Step aside, potatoes, Cauliflower is well and truly having its moment. Buttery Garlic Roasted Cauliflower with its browned caramelized edges and DELIGHT to the tastebuds is NOT your regular cauliflower. Trust me. This delicious low-carb side dish is an excellent alternative to regular mashed potatoes. The kids will love it, and it’s an amazing option if you’re keeping an eye on your calorie intake too!
Buttery Garlic Roasted Cauliflower
I have to admit, I didn’t exactly jump at the sight of cauliflower on the dinner table when I was a kid, but boy have things changed. As I always say, Mamma’s always right, but back then we only ate steamed cauliflower. When this cauliflower is roasted with butter and garlic you get an incredible nutty flavor that just evaporates into goodness in your mouth! Believe it or not, this is one for the picky eater in your household, they just don’t know it yet. Get them to try it once and they’ll be fans for life. And even if they don’t like it – all the more for you!
How To Make Buttery Garlic Roasted Cauliflower
- Preheat your oven to 400°F. Lightly oil a baking sheet. You can use a large-sized roasting pan instead though if you have one.
- Get a large enough sized bowl and throw in your cauliflower florets. Mix up the olive oil and garlic puree until completely combined and then drizzle the mix over the cauliflower. Give it a toss so that the florets get lightly coated with the mixture.
- Once that’s done, you’re ready to start roasting. You’ll need to spread the florets out in one single layer to make sure they’re cooked evenly (hence why it’s better to have a larger sized pan or baking sheet). Add a sprinkle of salt and pepper but don’t go overboard – you can’t go back!
- Leave the cauliflower to roast in the oven for about 30 minutes and flip it at the halfway mark. Continue to roast until you get the amount of browning you’re happy with it. I like mine to be nice and browned for that extra flavor!
- When ready, remove your cauliflower from the oven and toss it with butter so it’s totally covered (yum!). And it’s NOM time!
Tips And Tricks For Making Buttery Garlic Roasted Cauliflower
- You could easily make this dish vegetarian with a butter substitute – you’ll find one in most large supermarkets!
- Cauliflower goes well with SO many dishes you’ll be spoiled for choice, but it’s especially excellent with chicken. Pair this buttery garlic roasted cauliflower with my lemon cilantro roast chicken recipe and you won’t look back: heaven!
- If you’re using a smaller cauliflower you should reduce the amount of butter you use to marinate accordingly.
More Cauliflower Recipes
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Buttery Garlic Roasted Cauliflower
This fast & delicious buttery garlic roasted cauliflower turns cauliflower from a ho-hum vegetable into one LOADED with flavor! It's my new favorite way to eat cauliflower!
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Side Dish
- Karlynn Johnston
- 1 head cauliflower washed and chopped into large florets
- 1 tbsp garlic puree
- 1/4 cup olive oil
- 2-3 tbsp buttery
- flaked sea salt to taste
- pepper to taste
Preheat your oven to 400°F. Lightly oil a large roasting pan or baking sheet.
Place the cauliflower florets into a large bowl. Combine the olive oil and the garlic puree. Drizzle over the cauliflower and then toss so that the florets are lightly coated with the garlic mixture.
Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper.
Roast the cauliflower in the oven for 25-30 minutes, turning halfway through. Roast until desired amount of browning is complete, we like ours nice and browned for flavor.
Remove from the oven and toss with the butter until coated. Serve and enjoy!
You can add in the butter 5-10 minutes before taking it out of the oven to get a browned butter taste as well!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.