Italian Roasted Cauliflower

This roasted cauliflower combines Italian ingredients and delicious browned veggie goodness for an amazing and easy side dish!

This roasted cauliflower combines Italian ingredients and delicious browned veggie goodness for an amazing and easy side dish!

Why Roast Your Vegetables?

I’m in love with oven roasted vegetables. They brown at the edges and get so sweet and delicious. Way tastier than steaming or sauteing them, definitely. What I love even more than their flavor though is how much easier they are to make than any other preparation. When you steam or sauté vegetables the timing is really specific; even a minute too long can result in overcooked mush. You have to stand over them, watching and stirring to make sure that they don’t overcook.

With roasted vegetables, you can walk away. I set a timer so I don’t forget about them though. Roasted veggies are simply more forgiving than other types. A few extra minutes can even make them better since more time means more browning.

Roasted Cauliflower

My favorite roasted vegetable is roasted cauliflower. I never used to be a huge fan of cauliflower at all but roasting it was like a gateway drug. I became addicted to it roasted and then started to love it every other way. And while I now do all kinds of things with cauliflower, I always go back to what got me hooked, sometimes adding some new flavors or methods to keep it interesting. If you’re looking for more ideas, check out this Cauliflower with Mustard Parmesan Crust.

How to Cook Italian Roasted Cauliflower

To make it you whisk together tomato paste, olive oil, and a bit of Dijon mustard. Note that the oil won’t fully incorporate. That’s ok. It might even be a good thing since I think that’s why some bits of tomato paste stay separate on the cauliflower and end up browning more.

Then, add Parmesan cheese and seasonings before combining the mixture with cauliflower florets. Bake until it’s slightly darkened in spots and has the desired tenderness. For me, I like it not quite fork-tender, about 20-25 minutes at 425°F. If you like it softer, you might want to roast it for longer at a slightly lower temperature so that it doesn’t get too dark before it gets soft enough.

Here’s my quick Italian Roasted Cauliflower recipe:

 

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Italian Roasted Cauliflower


  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This roasted cauliflower combines Italian ingredients and delicious browned veggie goodness for an amazing and easy side dish!

If you like your cauliflower more tender, roast at a lower temperature for longer (e.g., 375°F for 35 minutes).


Ingredients

  • 5 tsp. tomato paste
  • 3 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1/4 to 1/2 cup grated Parmesan cheese, divided
  • 1 tsp. dried oregano leaves
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 1 medium head cauliflower

Instructions

  1. Preheat oven to 425°F.
  2. In a large bow,l whisk together the tomato paste, olive oil, and Dijon mustard. Note that the olive oil will not fully incorporate. That’s ok. Add 1/4 cup of the Parmesan cheese, the oregano, garlic powder, salt, and pepper.
  3. Break the head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet.
  4. Roast until darkened in spots and is tender-crisp when stuck with a fork, 20-25 minutes. Stir gently with a metal spatula and, if desired, sprinkle with more Parmesan cheese to serve.
Video by Leigh Olson. Article, photos and recipe by Christine Pittman.
This post originally appeared in October 2014 and was revised and republished in March 2020.
Italian Roasted Cauliflower

45 responses to “Italian Roasted Cauliflower”

  1. Bryan Hammaker says:

    Wht are the nutrient numbers for Italian cauliflower, like mainly carbs

    • Christine Pittman says:

      We’re in the process of adding nutritional info to this site. For now, I can tell you that this recipe is 157 calories per serving with 9.7 grams of carbs.

  2. Lisa says:

    I really wish I could watch your videos….i had to watch 5 ads before the cauliflower was even introduced. And they arent quick 15 second ads they are like 1-2 min ads! Its impossible to watch one of your videos.

    • Christine Pittman says:

      Lisa, that’s really weird. I only see one ad before the video and it’s like 15 seconds. I will send your comment to my tech person and see what they can find out. Thanks for letting me know!

  3. Mike Gawronski says:

    Is it just me or should cauliflower actually be included on the ingredients/grocery store list for Italian Roasted Oven Cauliflower recipe?

  4. Colleen says:

    Great recipe.   My four year old and I made it together and both enjoyed it.   This is the first recipe I have made from this site and will definitely be back!

    • Christine Pittman says:

      Colleen, I’m so happy you liked it and I’m excited to have you among the regular visitors to this site. Thank you!!

  5. Sharon says:

    will try this tonight along with the roasted pork thanks christine

  6. great recipes, to many pop up ad’s way too many,

  7. Annie Johnson says:

    WOW! This stuff is amazing! I’m really trying to eat my veggies and cauliflower is NOT a favorite, but when I saw this I decided to give it a try. What can I say, you’ve changed my mind! This recipe is so good that I can’t stop eating it!!! Thank you for a great recipe. Even if you don’t like cauliflower you should try this one, you’ll love it!!!

  8. Annie says:

    I was looking for something different in a common vegetable, and did make this… it was delicious! We will be making this again. My thoughts: no more than 20 minutes in oven, and a little less tomato paste – worked perfectly for us. Great creation!

  9. Betty says:

    Going to fix this tonight. It looks delicious. 

  10. Love this idea. I’m defintiely going to try roasting cauli’s Italian style. 

  11. […] that based on the fact that my cauliflower recipes are some of the most popular on this site. The Italian Roasted Cauliflower and the Cauliflower and Quinoa Bake, in particular. I get that. They’re both really easy and […]

  12. […] Italian Oven Roasted Cauliflower by Cook the Story. […]

  13. Isabelle says:

    This recipe looks amazing! I’ve never seen cauliflower baked with a tomato based sauce before. I can’t wait to try it. I will also share this recipe for others to enjoy!

  14. Angela says:

    I love cauliflower.
    This recipe looks perfect to me.

  15. […] for days. This particular recipe makes an awesome side or appetizer. I varied the recipe I found here and spiced it up a […]

  16. Kristal says:

    I LOVEE roasted cauliflower! Cant wait to try this recipe!

  17. […] Then you add parmesan cheese and seasonings before combining the mixture with cauliflower florets. Bake until it’s slightly darkened in spots and has the desired tenderness. For me, I like it not quite fork-tender, about 20-25 minutes at 425F. If you like it softer, you might want to roast it for longer at a slightly lower temperature so that it doesn’t get too dark before it gets soft enough. Read more at https://www.cookthestory.com/2014/10/16/italian-roasted-cauliflower/#cSg82Bd75KP6H17I.99 […]

  18. Gerilee Ternitsky says:

    This is a delicious recipe!  Family loved it.  Thanks

  19. […] side dishes that add pizzazz to otherwise boring meals are this Italian Roasted Cauliflower (serve it with simple chicken breasts and buttered egg […]

  20. […] If you love the Italian flavors here, I think you’ll also love this easy Italian Roasted Cauliflower: […]

  21. […] you love roasting vegetables, you’ll also love my recent Roasted Italian Cauliflower recipe. Cauliflower florets are tossed with olive oil, tomato paste and Parmesan cheese before roasting. […]

  22. Anna says:

    Can’t wait to try this one!

  23. […] but if you like it extra-tender, try roasting at a lower temperature for a longer period of time. Cook the Story’s recipe takes 30 minutes to complete and yields 4 […]

  24. Julie says:

    I had to come back to tell you that I made this last night and my family LOVED it! We roast veggies all the time but this has to be one of the most delicious variations ever! Thanks so much!!

    • Christine Pittman says:

      Hi Julie, Thank you SO MUCH for making my recipe and for coming back to tell me about it. I am beyond delighted that you and your family enjoyed it. I hope you’re having a great day! -Christine

  25. This looks so great. I always had a bit of a hate on cauliflower for WAY too long but roasting is magical.

    • Christine Pittman says:

      Agreed! Once I started roasting cauliflower I came to appreciate it more and more. I even like it raw now, which I couldn’t handle at all in my 20s. Hope you’re doing great, friend!

  26. What a delicious way to use and cook cauliflower! I regularly am on the lookout for new and delicious ways to cook veggies so you can definitely consider I will be recreating the recipe. Thanks for sharing it!

  27. Betsy Barnes says:

    Oh my, this absolutely looks amazing! I love cauliflower, however, I have never roasted, definitely giving this one a try :)

    • Christine Pittman says:

      Betsy,
      Thanks! Cauliflower is truly one of my favorite veggies to roast, with or without the Italian flavors. If you try it, let me know what you think :)
      Christine

  28. Stephanie K says:

    I haven’t roasted cauliflower before and was intrigued by this recipe. I’m picking up a head of cauliflower on my next shopping trip, thanks to you, so I can try this out.

  29. Carly says:

    Mmm! I love roasted cauliflower. I’m definitely making this next week!

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