Italian Cauliflower (Only 10 Minutes to Prep)
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We all know roasted cauliflower is amazing, but have you tried Italian cauliflower? I’ve made this countless times, and it never fails to impress with its simple ingredients and foolproof method. This recipe will convince you that Italian seasoning and cauliflower were made for each other – plus, it’s only 10 minutes of prep!
I first made this roasted Italian cauliflower one night when I was throwing together a pasta dinner. My family loves pasta, but that night, I didn’t have many veggies on hand to sneak into the sauce for a more balanced meal. What I did have was a head of cauliflower sitting in the fridge, begging to be used.
So, I chopped it up, tossed it with some olive oil, Italian seasoning, and salt, and popped it in the oven. I made the pasta during its cook time – then, when it came out golden and crispy, I knew I’d discovered something special – especially when we dipped them in some leftover pesto. The way the cauliflower soaked up those classic Italian flavors was pure magic – and it’s been a staple side dish for us ever since. It’s one of those recipes you only have to look at once, and it’s so easy that you’ll never need to look at the recipe again!
Key ingredients
This Italian roast cauliflower is made with all familiar ingredients. You probably have most of them already. This is what you need:
- Cauliflower: The star of the show. Choose one large or two small heads.
- Italian seasoning: I blend my own; it’s easy and I already own the herbs. But you can also use store-bought.
- Lemon juice: Fresh is always best as lemon juice in bottles has a slightly off flavor.
- Pesto: Adds a herbaceous element that elevates the cauliflower. I encourage you to try one of my pesto recipes I’ve listed in the recipe card notes as homemade pesto is miles above store-bought.
Bonus tip: To avoid mushy cauliflower, dry it off after rinsing it, patting it dry with a paper towel to remove excess moisture.
How to make Italian cauliflower in an air fryer
Follow all the same prep work—cutting up the cauliflower and tossing it in olive oil, Italian seasoning, and sea salt. Then, add them to your air fryer for around 12-15 minutes at 380 degrees Fahrenheit. Check them to ensure they’re cooked to your liking, then remove them, squeeze the lemon juice over them, and serve them alongside the pesto.
Variations to try
If you want to switch things up, you can easily change the seasonings to suit what you’re serving it with, or what you’re craving. Here are some ways you can mix it up:
- Cheesy cauliflower: Sprinkle some freshly grated parmesan cheese over the cauliflower in the last 20 minutes of baking.
- Spice it up: Add some smoked paprika, cayenne pepper, a crack of black pepper, or red pepper flakes to the mix.
- Garlic cauliflower: Toss minced garlic with the cauliflower before roasting for more savory depth.
- Pesto rosso: You can also serve this with red pesto, known as pesto rosso, made from sundried tomatoes. It’s a different flavor – but just as tasty!
- Finishing touches: A sprinkle of capers adds a briny touch.
Storage tips
To store: Leftovers store and reheat well! Let them cool to room temperature, then transfer them to an airtight container and store them in the fridge for up to four days.
To reheat: I like to reheat Italian cauliflower in the oven to maintain the crispy finish. You can also use an air fryer for 10 minutes at 400 degrees Fahrenheit. The microwave will make them too soft for my liking.
To freeze: This recipe is best when freshly made, as the texture changes in the freezer, meaning it won’t be as crispy. If you want to freeze it, do so for up to three months.
What to serve with Italian cauliflower
When it comes to mains, I most often serve this with baked chicken breast or baked pork chops, and a side salad. I also love it with sheet pan chicken tzatziki and meatball stuffed peppers.
Italian Cauliflower Recipe
Ingredients
- 3 lb cauliflower (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- Juice from ½ lemon
- ¼ cup pesto (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the cauliflower on a large baking sheet and toss it with the olive oil, Italian seasoning, and sea salt.3 lb cauliflower, 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon sea salt
- Put the baking sheet into the oven and roast for 30-35 minutes, tossing halfway through, until the cauliflower is soft and browned in many spots.
- Squeeze the juice from half a lemon over the cauliflower and serve with the pesto on the side.Juice from ½ lemon, ¼ cup pesto
Notes
Nutrition
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This looks delicious. Can I make ahead of time?
Leftovers do reheat well!
This turned out fantastic! I made it to go with some chicken breasts for a side and loved it.