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Ina Garten Roasted Cauliflower

Ina Garten Roasted Cauliflower
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Print Recipe

Ina Garten’s Roasted Cauliflower is a straightforward yet flavour-packed recipe that transforms fresh cauliflower into golden, crisp-tender florets. Seasoned with olive oil, salt, and pepper, and roasted until beautifully caramelized, this dish highlights the vegetable’s natural character.

Sometimes, Ina finishes it with lemon zest, fresh parsley, or even grated Parmesan for an extra layer of brightness and complexity. It’s the kind of side dish that goes with everything, yet stands strong on its own.

Ingredients

Scale

  • 1 large head of cauliflower, cut into medium florets

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon kosher salt (or to taste)

  • 1/2 teaspoon freshly ground black pepper

  • Optional: zest of 1 lemon

  • Optional: 1 tablespoon chopped fresh parsley

  • Optional: 2 tablespoons grated Parmesan cheese

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil.

  • Prep the cauliflower – Remove the outer leaves, trim the core, and cut the cauliflower into evenly sized florets.

  • Toss with oil and seasoning – Place florets in a large bowl and toss with olive oil, salt, and pepper until well coated.

  • Spread on a baking sheet – Arrange the florets in a single layer with some space between each piece for proper browning.

  • Roast until golden – Place in the oven and roast for 25–30 minutes, flipping halfway through, until browned on the edges and fork-tender.

  • Finish and serve – Transfer to a serving dish and, if using, top with lemon zest, parsley, or Parmesan. Serve warm.

Find it online: https://inagartencooks.com/ina-garten-roasted-cauliflower/