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Simple Herb Roasted Cauliflower

Herb roasted cauliflower gets tender inside and browned in spots after a simple toss with olive oil, thyme, oregano, and seasonings. Roast it on a parchment-lined baking sheet for an easy, savory side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 173
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cauliflower large head (about 2 pounds), cut into bite-size florets
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the cauliflower with the olive oil, thyme, oregano, garlic powder, salt, and pepper in a large bowl until evenly coated.
  4. Spread the cauliflower in a single layer on the baking sheet.
  5. Roast for 25 to 30 minutes, turning once halfway through, until browned in spots and tender when pierced with a fork.

Notes

For the best browning, leave space between the florets on the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cauliflower softens. For a lower-sodium option, use a salt-free seasoning blend in place of the kosher salt.