Baked Cauliflower Recipe (2024)

By Dassana Amit
Last Updated: April 26, 2022

Gluten Free, Vegan
5 from 5 votes10 Comments

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Quick, easy, healthy, AND delicious, this Baked Cauliflower recipe has it all! With just 15 minutes of prep time and a handful of ingredients, you can have a delightfully nutty and perfectly al dente vegan side ready to devour. That’s what I call a weeknight hero!

Baked Cauliflower Recipe (2)

Table of Contents

  1. More on Baked Cauliflower
  2. Ingredients and Substitutions
  3. How To Make Baked Cauliflower (Stepwise Photos)
  4. FAQs
  5. Recipe Card

More on Baked Cauliflower

Cauliflower has long been one of my favorite vegetables. It is high in fiber, low in calories, and absolutely brimming with delicious flavor. This quick and easy recipe for baked cauliflower is a great one to keep in mind when you’re short on time and long on hunger.

Aside from being a snap to assemble, this baked cauliflower recipe is super versatile. Feel free to adjust the seasonings depending on what you have in your spice cabinet. Once it’s cooked, then a whole world of possibility will open.

Eat it plain as a healthy side, or turn it into a simple meal by serving it with your favorite dip. I’m partial to Hummus or any kind of cheesy dip to pair with the naturally nutty flavor of cauliflower, but it also pairs beautifully with Chutneys or yogurt-based sauces like Raita or tzatziki.

You can also use the baked cauliflower as the focal feature of any sandwich or wrap. Simply tuck some inside a warm flatbread with a swoosh of your favorite sauce or dip, some Pickled Red Onions, and a handful of greens for a fast and healthy meal on the go.

As if that weren’t enough, you can also quickly turn this baked cauliflower recipe into a full meal by adding it to any curry gravy that you like. How’s that for variety?? And, as an added bonus, this baked cauliflower has a nice bit of bite to it, unlike the soft texture that can result from some Indian Cauliflower Sabzis.

Oh, and feel free to add more veggies to the mix – so long as the pieces are roughly the same size and have also been blanched (or otherwise par-cooked), the addition of broccoli, brussels sprouts, cabbage, or carrots would all add some extra color and nutrition to your dish.

Ingredients and Substitutions

For this simple baked cauliflower recipe, you’ll just need a handful of ingredients. Here are a few notes to keep in mind:

  • Cauliflower – This recipe will work equally well with either fresh or frozen cauliflower. If using frozen, cut back on the blanching time by 3 to 4 minutes, as most veggies are pre-blanched before being frozen.
  • Olive Oil – I prefer using extra virgin olive oil here, but feel free to use any heart healthy oil you like.
  • Black Pepper – Freshly cracked black pepper has more of the potent essential oils in tact, so the flavor is more pronounced. If you don’t have any, swap in black pepper powder.
  • Paprikaor Red Chili Powder – Paprika can come in hot, sweet, or smoked varieties. Feel free to use any that suits your palate!
  • Herbes de Provence – This French spice blend is usually made with a mixture of dried thyme, rosemary, marjoram, summer savory, oregano, and lavender. If you don’t have this blend on hand, feel free to swap in any dried spices you like!
  • Salt or Black Salt– Add as required to bring out the full flavor of your yummy cruciferous veg.

Step-by-Step Guide

How To Make Baked Cauliflower


1. Chop or break 1 medium-sized cauliflower into small to medium-sized florets. Rinse them in running water a few times and then blanch them in hot water for 5 to 7 minutes.

Baked Cauliflower Recipe (3)

2. In a bowl or on your baking tray, drizzle2 to 3 tablespoons olive oil. Add 2 teaspoons herbes de provence, ½ teaspoon crushed black pepper, ½ teaspoon paprika (or red chilli powder) and salt or black salt as required.

If herbes de provence is not available, you can add your own choice of dry herbs. Feel free to adjust the spices and herbs according to your taste buds.

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3. Mix the herbs, spices and salt with a spoon.

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4. Add the blanched cauliflower to this mixture.

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5. Gently toss and mix so that the olive oil, herb, and spice mixture coats the florets evenly.

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Bake Cauliflower

6. Bake for 30 to 35 minutes at 180 to 190 degrees celsius. When you see some dark brown spots on the cauliflower florets, it means the cauliflower is done.

Baking times will vary with the type of oven you have, so keep that in mind. It can take less or more time for the cauliflower to bake perfectly.

You can also turn over the cauliflower florets once or twice halfway through the baking.

Baked Cauliflower Recipe (8)

7. Garnish with some chopped basil or any fresh herb you like.

Baked Cauliflower Recipe (9)

8.Serve baked cauliflowerwith any dip you like. In these photos, I served it with hummus and Pesto. Big surprise: the baked cauliflower was great with both of them.

Baked Cauliflower Recipe (10)


What is the purpose of blanching the cauliflower before baking?

Blanching – which is the process of par-cooking vegetables in boiling water – ensures that the cauliflower is fully cooked by the time the florets are gorgeously golden and ready for eating. While you can certainly roast the veggies at a lower temp instead, you won’t get that yummy crispy exterior that the high heat of the oven gives. Blanching also helps to get rid of any insects or worms in the cauliflower.

Can I make baked cauliflower without an oven?

While you won’t get the same crispiness in a microwave oven, the cauliflower will get cooked, but there will not be any browning. If the florets become or look dry while getting cooked, brush some olive oil on them.

You can also grill the cauliflower florets using an electric grill or a grill pan which can be used on a gas stove.

Can I make baked cauliflower ahead of time?

While I prefer my baked cauliflower straight from the oven for the best, crispiest texture, any leftovers can easily be refrigerated for 1 to 2 days. Please note, however, that you definitely want to store your cauliflower in an airtight container – the sulfurous smell can leech into other food items in the fridge if you don’t!

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Baked Cauliflower Recipe (15)

Baked Cauliflower Recipe

By Dassana Amit

A quick and easy recipe of baked cauliflower. Serve as a brunch or a light snack to go with any herby or cheesy dip or as a side with your favorite vegan or vegetarian main course.

5 from 5 votes

Print Pin Save

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine World

Course Side Dish

Diet Gluten Free, Vegan

Difficulty Level Moderate

Servings 3



  • 1 cauliflower medium-sized, chopped into small to medium florets
  • 2 to 3 tablespoons olive oil
  • ½ teaspoon crushed black pepper or ground black pepper
  • ½ teaspoon paprika or red chili powder
  • 2 teaspoons herbes de provence
  • salt or black salt as required


  • First rinse and chop the cauliflower in small to medium florets. Blanch the cauliflower florets for 5 to 7 minutes in hot water.

  • For blanching, first heat enough water in a pan. Turn off the heat and add the florets and let them be covered completely in water. Blanch in hot water for 5 to 7 minutes.

  • Later drain all the water and set the florets aside.

  • Mix the olive oil, herbs, all the ground spices and salt together in a mixing bowl or tray.

  • Add the blanched cauliflower florets to this mixture and gently mix and toss so that the mixture evenly coats all the cauliflower florets.

  • Bake in the oven for 30 to 35 minutes for 180 or 190 degree Celsius (356 to 374 degrees Fahreneheit). The florets will have dark brown spots on them after they have been baked.

  • Each oven bakes at a different temperature. So keep that in mind. It may take less or more time for the cauliflower florets to bake in your oven.

  • Garnish with basil leaves or any fresh herb of your choice. Serve hot or warm with a vegetable salad or cheesy dip or hummus. You can also serve baked cauliflower with any Indian chutney or just plain yogurt or raita.

Nutrition Info (Approximate Values)

Nutrition Facts

Baked Cauliflower Recipe

Amount Per Serving

Calories 133Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 58mg3%

Potassium 585mg17%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 4g8%

Vitamin A 53IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 94mg114%

Vitamin E 2mg13%

Vitamin K 47µg45%

Calcium 56mg6%

Vitamin B9 (Folate) 112µg28%

Iron 2mg11%

Magnesium 31mg8%

Phosphorus 86mg9%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Baked Cauliflower recipe post from the blog archives first published in Jan 2012 has been republished and updated on 26 April 2022.

Baked Cauliflower Recipe (2024)


Why is my roasted cauliflower not crispy? ›

If the florets are too crowded on the pan, they'll steam—not caramelize—in the oven.

Why is my baked cauliflower soggy? ›

Crowding the Baking Sheet

Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow.

What brings out the Flavour of cauliflower? ›

There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.

Does cauliflower need to be washed before roasting? ›

You want as many flat surfaces as possible on each floret-- the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor. Give all the florets a thorough rinse in a colander. Shake them dry.

What is the secret to roasting vegetables? ›

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

How long does it take to cook cauliflower? ›

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.

Can you cook cauliflower too long? ›

The general rule of thumb is about 20 minutes. Cauliflower that is overcooked will lose up to 50% of its vitamins and minerals. If you want a healthy meal, cook it for just a few minutes less.

Why do you soak cauliflower before cooking? ›

This process – which should last 10-20 minutes - destroys several microbes and large parasites. As cauliflower is highly susceptible to microbial attacks, it should be washed once again. This time, boil some water and put the cauliflower florets in it. Keep for five minutes and remove from the hot water.

Why do you put lemon juice in cauliflower? ›

Cauliflower contains some phytonutrients, these nutrients may react with iron cookware and gives the cauliflower a brownish color. To prevent this add some lemon juice to the cauliflower or to the water in which it is blanched.

What does baking soda do to cauliflower? ›

Baking soda is often used as a natural cleaning agent, and it can be used to brighten up your veggies too. Sprinkle a little in the water before boiling to prevent cauliflower from yellowing and make corn look more vibrant.

How do you get the smell out of roasted cauliflower? ›

To avoid cauliflower smell while cooking, add a few drops of white vinegar - it kills the smell.

Can dogs have cauliflower? ›

Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.

Why won t my roast veggies go crispy? ›

If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables. The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them.

What makes roasted veggies crispy? ›

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.

How do you make roasted vegetables not mushy? ›

Arrange in one layer.

Once the vegetables are properly coated with oil, spread them out evenly across your baking sheet in one layer. If the vegetables are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized.

How do you fix soggy vegetables in the oven? ›

Vegetables get mushy when cooked because the cell walls burst. There's no way to restore that cellular structure that by cooking more. You might be able to dry them out by cooking for longer but you will never restore their turgidity.


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