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Garlic Butter Roasted Cauliflower

Garlic butter roasted cauliflower gets crisp, browned edges from a two-stage roast at 425°F. Tossed with melted butter and fragrant garlic, the florets finish fork-tender and full of savory flavor.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 182
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower
  • 1 head cauliflower large (about 2 pounds), cut into 1 1/2-inch florets
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the garlic butter
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced

Equipment

  • 1 rimmed 18x13-inch baking sheet
  • 1 small skillet

Method
 

Roast the cauliflower
  1. Heat the oven to 425°F. Toss the cauliflower with the olive oil, salt, and pepper on a rimmed 18x13-inch baking sheet, spread in an even layer, and roast for 20 minutes.
Make the garlic butter
  1. While the cauliflower roasts, melt the butter in a small skillet over medium-low heat, add the garlic, and cook for 30 to 60 seconds until fragrant but not browned.
Finish the cauliflower
  1. Toss the cauliflower with the garlic butter, spread it back into an even layer, and roast for 5 to 8 minutes more, until fork-tender and browned at the edges.

Notes

For the best browning, keep the florets in a single even layer. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cauliflower can soften. For a dairy-free version, use plant-based butter.