If there was an award for Best Veggie Side Dish, these pan-roasted cauliflower florets would definitely be in the running. They’re almost sinfully awesome tasting, which might sound surprising. I swear. My kids love them! And, they’re easy to make: simple ingredients + very little prep. They’re also naturally allergy friendly!
The last time my MIL was in town, she left us with a big bag of cauliflower. We used some of the cauliflower in a hearty veggie soup we made (yes, it’s still soup weather here!). Then, for the rest, I decided to chop it up and roast it as an awesome side dish for a chicken dinner I was preparing: whole roast chicken, oven-baked sweet potatoes, roasted cauliflower, salad. I was expecting it to be a hit with the adults, but I wasn’t expecting my toddlers to devour it. Also, it’d been awhile since I’d made it, so I’d forgotten how ridiculously good it is!
Cauliflower is such a versatile veggie. The cauliflower rice craze is a craze for a reason. It’s simply amazing how much you can do with it! (I’ll post my kids’ favorite cauliflower fried rice recipe in a future post.) I also like how hearty it is. Much like a head of cabbage, it’s a veggie you can buy and toss in your fridge, even if you don’t know exactly when you’re going to use it. It’s a great option for having on standby.
When you are ready to use it, may I suggest serving up this simply, delicious pan roasted version, which uses just olive oil, salt and pepper. Then, from this basic template, you can also experiment by adding various spice blends, like cumin and chili powder (Mexican), or parsley, oregano and basil (Italian). You get the idea.
How to Roast Cauliflower
Step 1: Crank your oven up to 400℉.
Step 2: Chop the cauliflower up into small-ish floret pieces.
Step 3: Spread evenly on a baking sheet (optional: use parchment paper to make cleanup a bit easier).
Step 4: Drizzle with olive oil, dust with salt and pepper and toss to coat (optional: add other spices to this base to vary flavors).
Step 5: Place in oven and roast for about 20 to 25 minutes, tossing about halfway through.
That’s it! What comes out of the oven is pure roasted cauliflower magic.
Special Dietary Notes
This recipe is naturally allergy friendly: dairy free, egg free, soy free, peanut free, tree nut free, gluten free and vegan. As long as you stick to olive oil, salt and pepper as your mixers/toppers, this side dish will remain Top 8 free!
DID YOU MAKE THIS RECIPE?
- 1/2 head cauliflower, chopped
- 2 tablespoons olive oil
- salt and pepper, to taste
- Pre-heat oven to 400℉. Line a baking sheet with parchment paper for easier cleanup (optional).
- Spread chopped cauliflower florets evenly, in a single layer, on the baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper and toss gently with your hands to fully coat.
- Place in the oven and roast for about 20 to 25 minutes, tossing about halfway through.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 76Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 85mgCarbohydrates 3gFiber 2gSugar 1gProtein 1g
This nutrition label is a product of an online calculator. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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