Cheesy Roasted Cauliflower
A quick and easy roasted cauliflower side dish topped with melty sharp cheddar cheese. Crispy on the edges, tender inside, and full of flavor, it’s the perfect low-carb, high-flavor option for weeknight dinners.
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 chef’s knife
- 1 large baking sheet
- 1 spatula
- 1 Box grater
Ingredients
- 1 medium head cauliflower cut into small florets
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup sharp cheddar cheese freshly grated
Instructions
- Preheat the Oven for Roasting: Begin by setting your oven to 400°F (200°C). Allow it to fully preheat while you prepare the cauliflower. Preheating ensures the oven is hot enough to start caramelizing the cauliflower immediately, giving it that golden-brown crispness on the edges.
- Prepare the Cauliflower Florets: Place a cutting board on a flat surface and set out a sharp chef’s knife. Remove any outer leaves from the cauliflower head and trim away the thick stem. Slice the cauliflower into quarters, then carefully cut out the core. Break or slice the cauliflower into small florets, aiming for similar sizes so that they cook evenly. About bite-sized pieces work best for roasting.
- Season the Cauliflower Thoroughly: Transfer the florets into a large mixing bowl. Sprinkle in the salt, onion powder, and garlic powder, making sure the seasonings are distributed across the florets. Drizzle olive oil over the top, then use a spatula or clean hands to gently toss everything together. Keep tossing until every piece is lightly coated in oil and seasoning—this step ensures the cauliflower roasts evenly and doesn’t dry out.
- Arrange Florets on Baking Sheet: Line a large baking sheet with parchment paper (optional, but helps with cleanup). Spread the seasoned cauliflower florets across the sheet in a single layer. Make sure the florets aren’t piled on top of one another—crowding the pan will cause them to steam instead of roast. A little space between each piece allows the heat to circulate and crisp the edges.
- First Round of Roasting: Place the baking sheet in the preheated oven and roast the cauliflower for 20 minutes. During this time, the edges will start to turn golden while the insides soften. Roasting at a high temperature brings out a nutty flavor and reduces the cauliflower’s natural bitterness.
- Flip and Stir for Even Browning: After 20 minutes, carefully remove the baking sheet from the oven. Use a spatula to flip the florets, turning them so all sides are exposed to the heat. This step is crucial for getting an evenly browned, crispy texture rather than having one side cooked more than the other. Return the tray to the oven.
- Continue Roasting to Perfection: Roast the cauliflower for an additional 5 minutes after flipping. At this stage, the florets should be tender enough to pierce with a fork but still have a nice roasted bite. The edges will darken slightly, creating a delicious crisp contrast to the softer centers.
- Add the Cheddar Cheese Topping: Remove the tray again and give the cauliflower a quick stir to redistribute. Evenly sprinkle the freshly grated sharp cheddar cheese across the top of the hot florets. Try to cover the pieces well but avoid piling too much cheese in one spot—it should melt across the cauliflower evenly for the best results.
- Final Roast for Cheesy Crisp: Return the cauliflower to the oven for a final 5 minutes. During this time, the cheese will melt, bubble, and turn slightly crispy at the edges. Keep a close eye on it—you want melted, golden cheese, not burnt cheese. This last step transforms the dish into a savory, indulgent side with irresistible texture.
- Serve Hot and Enjoy Immediately: Once the cheese is perfectly melted and golden, carefully remove the tray from the oven. Let the cauliflower cool for just a minute or two before serving—it will still be hot and cheesy. Transfer to a serving platter or individual plates and enjoy while warm for the best flavor and texture.
Notes
- Use fresh cauliflower rather than pre-cut or frozen for the best texture and flavor. Fresh florets roast more evenly and develop a nutty sweetness.
- For uniform roasting, cut the florets into similar sizes. Smaller florets will crisp faster, while larger pieces may remain softer in the center.
- Freshly grated cheddar melts better than pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
- Olive oil is ideal for roasting, but you can experiment with avocado oil for a slightly higher smoke point and mild flavor.
- Adjust the seasoning according to taste. Smoked paprika or a pinch of cayenne can add a subtle depth of flavor without overpowering the cheese.
