Oven Roasted Cauliflower

5 from 16 votes

Crispy roasted cauliflower flavored with butter, balsamic vinegar, garlic, and parmesan cheese. It's so good you'll make it again and again!

Course Side Dish

Cuisine American

Keyword oven roasted cauliflower, roasted cauliflower

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 197

Preheat the oven to 425°F.
Line a large rimmed baking sheet with nonstick foil.
In a large bowl or zip lock bag, combine cauliflower, olive oil, melted butter, vinegar, garlic, salt, and pepper.
Toss to evenly coat and arrange in a single layer over the baking sheet, and bake for 15 minutes.
Take out of the oven and sprinkle with half the parmesan cheese and return to the oven for a further 10 to 15 minutes until the cauliflower is fork-tender and caramelized.
Sprinkle with the remaining parmesan cheese, taste for seasoning and add salt as needed before serving.

After washing your cauliflower be sure to dry it thoroughly. The drier it is, the easier it will crisp.
Preheat your oven. The oven should be hot before adding the cauliflower.
Don’t skimp on the oil as it’s an essential element in the roasting process.
Don't add extra balsamic before roasting as it will add steam making it soft and not crisp.
Don't overcrowd the pan, this also causes steam that will stop the cauliflower from crisping.
Salt like you mean it! There’s nothing worse than bland cauliflower!
For crispy results: If you want even crisper floret try flipping halfway through roasting. It’s a time-consuming task, but it will crisp on all sides.