ROASTED CAULIFLOWER WITH TOMATOES AND BASIL
I think that roasting vegetables is probably the tastiest way to prepare any veggie, especially something kind of crunchy like cauliflower or broccoli. This recipe is a great side dish that you can customize with a bunch of different flavors, but you can’t go wrong with tomatoes and lots of fresh basil. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 40 minutes
1 large head cauliflower, cut into florets
1½ cups cherry tomatoes
2 to 3 tablespoons (45 ml) extra-virgin olive oil
1 tablespoon (15 ml) garlic powder
Salt
Freshly ground black pepper
¼ to ½ cup fresh basil, torn
2 tablespoons (30 ml) slivered almonds
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, spread out the cauliflower florets and cherry tomatoes, and drizzle with the olive oil. Season with the garlic powder, salt, and pepper, and gently toss so the vegetables are well coated.
- Bake for 20 to 30 minutes, checking halfway through the cooking time and moving them around with a spatula so all sides get browned. Leave them in for an additional 5 to 10 minutes if they aren’t crisping up around the edges yet.
- Transfer to a serving bowl, top with the basil and almonds, and serve.
VARIATION 1 ROASTED CAULIFLOWER AND ASPARAGUS: In spring, replace the tomatoes with 1 cup (240 ml) chopped asparagus and follow the recipe as written. Finish with a squeeze of lemon and fresh parsley instead of basil.
VARIATION 2 ROASTED CAULIFLOWER WITH BROCCOLI AND TOMATOES: For even more vegetables and variety, add 2 or 3 handfuls broccoli florets to the baking sheet. Add an extra teaspoon garlic powder to the mix, and bake according to the original recipe. Finish with a squeeze of lemon juice, if desired.
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Roasted cauliflower with tomatoes and basil is a simple side that punches well above its weight. The florets roast at high heat until their edges crisp and caramelize, then get finished with torn fresh basil and slivered almonds for crunch and perfume. It's the sort of vegetable dish that gets quietly finished before the main course arrives.
Pro Tips
- Don't crowd the baking sheet — the cauliflower needs space and hot air to roast rather than steam into softness.
- Give it the full 30 minutes and check the edges; you want deep brown, almost charred tips, not pale gold.
- Add the basil only after roasting, off the heat, so its oils stay bright and fragrant rather than cooked out.
- Toast the slivered almonds in a dry pan for a couple of minutes first — raw almonds taste flat next to caramelized cauliflower.
Frequently Asked Questions
Can I use frozen cauliflower for roasting?
Fresh is much better here — frozen cauliflower releases water and roasts up soft instead of crisp. If you must use frozen, thaw and dry it thoroughly first.
What temperature gives the crispiest cauliflower?
400°F with plenty of space on the pan works reliably. Hotter (up to 425°F) browns faster but watch the garlic so it doesn't burn.
Does this dish work at room temperature?
Beautifully. It's excellent as part of a buffet or grain-free mezze spread, and the flavors stay lovely as it cools.
Can I make this into a main dish?
Top it with a fried egg, or toss with shredded chicken and a squeeze of lemon for a light supper.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Bake for 20 to 30 minutes, checking halfway through the cooking time and moving them around with a spatula so all sides get browned. Leave them in for an additional 5 to 10 minutes if they aren’t crisping up around the edges yet.
- Transfer to a serving bowl, top with the basil and almonds, and serve.
