower 1 head
- 1 tablespoon coconut oil melted
- 2 teaspoons garlic sliced
- salt and pepper
Instructions
- Preheat oven to 425 degrees. Place chopped cauliflower and sliced garlic into a bowl. Drizzle cauliflower with melted coconut oil and stir to coat the cauliflower with the melted coconut oil. Line a baking sheet with aluminum foil. Place cauliflower onto foil-lined baking sheet. Roast cauliflower for about 25 to 30 minutes. Season to taste with salt and pepper before serving.
I will have to try this with the coconut oil. Roasting cauliflower is the ONLY way to get my kids to eat it. I usually toss it with olive oil, roasted garlic, and truffle salt. I do need to start finding ways of using that jar of coconut oil I bought to make lotion with, though…
Truffle salt is the best. I have cooked eggs in coconut oil. If you don’t mind the slight coconut taste, it is great.
I put a teaspoon in my coffee instead of sugar, also in oatmill with flax powder chia seed walnuts and peanut butter and berries or other fruit cut up. Fry eggs in coconut oil.
I make something simular,but I steam my califlower in the microwave then season with garlic salt & oregano. Add to preheated fry pan with about 1-2 T coconut oil. Stir fry til golden brown. Have even added precooked pasta for tasty meal!!
Johanna, your recipe sounds wonderful!
Also tastes delicious if you add a can of drained cannelloni beans!
I there wasn’t enough flavor and I made the mistake on putting them on the bottom rack to cook, on side is almost burnt. But thanks for the recipe idea, I’m going to try the curry one next.
These are great with curry!
I love cauliflower any way it can be fixed, but my Hubs only likes it two ways; raw, in salads (it tastes just like cabbage and one day I’m going to chop some extra fine and put it in my cole slaw), and second, roasted as above using olive oil and curry powder. Those who don’t like roasted cauliflower may like it better with the heavier more pungent spices of curry. My absolute favorite cauliflower is battered and fried florets. It melts in your mouth.
I bet those battered and fried florets are delicious. I will have to give this one a try sometime.
Since you like it battered and fried, I suggest you try this delicious variation…steam a head of cauliflower and while it’s steaming, in a separate pan, brown plain breadcrumbs in butter. Pour breadcrumbs over cauliflower, cut into wedges and serve. It is AMAZING! It would be interesting to try this with coconut oil but of course adding a little salt.
I just love the sound of this. I started buying coconut oil last year and haven’t used it nearly enough, but I’m guessing it adds just a little extra flavor in this recipe.
It adds a little something. I don’t mind the flavor when I cook eggs in the morning.
This is my year of learning to love cauliflower, and it’s not going too well. Roasting makes everything better, though, so I’m adding this to my list of recipes to try.
Lydia,
I totally get not liking some vegetables. I personally hate green bell peppers. I would love to just flick them off of my plate whenever I see them, but that is rude 😉 I admire you are willing to give this a try.
I hope this recipe helps. I too have vegetables I really dislike. I personally hate green bell peppers so I admire you for for trying to give something a try for a whole year.
Try making your favorite potato salad, but substituting steamed cauliflower (crisp tender) for the potatoes, and adding cooked shrimp to the salad. I had this salad in The Netherlands, enjoyed it immensely, and make my own version at home.