Tired of steamed cauliflower? Try roasting it! Roasting brings out nutty, buttery flavors in the cauliflower. A squeeze of lemon juice and some Parmesan cheese are all you need to turn this into an excellent side dish.

Photography Credit: Elise Bauer

Cauliflower. Plain, simple, and on its own? Rather unimaginative.

But roasted? Until the edges get all browned and caramelized? Totally different story.

When roasted, cauliflower becomes nutty and buttery, but without any nuts or butter. Roasted, it is the perfect vehicle for garlic, olive oil, lemon and Parmesan.

I grew up with basic steamed cauliflower, which is fine and good and sometimes all that you need. But if you’ve never had roasted cauliflower, I urge you to try it! It will transform a picky I-don’t-like-vegetables eater into a cauliflower addict.

Video! How to Make Roasted Cauliflower!

How to Cut and Core Cauliflower

It’s easy to cut and core cauliflower! Just pull off the leaves from the base, and cut the cauliflower in quarters, from the top of the crown through the stem. Lay the cauliflower quarters on the cutting board and angle the knife to cut the florets from the core.

Check out this post on how to cut and core cauliflower for the visual guide.

Can You Roast Frozen Cauliflower?

Sure! In fact if you are starting with frozen cauliflower florets, it’s better to not defrost them first. Here are some tips to adjust this recipe for frozen cauliflower:

Raise the oven temperature by 50°F (10°C), to 450°F (232°C). You want searing dry heat to evaporate any ice condensation on the frozen cauliflower, so that the cauliflower roasts in the oven, not steams.

by 50°F (10°C), to 450°F (232°C). You want searing dry heat to evaporate any ice condensation on the frozen cauliflower, so that the cauliflower roasts in the oven, not steams. Toss the florets generously with oil , making sure they are truly well coated, before putting them in the oven. The oil will help the cauliflower edges brown and help keep the florets from drying out.

, making sure they are truly well coated, before putting them in the oven. The oil will help the cauliflower edges brown and help keep the florets from drying out. Stir the florets half-way through cooking, so more sides get exposed to the high heat.

What to serve with roasted cauliflower

Cauliflower pairs beautifully as a side for chicken, so consider serving it with roast chicken, or lemon chicken. I also love baked cod or halibut with roasted cauliflower on side. Cauliflower would work well alongside grilled beef too, like these grilled skirt steak skewers.

5 More Ways to Love Cauliflower