Do you dream of a roasted cauliflower 🥦 golden on the outside, meltingly tender on the inside, both crispy and fragrant? This comprehensive guide will become your ally for achieving perfect roasting, whether you're in a hurry or a gourmet 🧑🍳! Get ready to transform this sometimes-overlooked vegetable into the star of your meal, with tips to reduce food waste and ideas for varying your culinary creations. We'll give you all the keys to ensure your cauliflower comes out of the oven irresistible and healthy, without any stress or fuss 😎.
Cooking chart: temperature & time for roasted cauliflower
| Preparation | Temperature | Time | Special feature | Neary's Tip |
|---|---|---|---|---|
| Natural little flowers | 200 °C | 22–30 min | Clearly separated on the plate | Flip halfway through cooking 🥄 |
| marinated florets | 190 °C | 25–33 min | Oil + spices, 10 minutes rest before baking | A little lemon at the end 🍋 |
| Stems and leaves | 200 °C | 18–25 min | Chop finely, mix with oil | Parmesan or breadcrumbs 🧀 |
| Whole cauliflower (small) | 180 °C | 40–55 min | Brush with oil, cover for 20 minutes, then brown. | Melting heart knife test |
How to successfully roast cauliflower in the oven?
- Wash your cauliflower, remove the thick leaves and cut the florets to the desired size. If you like, keep the small tender leaves 🥬 to roast them too.
- Dry the pieces well with a clean cloth to prevent them from releasing too much water during cooking.
- Mix the florets in a large bowl, a drizzle of olive oil 🫒, salt, pepper and the spices of your choice (paprika, curry, garlic powder… have fun!).
- Spread out on a baking sheet lined with parchment paper without overlapping the pieces.
- Bake in a preheated oven at 200°C (390°F). Cook for 22 to 30 minutes, turning halfway through to brown evenly. The edges should be crispy, the inside soft and gooey 🤩.
- Tip: For an even more indulgent touch, sprinkle with grated parmesan or breadcrumbs 5 minutes before the end, then place under the grill for 2 minutes to brown.
- Serve hot, with a yogurt-lemon sauce, tahini, or as a side dish with a vegetarian dish or your favorite fish 🎣.
FAQ — Oven cauliflower: temperature & time
Should cauliflower be blanched before roasting?
No, cauliflower can go straight into the oven. Blanching it is only necessary if you prefer a very soft texture or to speed up the cooking time. Roasted plain, it stays firm and golden brown—it's perfect!
How to properly season roasted cauliflower?
Olive oil, salt, pepper, then spices to taste: paprika, curry, garlic, herbs de Provence… For a twist, add a drizzle of lemon or tahini sauce after cooking 🥗.
How to prevent cauliflower from drying out in the oven?
Dry the florets thoroughly after washing, but be sure to coat them well with oil. Avoid overcrowding the baking sheet and turn them halfway through cooking. For a softer texture, cover with foil for the first ten minutes, then finish cooking uncovered.
Can roasted cauliflower be prepared in advance?
Yes! It will keep for 2 days in the refrigerator after cooking. To restore its crispness, place it under the oven grill for 5 minutes before serving.
And the leaves/stems, do we eat them?
Absolutely! The finely chopped stems roast just as well. The small leaves are delicious; well washed and rubbed with oil, they become crispy in the oven 😋.
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