Damn Delicious

Roasted Garlic Cauliflower

A super simple and fast side dish to accompany any meal. Even the pickiest of eaters will be begging for seconds and thirds!

Roasted Garlic Cauliflower - A super simple and fast side dish to accompany any meal. Even the pickiest of eaters will be begging for seconds and thirds!

With all the roasted veggie recipes on Damn Delicious, it’s no surprise that I am finally adding cauliflower to my arsenal.

 I feel like cauliflower is constantly outshined by broccoli, but cauliflower will be making a comeback very soon, especially when it’s prepared like this.

All you need is coconut oil, garlic, salt and pepper – these are all pantry ingredients that you already have on hand.

Now the coconut oil is something new here. I typically roast my vegetables with olive oil but the coconut oil brings in such an amazing rich flavor, and it’s such a heart-healthy ingredient!

And if you’re feeling frisky, you can add fresh or dried herbs as well as some crushed red pepper flakes for a kick of heat.

My next version will be adding in Sriracha and maple syrup for a sweet and spicy version. Stay tuned!

Roasted Garlic Cauliflower

A super simple and fast side dish to accompany any meal. Even the pickiest of eaters will be begging for seconds and thirds!

5 minutes15 minutes

Ingredients:

  • 24 ounces cauliflower florets*
  • 1/4 cup coconut oil, melted
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place cauliflower florets in a single layer onto the prepared baking sheet. Add coconut oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-25 minutes, or until tender and golden brown.
  4. Serve immediately, sprinkled with Parmesan and parsley, if desired.

Notes:

*24 ounces cauliflower florets is equal to about 5 cups.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 127.5 Calories from Fat 95.4
% Daily Value*
Total Fat 10.6g 16%
Saturated Fat 8.7g 44%
Trans Fat 0g
Cholesterol 3.0mg 1%
Sodium 105.7mg 4%
Total Carbohydrate 6.5g 2%
Dietary Fiber 2.1g 8%
Sugars 2.2g
Protein 3.9g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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32 comments

  1. Rated 5 out of 5

    mmmmmm

  2. Rated 1 out of 5

    I love cauliflower and have made many roasted, rice,  cheesy, pizza, and even fakertot cauliflower recipes. This might have been good without the coconut oil and garlic. They were really overpowering and ruined the cauliflower. 

  3. I always roast my veggies with olive oil but man oh man that coconut oil was an amazing substitute!

  4. This recipe was simple and delicious! I’ve tried a lot of I LOVE roasted cauliflower with garlic recipes, and with this one I feel like I finally hit gold! Full taste, beautiful colour, perfect salt, That is exciting! I am so happy for you!Thank you for this delicious recipe

  5. I will try this, sounds delish.
    . Been looking for new recipes with garlic of course. So can’t wait to try this one. Thanks.

  6. I will say, as a long-time cauliflower roaster, that I found using coconut oil instead of my usual olive oil was a REVELATION. This was SO good. My new go-to recipe. Gracias.

  7. This was awesome and there was not one speck left, the only change I made was using basil flavored olive oil because I didn’t have any coconut oil. It was truly wonderful. I served it with your quinoa crusted chicken which was divine too.

  8. Those dishes looks really yummy! Thank you for sharing those recipes with us. I hope that I’ll cook them right.

  9. I’m a roasted cauliflower lover, I highly recommend adding cumin to
    the mix…it’s also great for anyone who has stomach issues with cruciferous veggies 🙂

  10. Made this tonight. Super yummy! My 3 year old gobbled it up. Thanks!

  11. Thanks for sharing this great recipe. Will try this definitely

  12. This is my visit to the site and I am a vegetarian. I liked this recipe and also the snaps. Worth giving a try. Thanks.

  13. I love the idea of cooking cauliflower with coconut oil. Can’t wait to make this! I’ve baked it with bacon – which is amazing. 

  14. I can never get enough roasted califlower

  15. I made this last night with olive oil and we really liked it. I didn’t use coconut oil because I don’t like the taste of coconut. So if I use coconut oil next time does it give the dish a distinct taste of coconut?

  16. Always looking for vegetarian friendly side dishes that I can bring so my meat eating friends can enjoy. Just have to cut the cheese out 🙁 

    Looks super yummy!!!

  17. I have been making something similar to this for years, with broccoli and cauliflower together (can also add carrot), and with the parmesan sprinkled over the veg while in the oven

  18. I’ll try this cauliflower recipe pronto!   I’ve been roasting my cauliflower with garlic in olive oil and then adding a very lemony-parsley dressing when out of the oven. I love that your recipes are high on taste and streamlined to create.  That’s why I return again and again to your site for online recipes. Thank you!

  19. I make a similar version almost daily and use the Trader Joe’s Salute Seasoning with olive oil and it really makes it!

  20. This looks amazing! 🙂

  21. Hi Chung-Ah,
    How about using olive oil rather than coconut oil?  Would it work for this recipe?

  22. I have high quality lard rendered by a local butcher from a a single animal.  I have not used it yet but it is much lower in saturated fat than coconut oil.  Would you recommend trying it as a substitute?  I have never used coconut oil so I am not sure if it imparts a flavor.  Thanks in advance!

  23. Hi Chungah!  LOVE your recipes!!  I’ve made quite a few and they’ve all been ‘damn delicious”!!
    Thanks so much for sharing them!
    Have you ever tried mixing cauliflower with maple syrup and Sriracha? OMG…it is so yummy!
    Spicy and sweet.  I found the recipe on Pinterest (which is how I discovered your website too!) 🙂
      2 1/2 tablespoons olive oil
      1 1/2 tablespoons sriracha
      2 1/2 tablespoons maple syrup
      salt & pepper to taste
    This recipe recommends cooking at 425° for 20 mins, stir, then cooking an additional 15 mins at 475°
    Give it a try and let me know what you think!  

  24. We just had roasted cauli last night, and I was totally wowed. Why don’t I eat it more? Love this garlicky version!

  25. I LOVE roasted cauliflower with garlic. I don’t usually add salt and the Parmesan cheese, though. The cheese is pretty salty on it’s own, but that’s just personal preference. My mom always complained that I didn’t use enough salt in my food, so she’d probably prefer your version.