18 Delicious Baked Cauliflower Recipes for Every Occasion

Ever find yourself staring at a head of cauliflower, wondering how to turn it into something extraordinary? You’re not alone! From cozy weeknight dinners to impressive holiday sides, baked cauliflower is the versatile hero we all need. Dive into our roundup of 18 delicious recipes that promise to delight your taste buds and inspire your next meal. Trust us, you’ll want to try every single one!

Cheesy Baked Cauliflower Casserole

Veggie lovers, rejoice! This cheesy baked cauliflower casserole is a game-changer for weeknight dinners. It’s hearty, flavorful, and surprisingly simple to make.

Ingredients

– 1 large head cauliflower, cut into florets (about 6 cups)
– 2 cups shredded cheddar cheese (sharp for more flavor)
– 1/2 cup heavy cream (or milk for a lighter version)
– 2 tbsp butter (unsalted preferred)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 cup breadcrumbs (panko for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly.
2. Steam the cauliflower florets for 5-7 minutes until just tender. Tip: Don’t overcook to avoid mushiness.
3. In a large bowl, mix the steamed cauliflower, 1 1/2 cups cheddar cheese, heavy cream, butter, garlic powder, salt, and pepper until well combined.
4. Transfer the mixture to the prepared baking dish, spreading it evenly.
5. Sprinkle the remaining 1/2 cup cheddar cheese and breadcrumbs over the top. Tip: For a golden top, broil for the last 2 minutes.
6. Bake for 20-25 minutes until bubbly and the top is lightly golden. Tip: Let it sit for 5 minutes before serving for easier slicing.
Just out of the oven, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it alongside a crisp green salad or as a standalone vegetarian main.

Garlic Parmesan Baked Cauliflower

Looking for a side dish that’s both flavorful and easy to make? Garlic Parmesan Baked Cauliflower is your answer. It’s crispy, cheesy, and ready in under 30 minutes.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 tsp paprika (optional for a smoky flavor)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, pepper, and paprika until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.
4. Bake for 15 minutes, then remove from oven and sprinkle with Parmesan cheese.
5. Return to oven and bake for another 5-7 minutes, or until the cheese is melted and golden brown.
6. Let cool for 2 minutes before serving to allow the flavors to meld.

Delightfully crispy on the outside and tender on the inside, this dish pairs perfectly with grilled meats or as a standalone snack. For an extra kick, drizzle with hot sauce before serving.

Spicy Roasted Cauliflower Bites

You’ve probably tried roasted cauliflower, but have you ever had it spicy? These bites are a game-changer.

Ingredients

• 1 large head cauliflower, cut into bite-sized florets
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil until evenly coated.
3. Add smoked paprika, cayenne pepper, garlic powder, and salt to the bowl. Toss to coat evenly.
4. Spread the cauliflower in a single layer on the prepared baking sheet.
5. Roast for 25 minutes, flipping halfway through, until edges are crispy and browned.
6. Tip: For extra crispiness, don’t overcrowd the baking sheet.
7. Tip: Check at 20 minutes to prevent burning if your oven runs hot.
8. Tip: Let cool for 5 minutes before serving to enhance flavors.

Just out of the oven, these bites are crispy with a smoky, spicy kick. Serve with a cooling yogurt dip or toss in buffalo sauce for a twist.

Baked Cauliflower Mac and Cheese

Zesty and comforting, this Baked Cauliflower Mac and Cheese transforms a classic with a veggie twist. Perfect for weeknights or potlucks, it’s creamy, cheesy, and utterly satisfying.

Ingredients

• 1 large head cauliflower, cut into small florets (about 4 cups)
• 8 oz elbow macaroni (or any small pasta)
• 2 cups shredded sharp cheddar cheese (pre-shredded works fine)
• 1 cup whole milk (for creamier texture)
• 2 tbsp unsalted butter (or any neutral oil)
• 2 tbsp all-purpose flour (for thickening)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup panko breadcrumbs (for crunch)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Bring a large pot of salted water to a boil. Add cauliflower florets and macaroni. Cook for 5 minutes, then drain well.
3. In the same pot, melt butter over medium heat. Whisk in flour until smooth, about 1 minute.
4. Gradually whisk in milk, ensuring no lumps. Cook until slightly thickened, about 3 minutes.
5. Remove from heat. Stir in cheddar cheese until melted. Add garlic powder, salt, and pepper.
6. Fold in cooked cauliflower and macaroni until evenly coated. Transfer to prepared baking dish.
7. Sprinkle panko breadcrumbs evenly over the top. Bake for 20 minutes, or until bubbly and golden.
8. Let stand for 5 minutes before serving. This allows the sauce to thicken further.

This dish offers a delightful contrast between the creamy interior and crispy topping. For an extra kick, serve with a dash of hot sauce or a side of roasted vegetables.

Buffalo Baked Cauliflower Wings

A crave-worthy twist on classic wings, these Buffalo Baked Cauliflower Wings are a game-changer for vegetarians and meat-lovers alike. Crispy on the outside, tender inside, and smothered in spicy buffalo sauce, they’re perfect for game day or a snack.

Ingredients

– 1 head cauliflower, cut into florets (about 4 cups)
– 1 cup all-purpose flour (or gluten-free alternative)
– 1 cup water
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup buffalo sauce (adjust to heat preference)
– 2 tbsp melted butter (or any neutral oil)
– Cooking spray

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. In a large bowl, whisk together flour, water, garlic powder, onion powder, salt, and pepper until smooth.
3. Dip each cauliflower floret into the batter, letting excess drip off, then place on the prepared baking sheet.
4. Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. While baking, mix buffalo sauce and melted butter in a small bowl.
6. Remove cauliflower from oven and toss in buffalo sauce mixture until fully coated.
7. Return to baking sheet and bake for an additional 10 minutes.
8. Serve immediately with ranch or blue cheese dressing for dipping.

You’ll love the crispy texture and spicy kick of these wings. Try serving them atop a salad for a crunchy twist or alongside celery sticks to cool the heat.

Herbed Baked Cauliflower Steaks

A hearty and flavorful dish, herbed baked cauliflower steaks are a simple yet impressive way to enjoy vegetables. Perfect for a weeknight dinner or a special occasion, they’re packed with flavor and easy to make.

Ingredients

– 1 large head cauliflower (cut into 1-inch steaks)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt (adjust to taste)
– 1/2 tsp black pepper (adjust to taste)
– 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush both sides of cauliflower steaks with olive oil. Tip: Ensure even coating for better browning.
3. In a small bowl, mix garlic powder, smoked paprika, salt, and pepper. Sprinkle evenly over both sides of the steaks. Tip: Adjust spices according to preference.
4. Place steaks on the prepared baking sheet. Bake for 25 minutes, flipping halfway through. Tip: Look for golden edges as a doneness cue.
5. Remove from oven. Garnish with fresh parsley before serving.
Lusciously tender with a smoky, herby crust, these steaks are a standout. Serve atop a bed of quinoa or alongside a crisp salad for a complete meal.

Baked Cauliflower with Tahini Sauce

Ready to transform cauliflower into a creamy, dreamy dish? This baked version with tahini sauce is simple yet satisfying.

Ingredients

• 1 large head cauliflower (cut into florets)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice (freshly squeezed)
• 1 garlic clove (minced)
• 2-3 tbsp water (as needed to thin sauce)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on the baking sheet.
3. Bake for 25-30 minutes, flipping halfway, until edges are golden and crispy.
4. While cauliflower bakes, whisk tahini, lemon juice, and minced garlic in a bowl. Tip: For a smoother sauce, warm the tahini slightly before mixing.
5. Gradually add water, 1 tbsp at a time, until sauce reaches desired consistency. Tip: The sauce should drizzle easily but not be too runny.
6. Once cauliflower is done, drizzle with tahini sauce or serve on the side for dipping. Tip: Garnish with chopped parsley or sesame seeds for extra flavor and texture.

Serve this dish warm for the best texture. The tahini sauce adds a rich, nutty flavor that complements the roasted cauliflower perfectly. Try it as a side or a light main with a grain salad.

Crispy Baked Cauliflower Tacos

These crispy baked cauliflower tacos are a game-changer for taco night. They’re packed with flavor and texture, making them a hit for both vegetarians and meat-lovers alike.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 1/2 cup sour cream (or Greek yogurt for a lighter option)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread cauliflower in a single layer on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until crispy and golden.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
5. Assemble tacos by dividing cauliflower among tortillas. Top with shredded cabbage, chopped cilantro, a dollop of sour cream, and a squeeze of lime juice.

Unbelievably crispy on the outside yet tender inside, these tacos offer a smoky, spicy kick balanced by cool sour cream and fresh lime. Try serving them with a side of black beans or a spicy mango salsa for an extra flavor boost.

Baked Cauliflower and Broccoli Gratin

This Baked Cauliflower and Broccoli Gratin is a creamy, cheesy dish that’s perfect for a cozy dinner. Try it tonight for a comforting meal.

Ingredients

• 1 head cauliflower, cut into florets (about 4 cups)
• 1 head broccoli, cut into florets (about 4 cups)
• 2 cups heavy cream (for a lighter version, use half-and-half)
• 1 cup grated cheddar cheese (sharp for more flavor)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (optional for depth)

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. Bring a large pot of salted water to a boil. Add cauliflower and broccoli florets. Boil for 5 minutes until slightly tender. Drain well.
3. In a saucepan over medium heat, warm the heavy cream. Stir in cheddar cheese, Parmesan, salt, pepper, and nutmeg. Cook until cheeses melt and sauce is smooth, about 3 minutes.
4. Arrange the drained vegetables in the prepared baking dish. Pour the cheese sauce evenly over the top.
5. Bake in the preheated oven for 20-25 minutes, until bubbly and golden on top.
6. Let stand for 5 minutes before serving to allow the sauce to thicken.

Best served hot, this gratin boasts a creamy interior with a crispy top. Pair it with a crisp salad for a balanced meal.

Baked Cauliflower Rice Pilaf

Dive into a healthier twist on a classic with this Baked Cauliflower Rice Pilaf. Perfect for meal prep or a quick side, it’s packed with flavor and texture.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add riced cauliflower to the skillet. Cook, stirring occasionally, for 5 minutes.
4. Pour in vegetable broth, salt, and pepper. Stir to combine. Cook for another 2 minutes.
5. Transfer the mixture to the prepared baking dish. Spread evenly.
6. Bake for 20 minutes, or until the top is lightly golden.
7. Remove from oven. Let it sit for 5 minutes before serving.
8. Garnish with chopped parsley before serving.

Keep it simple or jazz it up with roasted nuts or dried fruits for extra crunch and sweetness. The pilaf is fluffy yet hearty, with a subtle nuttiness from the baked cauliflower.

Baked Cauliflower with Lemon and Dill

This dish brings a refreshing twist to your table with minimal effort. Try it tonight for a light, flavorful side.

Ingredients

• 1 large head cauliflower, cut into florets (keep them uniform for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon zest (freshly grated for best flavor)
• 2 tbsp fresh dill, chopped (dried can substitute in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cauliflower florets with olive oil, ensuring each piece is lightly coated.
3. Spread the florets in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast, not steam.
4. Roast for 25 minutes, then flip the florets for even browning. Tip: Check at 20 minutes if your oven runs hot.
5. Remove from oven and immediately toss with lemon zest, dill, salt, and pepper while still hot. Tip: The residual heat helps the flavors meld.
6. Serve warm. Tip: For an extra zing, drizzle with a little more lemon juice right before serving.

Not only does this dish offer a delightful crunch, but the lemon and dill also brighten up the earthy cauliflower. Perfect alongside grilled fish or as part of a veggie platter.

Baked Cauliflower Alfredo

A creamy, comforting dish that’s surprisingly light. Baked Cauliflower Alfredo turns a simple veggie into a decadent meal.

Ingredients

– 1 large head cauliflower, cut into florets (about 4 cups)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– Salt and black pepper, adjust to taste
– 1/2 tsp nutmeg, optional for warmth
– 1/2 cup breadcrumbs, for crunch

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on the baking sheet.
3. Roast for 20 minutes until edges are golden. Flip halfway for even browning.
4. Heat remaining oil in a skillet over medium. Sauté garlic until fragrant, about 30 seconds.
5. Pour in heavy cream, bring to a simmer. Stir in Parmesan until melted.
6. Add nutmeg if using. Season with salt and pepper. Sauce should coat the back of a spoon.
7. Combine roasted cauliflower with sauce in a baking dish. Top with breadcrumbs.
8. Bake for 10 minutes until bubbly and breadcrumbs are toasted.

Velvety sauce clings to tender cauliflower, with a crispy top for contrast. Serve over pasta or with crusty bread to soak up every drop.

Baked Cauliflower Pizza Crust

Skipping traditional dough, this baked cauliflower pizza crust offers a low-carb, gluten-free alternative that doesn’t skimp on flavor or texture. Perfect for those seeking a healthier pizza base, it’s surprisingly simple to make at home.

Ingredients

– 1 medium head cauliflower, riced (about 3 cups)
– 1 large egg, beaten
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/2 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rice the cauliflower by pulsing florets in a food processor until fine. Tip: Steam the riced cauliflower for 5 minutes, then squeeze out excess moisture using a clean towel.
3. In a large bowl, mix the dried cauliflower with egg, mozzarella, Parmesan, oregano, garlic powder, and salt until well combined.
4. Spread the mixture onto the prepared baking sheet, shaping into a 1/4-inch thick round crust. Tip: Use a spatula to smooth the edges for an even bake.
5. Brush the top with olive oil. Bake for 25-30 minutes until golden and firm. Tip: For extra crispiness, broil for the last 2 minutes.
6. Remove from oven. Add your favorite toppings and bake again if desired.

You’ll love the crispy edges and tender middle of this crust. Try topping with pesto and cherry tomatoes for a fresh twist.

Baked Cauliflower with Curry and Coconut Milk

Gather around for a dish that’s as flavorful as it is simple. Baked cauliflower with curry and coconut milk brings warmth and depth to your table with minimal effort.

Ingredients

– 1 large head cauliflower, cut into florets (about 4 cups)
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp curry powder (adjust to taste)
– 1 cup coconut milk (full-fat for creaminess)
– Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with olive oil and curry powder until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer to ensure even cooking.
4. Bake for 25 minutes, or until the edges start to brown. Tip: Stir halfway through for uniform browning.
5. While the cauliflower bakes, heat coconut milk in a small saucepan over medium heat until warm. Tip: Do not boil to prevent separation.
6. Remove cauliflower from the oven and transfer to a serving dish.
7. Drizzle warm coconut milk over the baked cauliflower. Tip: Add a sprinkle of salt to enhance flavors.
8. Serve immediately.
Rustic and creamy, this dish pairs beautifully with steamed rice or as a standalone vegetarian option. The curry infuses the cauliflower with a golden hue and aromatic warmth, while the coconut milk adds a silky finish.

Baked Cauliflower and Cheese Stuffed Peppers

Stuffed peppers get a low-carb twist with this baked cauliflower and cheese version. Simple to make and packed with flavor, it’s a weeknight winner.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 1 medium head cauliflower, riced (about 4 cups)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup heavy cream
• 2 tbsp butter (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place bell pepper halves on the baking sheet, cut side up. Bake for 10 minutes to soften slightly.
3. While peppers bake, melt butter in a large skillet over medium heat. Add riced cauliflower, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until cauliflower is tender.
4. Stir in heavy cream and 3/4 cup cheddar cheese into the cauliflower mixture. Cook for another 2 minutes until cheese melts.
5. Remove peppers from oven. Fill each pepper half with the cauliflower mixture. Sprinkle remaining cheese on top.
6. Bake for 15-20 minutes, until peppers are tender and cheese is bubbly and slightly golden.
7. Let cool for 5 minutes before serving. The peppers will be soft but hold their shape, with a creamy, cheesy filling.

Leftovers reheat well, making this a great make-ahead meal. Try serving with a side of crisp greens for contrast.

Baked Cauliflower with Crispy Breadcrumbs

Never underestimate the power of a well-seasoned vegetable dish. This baked cauliflower with crispy breadcrumbs transforms a simple veggie into a crave-worthy side.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional for a smoky flavor)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil until evenly coated.
3. In a separate bowl, mix breadcrumbs, Parmesan, garlic powder, salt, pepper, and paprika.
4. Add the breadcrumb mixture to the cauliflower. Toss to coat evenly. Tip: Use your hands for better coverage.
5. Spread the coated cauliflower in a single layer on the prepared baking sheet. Tip: Don’t overcrowd to ensure crispiness.
6. Bake for 25-30 minutes, until golden brown and crispy. Tip: Flip halfway through for even browning.

Perfectly crispy on the outside, tender on the inside, this dish pairs wonderfully with a squeeze of lemon or a dollop of yogurt sauce. Try serving it over a bed of greens for a light meal.

Baked Cauliflower and Chickpea Curry

Looking for a hearty, flavorful dish that’s easy to make? This baked cauliflower and chickpea curry is packed with spices and ready in under an hour.

Ingredients

• 1 head cauliflower, cut into florets (about 4 cups)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp lemon juice
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, toss cauliflower florets and chickpeas with olive oil, curry powder, cumin, salt, and black pepper until evenly coated.
3. Spread the mixture on a baking sheet in a single layer. Bake for 25 minutes, stirring halfway through, until cauliflower is tender and slightly charred.
4. While the vegetables bake, heat coconut milk and vegetable broth in a large skillet over medium heat. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. Add the baked cauliflower and chickpeas to the skillet. Stir to combine and cook for another 5 minutes.
6. Remove from heat and stir in lemon juice. Garnish with fresh cilantro if desired.

You’ll love the creamy texture and bold flavors of this curry. Serve it over rice or with naan bread for a complete meal.

Baked Cauliflower with Roasted Garlic and Olive Oil

Even the simplest ingredients can transform into something extraordinary with the right techniques. This baked cauliflower dish is a testament to that, offering deep flavors with minimal effort.

Ingredients

• 1 large head cauliflower (cut into florets, stems trimmed)
• 3 tbsp olive oil (extra virgin preferred)
• 4 cloves garlic (minced, or adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, and black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
4. Bake for 25-30 minutes, stirring halfway through, until the edges are golden brown and the cauliflower is tender.
5. Check for doneness by piercing a floret with a fork; it should slide in easily.

You’ll love the caramelized edges and the soft, creamy interior of the cauliflower. Serve it as a side or toss with pasta for a hearty meal.

Conclusion

Magnificent, isn’t it? This roundup of 18 baked cauliflower recipes offers something for every taste and occasion, proving just how versatile and delicious cauliflower can be. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

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