Learn how to make the easiest and best-roasted cauliflower with only a few steps. Light, crisp, and caramelized, it makes for a delicious vegetarian side dish to any meal.
Cauliflower is my favorite vegetable. Not only is super versatile in ways to be prepared, but it is readily available from June to November.
Economical and versatile, it is the crown jewel of my side dishes.
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This roasted cauliflower recipe is a winner in my book. Easy to prepare, less than 30 minutes.
It can be made the day before a big gathering, freeing you to enjoy your company. How fantastic is that?
I enjoy roasting vegetables, and cauliflower is one of my favorite dishes. Easy to work with and foolproof, there are so many seasonings.
An open canvas.
Our local market had beautiful cauliflower assortments and decided to change things a bit, meaning straying from the usual white and cooking with an orange one this time.
It’s the same flavor, just a different color. I guess it’s more festive for me.
In this Article
- Ingredients needed to make your roasted cauliflower recipe
- Equipment Needed
- Step by step on how to Roast Cauliflower
- Lime Dressing
- Pro Tips
- Roasted Cauliflower Variations
- Storing your oven-roasted cauliflower
- You can enjoy your roasted cauliflower with:
- If you enjoy this roasted cauliflower recipe with lime dressing, you may want to try my other recipes.
- Roasted Cauliflower with Lime Dressing
Ingredients needed to make your roasted cauliflower recipe
Large cauliflower head – No bruising on the main part of the head and no mildew on the stem. You can have fun here. A white cauliflower head for the spring and summer, and why not an orange one for the fall season, adding a bit of fun to your table? I use both, and there is no difference in taste or flavor.
Limes – are used to bake the roasted cauliflower in the oven and create the lime dressing.
Olive oil – to roast your cauliflower in the oven.
Garlic clove – with the lime, the garlic flavor is uplifted with this recipe.
Mustard – marries well with teh mustard and creates with the mayonnaise a creamy dressing.
Mayonnaise – used for the lime dressing, tames the lime’s flavor without removing the acidity’s essence.
Salt and pepper – the seasoning needed for this recipe.
Fresh tarragon – is optional, but if you have some on hand, it adds a nice flavor.
Equipment Needed
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Mixing bowls – used to mix your cauliflower and one to prepare the sauce for the roasted cauliflower
Cookie sheet – to bake the cauliflower
Chef’s knife – to cut away at the cauliflower florets from the stalk.
Step by step on how to Roast Cauliflower
The success of this super easy dish is in a hot oven. At 400 degrees F. creating a beautiful golden brown and crispy florets.
I do use the core and greens. Slice the core into rounds and roast them alongside the florets. You can always use them in soup later by freezing them.
Start with the hard of cauliflower:
- Wash your head of cauliflower and dry it thoroughly. This step will help accelerate the crisping process.
- I like to take each floret and either quarter them or halve them. Whichever direction you choose to cut them, ensure they are all the same size.
You can season them on a cookie sheet by drizzling olive oil over them, or if you prefer, in a bowl.
- I add lime or lemon juice for two reasons. Once, to keep them moist. The second is that the lemon and/or lime will remove some of the smell appropriate to the cauliflower. Smell that is not particularly liked.
Once ready, place them in the hot oven:
- Leave space in between the florets and do not overcrowd them or they will not brown and crisp around the edges.
- Roast in the preheated oven and turn over once.
Meanwhile, prepare the lime salad dressing:
- Grate the garlic in a bowl and add the lime, mustard, mayonnaise, and olive oil. Stir well and taste. Adjust seasoning to your liking by adding more olive oil if need be.
- Your dressing can be stored in the refrigerator for up to a week.
Assembling your dish:
- Once your florets are golden brown and perfectly crispy, add them to your bowl with the salad dressing. Add fresh tarragon, optional, and serve.
Lime Dressing
You can enjoy this wonderfully tasty lime dressing with roasted vegetables: Carrots, broccoli, Brussels Sprouts, fennel, and tomatoes.
It will store well in the refrigerator for up to a week.
Pro Tips
- Garlic: To enjoy the pure essence of the garlic minus the bitter chunks of chopped garlic, which to me are not the most pleasant to bite into, grating it is my solution. The grating brings out all the natural oils and enhances the olive oil and lime to a new taste level.
- Beware, as it may be a bit strong. Adjust to your liking.
Roasted Cauliflower Variations
- Spice things up with cumin, coriander, turmeric, capers, and pine nuts.
- Some lemon zest with fresh tarragon, as I have it here, which you can substitute with fresh parsley, fresh thyme, or minced fresh rosemary.
- Freshly grated Parmesan cheese is sprinkled over the florets for the last 5 minutes of baking or until the cheese is melted.
Storing your oven-roasted cauliflower
This recipe stores well in an airtight container in the fridge for several days.
Please bring it back to room temperature and enjoy.
You can enjoy your roasted cauliflower with:
You can have so much fun with this side dish and enjoy it alongside:
Roasted Chicken as a refreshing and light side.
Pork Chops with Sweet Sour Sauce
If you enjoy this roasted cauliflower recipe with lime dressing, you may want to try my other recipes.
Cauliflower and Goat Cheese Gratin – The Best!
Roasted Cauliflower with Lemon Dressing
Brussels Sprouts with Bacon and Shallots
Cauliflower with Olives and Cherry Tomatoes
Equipment used to prepare this recipe
I have four and use them all the time. The BEST!
Roasted Cauliflower with Lime Dressing
Ingredients
- 1 cauliflower, florets cut off the stump and sliced in half
- 1 lime, juiced
- salt and pepper
- 3 tablespoons olive oil
LIME DRESSING
- 2 limes, juiced
- ¼ cup olive oil
- 1 garlic, peeled and grated
- 1 tablespoon mustard
- 1 tablespoon mayonnaise
- salt, to taste
- fresh tarragon, finely chopped
Instructions
- Preheat oven to 400F.
- In a bowl add all the cauliflower florets with the lime juice, salt and pepper, and olive oil and mix well. Transfer the cauliflower florets to a cookie sheet and bake in the hot oven for 25 minutes.
- Meanwhile in a bowl combine the lime juice, garlic, mustard, mayonnaise, and olive oil. Stir and add more oil if too pungent. Season to taste. (This dressing can store well in the refrigerator for up to a week)
- Place the cauliflower florets in a bowl and add the mustard lime dressing to your liking. Add the fresh tarragon and serve.
- Serve either warm or at room temperature.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: American
- Season: Spring, Summer, Fall
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Linda
Enjoyed the dressing. It is a keeper.
Giangi Townsend
Thank you, Linda, for making my recipe, so happy you enjoyed it.
Mihaela | https://theworldisanoyster.com/
I love this garlicky, lemony dressing and all the instructions and tips on how to bake cauliflower properly! I have to try this weekend:)
Giangi Townsend
You will love it. So easy and so delicious.
Enjoy!
Colette Zaharko
What an easy and delicious recipe! So yummy 👌
Giangi Townsend
Thank you, Colette.
Cindy Mom the Lunch Lady
I absolutely love how sweet and delicious cauliflower gets when roasted. The lime dressing with bright and fresh. Delish!
Giangi Townsend
Thank you! It has become one of our favorite dishes, quick and easy.
Rosanna
Cauliflower is such a super ingredient you can do so much with it! This looks tasty
Giangi Townsend
I believe cauliflower is one of the most versatile vegetables. It tastes well with all sorts of sauces, spices and herbs.
Thank you for stopping by my corner of the web.
Jean
this roasted cauliflower is so good and easy to make! we enjoyed it.
Giangi Townsend
Thank you, Jean! I am happy you tried and enjoyed it.
Linda
Thank-you! I loved this dressing. I also love roasted veggies. So good.
Giangi Townsend
Thank you, Linda! I am happy you love it.
Gabriela Herrera
I love the beautiful yellow color in this Roasted Cauliflower it is absolutely stunning and delicous.
Giangi Townsend
Thank you, Gabriela! We just love it and the orange cauliflower once out of the oven takes on this gorgeous golden yellow color.
Kayla DiMaggio
I love the lime dressing in this roasted cauliflower! It was so delicious and really gave it a delicious punch!
Giangi Townsend
I use lime and lemon often as not only love it but enjoy how it emphasizes every flavor.
Thank you for stopping by my corner of the web.
Shilpa
I loved roasted cauliflower… this looks so delicious
Giangi Townsend
Thank you! It sure was.