Roasted frozen cauliflower is easy to make and turns out browned and flavorful. It takes a little longer than fresh cauliflower, but the delicious results are well worth it.
I love having frozen vegetables in the freezer. They're always there when I run out of fresh produce and need a quick side dish. Roasted frozen cauliflower, caramelized and delicious, is a great reminder of how good frozen vegetables can be.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Frozen cauliflower: I use two 1-pound bags of cauliflower florets.
- Olive oil spray: I use it to coat the pan and the cauliflower florets. You can use olive oil and drizzle it over the cauliflower, but I like the convenience of spraying and how it coats the veggies evenly.
- To season: I use simple pantry spices, including kosher salt, black pepper, garlic powder, and dried thyme.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Scatter the cauliflower florets over a parchment-lined, rimmed baking sheet coated with olive oil. Spray them with olive oil and season them.
Bake the cauliflower at 425°F for 30-40 minutes, until it's golden brown. Serve immediately.
I roasted some cauliflower from frozen today using this recipe, and it turned out great! Thanks for the recipe!
Katie
Read more comments
I roasted some cauliflower from frozen today using this recipe, and it turned out great! Thanks for the recipe!Recipe Tips
- Frozen cauliflower florets come in different sizes. Don't worry about it. You can bake them all together until the larger ones are browned. If you notice that the smaller ones are becoming too dark, transfer them to a plate and continue roasting the larger ones.
- The main difference between roasting frozen and fresh cauliflower is that frozen cauliflower doesn't crisp up as much as fresh roasted cauliflower. It's tender and buttery, but not very crispy.
- To prevent soggy florets, use a large baking sheet and space the florets apart. If needed, use two baking sheets and rotate them midway.
- I bake the florets undisturbed without stirring or flipping, as this promotes browning and caramelization.
Recipe FAQs
No. It's best to roast it directly from frozen. Thawing causes the florets to release more moisture, which can make them soggy. Roasting them straight from the freezer helps them cook evenly while allowing the high oven heat to evaporate excess moisture.
Yes. Toss the florets with olive oil and seasonings, spread them in a single layer, then cook them at 400°F for 10 to 15 minutes, shaking the basket halfway through.
Theoretically, yes, but the results won't be as good. Oil helps the florets brown and develop crisp edges. It also adds flavor. Without oil, the cauliflower will cook and soften, but it won't caramelize as well and won't be as flavorful.
Yes. Sprinkle grated Parmesan over the florets during the last 10 minutes of roasting. This allows the cheese to melt and lightly brown without burning.
Serving Suggestions
Since I cook it at 425°F, I like to serve this side dish with a main course that I can cook in the same oven, such as chicken leg quarters, baked cod, and rack of lamb.
In the photo below, you can see mixed frozen veggies (cauliflower and broccoli) served with baked salmon. Since the cauliflower pieces were small, I was able to bake both the veggies and the fish from frozen at 425°F for about 25 minutes.
Storing Leftovers
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 uncovered in a 350°F oven, or enjoy them cold in salads and antipasti plates. They make a great addition to this simple arugula salad.
Recipe Card
Roasted Frozen Cauliflower
Video
Ingredients
- 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
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper. Spray the parchment paper with olive oil.Olive oil spray
- Arrange the frozen florets in a single layer on the prepared baking sheet. Don't thaw them first.2 pounds frozen cauliflower florets
- Spray the florets with olive oil and sprinkle them with salt, pepper, garlic powder, and dried thyme.1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon dried thyme
- Bake the florets until tender and golden brown, 30-40 minutes (start checking after 20 minutes). Serve immediately.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- Frozen cauliflower florets come in different sizes. You can bake them all together until the larger ones are browned. If the smaller ones are becoming too dark, transfer them to a plate and continue roasting the larger ones.
- During the last 10 minutes of cooking, you can sprinkle the florets with grated Parmesan.
- To prevent soggy florets, use a large baking sheet and space the florets apart. If needed, use two baking sheets and rotate them midway.
- I bake the florets undisturbed without stirring or flipping, as this promotes browning and caramelization.
- Air fryer instructions: Toss the florets with olive oil and seasonings, spread them in a single layer, then cook them at 400°F for 10 to 15 minutes, shaking the basket halfway through.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven or enjoy them cold in salads and antipasti plates.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Katie says
I roasted some cauliflower from frozen today using this recipe, and it turned out great! Thanks for the recipe!
Vered DeLeeuw says
You're very welcome, katie! I'm so glad you liked it. Thank you for taking the time to leave a review.