Roasted Frozen Cauliflower

Roasted frozen cauliflower is easy to make and comes out wonderfully caramelized and flavorful.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 117kcal

Olive oil spray extra-virgin
2 pounds frozen cauliflower florets
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon dried thyme

Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper. Spray the parchment paper with olive oil.
Arrange the frozen cauliflower florets in a single layer on the prepared baking sheet. They won't all be the same size - that's OK. Don't worry about it.
Spray the florets with olive oil and sprinkle them with salt, pepper, garlic powder, and dried thyme.
Bake the florets until golden brown, for 45-50 minutes. Serve immediately.

I use olive oil spray to coat the pan and the cauliflower florets. You can use olive oil and drizzle it on the cauliflower, but I like the convenience of spraying and the way it evenly coats the veggies.
During the last 15 minutes of cooking, you can sprinkle the florets with grated Parmesan.
To preserve its freshness and texture, bake the cauliflower from frozen.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I keep them in a glass food storage container, as shown in the photo below. Reheat them gently in the microwave at 50% power, or enjoy them cold in salads.