This Easy Oven Roasted Cauliflower is proof that a simple vegetable can turn into something truly irresistible. Perfectly golden and crispy on the edges, tender on the inside, and packed with flavor, it’s a quick, healthy side dish you’ll want on repeat.
Why You’ll Love This Oven Roasted Cauliflower
- Golden and crispy on the outside, tender inside
- Easy, wholesome, and naturally gluten-free
- Made with simple pantry staples
- A versatile side dish that pairs with almost anything
Oven Roasted Cauliflower Recipe
This oven roasted cauliflower comes together quickly and delivers big flavor. Tossed with olive oil, Parmesan, garlic, and dried herbs, the florets roast until crisp and golden while staying soft and tender inside. The seasoning is flexible, so you can easily adjust it to what you have on hand.
How To Make Oven Roasted Cauliflower
You don’t need any special skills to make oven roasted cauliflower at home. With just a few simple steps, the florets turn perfectly crisp, flavorful, and surprisingly satisfying, even for people who usually skip vegetables.
Simple ingredients, quick prep, and delicious results. Here’s how it all comes together.
Instructions (Step-by-Step)
Start by cutting the cauliflower into bite-sized florets. Bring a pot of water to a boil, season it with salt, and gently blanch the cauliflower for about 5 minutes. This helps the florets turn tender on the inside while staying crisp later in the oven. Drain well and pat completely dry.
While the cauliflower cools slightly, mix the breadcrumbs, Parmesan, olive oil, minced garlic, basil, and oregano in a large bowl. The mixture should look slightly moist and evenly coated with oil and herbs.
Crack the eggs into a separate bowl and whisk until smooth. This will help the coating stick evenly to each floret.
Working one piece at a time, lightly coat the cauliflower in flour, dip it into the egg, and then press it gently into the breadcrumb mixture until well covered.
Arrange the coated florets in a single layer on a parchment-lined baking sheet, leaving a little space between each piece. This helps them roast instead of steam.
Bake in a preheated 180°C / 350°F oven until the cauliflower is golden and crispy on the edges. Smaller pieces usually take about 15 to 20 minutes, while larger florets may need closer to 25 minutes.
Once beautifully golden and crisp, remove the cauliflower from the oven and serve right away while it’s hot and crunchy.
Oven Roasted Cauliflower
This easy oven roasted cauliflower turns golden and crispy on the edges and tender inside. A healthy, flavor-packed side dish ready in about 25 minutes.
4
servings10
minutes20
minutes250
kcal30
minutesIngredients
1 medium head cauliflower (about 2 lb / 1 kg), cut into bite-sized florets
7 oz breadcrumbs (panko recommended for extra crunch)
2.5 oz (80g) Parmesan cheese, finely grated
5 garlic cloves, minced
5 tablespoons olive oil
3 eggs
2 teaspoons fresh parsley, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Flour, for dredging
Directions
- Cut the cauliflower into bite-sized florets. Bring a pot of water to a boil, season generously with salt, and blanch the cauliflower for about 5 minutes. Drain well and pat the florets completely dry.
- In a large bowl, combine the breadcrumbs, Parmesan, olive oil, minced garlic, basil, oregano, and parsley. Mix until evenly coated and slightly crumbly.
- Crack the eggs into a separate bowl and whisk until smooth.
- Working with one floret at a time, lightly coat it in flour, dip it into the egg, then press it into the breadcrumb mixture until well covered.
- Arrange the coated cauliflower in a single layer on a parchment-lined baking sheet, leaving a little space between each piece.
- Bake in a preheated oven at 180°C / 350°F until golden and crispy on the edges. Smaller florets will take about 15 to 20 minutes, while larger pieces may need up to 25 minutes.
- Remove from the oven and serve immediately while hot and crispy.
Recipe Video
Nutrition Facts
- Calories: 250kcal
Tips for Perfectly Crispy Cauliflower
- Pat the florets very dry after boiling — moisture prevents browning.
- Use panko breadcrumbs for extra crunch.
- Don’t overcrowd the pan: leave space so steam can escape.
- Flip once halfway if you want deeper color on both sides.
More Delicious Comfort Food
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What to Serve With It
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Bake at 180°C / 350°F for 5 to 8 minutes to re-crisp.
- Freezer: Not recommended, the coating softens after thawing.
