I love making this roasted cauliflower and garlic bowl when I want a comforting, nourishing meal that doesn’t require much effort. The cauliflower roasts until tender with crisp edges, while the garlic becomes mellow and fragrant. I often enjoy it as a simple main dish or build it into a hearty bowl with grains and fresh toppings.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and delivers big flavor. Roasting brings out the natural sweetness of the cauliflower and softens the garlic in the most delicious way. I also appreciate how flexible it is — I can keep it minimal or turn it into a full meal depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 medium head cauliflower, cut into florets
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika or dried oregano (optional)
Directions
I start by preheating my oven to 425°F (220°C).
I place the cauliflower florets in a large bowl and add the olive oil, minced garlic, salt, pepper, and optional spices.
I toss everything together until the cauliflower is evenly coated.
I spread the mixture out in a single layer on a baking sheet.
I roast the cauliflower for 25–30 minutes, stirring halfway through, until it’s tender and golden brown around the edges.
I serve it warm in a bowl, either on its own or over grains like rice or quinoa.
Servings And Timing
I usually get about 4 servings from this recipe. It takes around 10 minutes to prep and 30 minutes to roast, so I can have it on the table in about 40 minutes total.
Variations
I sometimes add chickpeas to the baking sheet for extra protein. When I want more color, I include carrots or red onion. I also like finishing the bowl with a drizzle of lemon juice, tahini sauce, or a sprinkle of fresh herbs.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I prefer using the oven or a skillet so the cauliflower keeps its roasted texture, but the microwave works well when I’m short on time.
FAQs
Can I make this recipe ahead of time?
I often prep the cauliflower and garlic in advance and store them in the fridge, then roast everything fresh when I’m ready to eat.
How do I keep the cauliflower from getting soggy?
I make sure the florets are spread out in a single layer and not overcrowded on the pan. This helps them roast instead of steam.
Can I use frozen cauliflower?
I can, but I find fresh cauliflower roasts better. If I use frozen, I roast it straight from frozen and expect a softer texture.
What can I serve with this bowl?
I like serving it with rice, quinoa, or farro, and sometimes add greens or a simple sauce for a complete meal.
Is this recipe suitable for meal prep?
Yes, I use it often for meal prep because it reheats well and pairs easily with different sides.
Conclusion
This roasted cauliflower and garlic bowl is one of those recipes I rely on when I want something simple, flavorful, and satisfying. With just a few ingredients and minimal prep, I can create a dish that feels comforting and wholesome every time I make it.
This Roasted Cauliflower and Garlic Bowl is a simple, nourishing dish featuring tender, golden cauliflower with mellow garlic. It’s a versatile base that works on its own as a light meal or paired with grains and fresh toppings for a heartier bowl.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 medium head cauliflower, cut into florets
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika or dried oregano (optional)
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, pepper, and optional paprika or oregano until evenly coated.
Spread cauliflower in a single layer on a baking sheet.
Roast for 25–30 minutes, stirring halfway through, until tender and golden brown on the edges.
Serve warm in a bowl, either on its own or over grains like rice or quinoa with your favorite toppings.
Notes
Add chickpeas to the baking sheet for extra protein and texture.
Include carrots or red onion for additional color and flavor.
Finish with a drizzle of lemon juice, tahini sauce, or a sprinkle of fresh herbs.
Ensure florets are spaced out so they roast evenly and don’t steam.
Use the cauliflower as a base for meal prep bowls with greens and grains.
