Herb Roasted Cauliflower

This roasted cauliflower is tossed with olive oil, cilantro, and parsley so the herbs roast right into it. Crisp edges, tender centers, and a fresh, savory flavor that’s simple but really good.

Roasted Cauliflower with Herbs

It's safe to say I'm obsessed with fresh herbs. Their vibrant green color, incredible aroma, and crisp, fresh flavor make them irresistible!

I toss them into vinaigrettes, pasta, sauces, and soups - and my favorite, roasted vegetables. This roasted cauliflower with cilantro and parsley is absolutely delicious!

I blend the herbs with olive oil then toss the cauliflower in it and roast until caramelized. It's such a simple yet flavorful side dish. And pretty too!

(If you want cauliflower to be the star of the show, try my garlic butter cauliflower or cauliflower steaks with gouda and pepita salsa!

Key Ingredients

• Cauliflower - I started with a whole head of cauliflower and chopped it into florets, but you can use pre-cut ones if that’s easier. If any pieces are especially large, just slice them in half. You’ll want about 5½ to 6 cups total for the recipe.
• Olive oil - I buy my olive oil in bulk at Costco. It's good quality and then I never run out. Olive oil adds good flavor and encourages caramelization.
• Fresh herbs - After testing this recipe with different kinds of herbs, I found cilantro and parsley to be the clear winners! They add such a fresh, herbaceous flavor without being too strong.
• Seasoning - Kosher salt, onion powder, and garlic powder. Simple but flavorful.
• Lemon juice - Grab a fresh lemon! They're cheap and SO much better than bottled juice.

How to Roast Cauliflower

This herb roasted cauliflower recipe is super simple! You do need an immersion blender for the herb oil mixture. If you don't have one, you can finely mince the herbs instead.

• Preheat the oven - It should be up to temp before you put the veggies in the oven!
• Blend the olive oil, herbs, seasoning, and lemon juice together. The herbs will break down and the mixture will turn dark green. I like to use the tall plastic cup that came with my immersion blender, but any similar container you have on hand will work just fine.

• Dump the cauliflower into a large bowl. Add the herb oil to the cauliflower and toss with a spatula until all the cauliflower is well coated with it.
• Pour the cauliflower onto a sheet pan. Make sure to scrape all the herbs out of the bowl and onto the cauliflower. Use a spatula to spread it around evenly.

• Roast the cauliflower for about 25 minutes, tossing the cauliflower after about 20 minutes. The cauliflower should have some nice golden brown caramelization!

Expert Tips

• If you don't have a stick blender, a mini food processor will work too! I haven't tried mincing the herbs by hand, but that should work too. The herbs won't be infused into the oil as much but it should still be delicious!
• Use a cup with tall sides and a flat bottom to blend the herbs. Keep blending until the herbs are completely broken down and the mixture looks dark green.
• I don't stir the cauliflower until 20 minutes in. This gives the cauliflower plenty of time to caramelize against the hot pan!
• If you plan to double this recipe, be sure to use two pans! You never want to crowd the pan when roasting vegetables, otherwise they steam instead of roast!

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat leftovers in the microwave on a heat-proof plate until hot.

Easy Side Dishes

• Crispy Roasted Purple Cabbage
• Crispy Roasted Potatoes & Broccoli
• Oven Roasted Potatoes and Asparagus
• Roasted Green Beans and Carrots