Perfect Roasted Cauliflower 2 Ways
If you’ve ever struggled to get your cauliflower crisp and flavorful instead of soft and soggy, this recipe will change everything. The secret? A blazing hot oven, a preheated sheet pan, and a little steam release magic. This technique guarantees golden-brown, restaurant-quality cauliflower with irresistible flavor. And the best part is that I’m offering you two seasoning options: one vibrant and spiced, the other cheesy and savory. Choose turmeric-paprika-garlic for a smoky, spiced kick, or Pecorino-seasoned salt for cheesy umami goodness.

Whether you’re making a weeknight side dish or prepping a veggie platter for friends, this roasted cauliflower recipe is simple, foolproof, and endlessly adaptable.

Step-by-Step Instructions
1. Preheat the Pan
Place a small sheet pan on the middle rack of your oven and preheat to 450°F. A hot pan ensures instant sizzle for crisp, caramelized edges.
2. Prep the Cauliflower
Cut cauliflower into 1-inch florets. Rub generously with olive oil and sprinkle evenly with your chosen spice blend.
3. Roast with Steam Release
Once the oven is hot, carefully remove the sheet pan, add the cauliflower (listen for the sizzle), and return it to the oven. Roast for 26 minutes total, flipping halfway through.
Pro Tip: Once or twice during roasting, carefully crack open the oven door just long enough to release steam (lean away so it doesn’t hit your face). This prevents sogginess and promotes browning.
4. Rest & Serve
Remove from oven and let cauliflower cool for 5–10 minutes directly on the pan. This helps it release naturally without sticking. Serve warm.

Tips for Perfect Roasted Cauliflower
1. Cut florets evenly so they roast at the same rate.
2. Don’t skip the steam releaseit’s the difference between soggy and crisp.
3. Use convection if your oven has it for even better browning.
4. Consider doubling the batch! I adore eating roasted cauliflower roasted, right out of the fridge!