Roasting Cauliflower With Cheese: The Perfect Timing Guide

Roasted cauliflower is a delicious and easy-to-make side dish. The oven-roasted cauliflower is a perfect blend of butter and olive oil, with the florets baked to a crisp, tender perfection. The baking time for roasted cauliflower depends on the size and thickness of the florets, and the desired level of doneness. For smaller pieces, a baking time of 15-20 minutes at 375 degrees Fahrenheit is sufficient. Larger florets may take up to 25-30 minutes to reach the desired level of caramelization and tenderness. Adding cheese to roasted cauliflower enhances its flavour.

How to prepare the cauliflower

Ingredients

• 1 large head of cauliflower
• Olive oil
• Salt
• Black pepper
• Other seasonings (e.g. garlic, paprika, cumin, lemon juice, rosemary)
• Cheese (optional)

Method

• Preheat the oven to 375˚F.
• Wash the cauliflower and remove any green leaves and cut off the stem.
• Cut the cauliflower into florets or slices. For florets, cut the entire head in half vertically, then break each half into smaller pieces with your fingers. For slices, cut the head of cauliflower into 1/2" thick steaks, then break the wedges into bite-sized pieces.
• Place the cauliflower in a large mixing bowl and drizzle with olive oil. Toss to coat the florets or slices evenly.
• Season the cauliflower generously with salt and black pepper, and any other desired seasonings. Toss again to coat.
• Spread the cauliflower out in a single layer on a greased or lined baking sheet.
• Bake for 25-30 minutes, or until tender and lightly browned.
• If desired, sprinkle with cheese during the last 5 minutes of cooking.

How long to bake for

When roasting cauliflower at 375 degrees Fahrenheit, the baking time will depend on the size of the florets and the desired level of doneness.

For smaller florets, roast for 25 to 30 minutes. For larger florets, roast for 30 to 35 minutes. The cauliflower is ready when it is tender and lightly browned, with caramelized edges.

If you are adding cheese to the cauliflower, sprinkle it on during the last 5 minutes of cooking.

It is worth noting that some sources recommend roasting cauliflower at 400 degrees Fahrenheit for 20 to 25 minutes, or even 450 degrees Fahrenheit for 20 to 30 minutes, to achieve a crispier texture.

What temperature to bake at

The ideal temperature to bake cauliflower depends on the texture and level of browning you want to achieve.

Baking cauliflower at a higher temperature of 400-425°F for 20-30 minutes will result in a crispier texture and more browning. This temperature range is recommended if you want to achieve a nutty flavour and ensure that the cauliflower is not too soft.

On the other hand, baking at 350°F for about an hour or 375°F for 25-30 minutes will produce a softer, less crispy result. This is a good option if you prefer your cauliflower to have a tender-crisp texture.

Additionally, if you are working with frozen cauliflower florets, it is recommended to increase the oven temperature by 50°F to 450°F. This higher temperature will help to evaporate any ice condensation, ensuring that the cauliflower roasts rather than steams.

What to serve with roasted cauliflower

Roasted cauliflower is a versatile dish that can be served as a main course or a side. It pairs well with a variety of proteins, grains, and vegetables. Here are some ideas on what to serve with roasted cauliflower to make a delicious and complete meal.

Proteins

Roasted cauliflower can be served alongside chicken, beef, pork, or fish. It makes a great side dish for roast chicken or lamb. For a vegetarian option, consider serving it with falafel, tofu, or halloumi. If you're feeling creative, you can even use cauliflower as a substitute for chicken in dishes like cacciatore.

Grains

Cauliflower also goes well with grains such as rice, quinoa, buckwheat, or noodles. For a heartier meal, try serving it with a side of mac and cheese or couscous. If you're looking for a gluten-free option, cauliflower is a great low-carb alternative to rice, pasta, and pizza crust.

Vegetables

Roasted cauliflower is delicious when served with other roasted vegetables, such as an antipasto of mixed roasted veggies. It also pairs well with specific vegetables, like sweet potatoes, spinach, green beans, or tomatoes. You can even make a Mediterranean-style bowl with roasted cauliflower, hummus, cucumber, tomato, and feta or vegan feta.

Other Ideas

• Scallops or lobster - both naturally sweet, these options pair surprisingly well with roasted cauliflower.
• Salads - roasted cauliflower steaks are excellent over farro bowls, blistered tomatoes, and beans.
• Soups or stews - try a curry roasted cauliflower sweet potato soup or a beef stew with potatoes and carrots.
• Spicy or savory sauces - top your roasted cauliflower with a chimichurri sauce, a creamy curry tahini dressing, or a lemon-tahini dressing.

How to cut and core cauliflower

Roasting cauliflower at 375°F for 25 to 30 minutes is a good way to bring out its sweetness. Before roasting, you can cut and core the cauliflower. Here's how:

First, remove any large leaves from the base of the cauliflower. Stand the cauliflower upright and cut it in half, then cut each half into two equal segments. You should now have four equally sized cauliflower quarters. Lay each quarter flat on a cutting board, with the stem side down, and cut off the stem at a 45-degree angle.

Now, you can separate the florets from the bunch by hand. If you end up with some large florets, you can use a knife to cut them into halves or thirds, so they are all roughly the same size. This ensures even cooking.

The cores and leaves of the cauliflower are edible and can be cooked along with the florets if you wish. Just make sure to peel away the thick outer skin of the cores before cooking.

Frequently asked questions