Roasted Purple Cauliflower
Published Jun 20, 2025
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If you’ve never roasted purple cauliflower before, you’re in for a treat. It’s just as easy to prep as the white variety. However, the vibrant color makes it feel a little more special, like something you’d see at a fancy restaurant, not just your weeknight dinner table. Roasting brings out its natural sweetness and gives it irresistible golden edges. Then, add a sprinkle of Parmesan (totally optional, but highly recommended), and you’ve got a side dish that’s as beautiful as it is delicious. And it’s ready in less than 30 minutes!
Enticed by its beautiful color, I picked up a head of purple cauliflower at the farmers’ market last year, thinking it would be fun to try. However, the veggie turned out to be so delicious that it’s now something I grab whenever I see it. Bonus that my kids love the fun color. Over the years, I’ve perfected my cooking technique, ensuring it turns out tender with crisp edges and a delicious savory flavor. Then, I add Parmesan cheese for extra savory flavor, which makes it picky-eater-approved, too! Try it out, and I guarantee it will become one of your all-time favorite veggies.
Looking for more ways to use cauliflower? Try Turmeric Roasted Cauliflower, Cauliflower Baked Pasta, Roasted Cauliflower with Warm Shallot Vinaigrette, and Parmesan Roasted Cauliflower.
Ingredients
- Cauliflower – Obviously, we’re using purple cauliflower, though any white or colored cauliflower will work. Look for a large head of cauliflower that’s roughly 2 pounds, and cut it into bite-sized florets.
- Olive Oil – I prefer the strong, peppery taste of olive oil for this recipe, but you can swap it for avocado oil if you want something a little more neutral.
- Seasonings – I like to use a little garlic powder and salt for a subtle, savory taste, but feel free to go crazy and experiment with any herbs and spices you like best.
- Parmesan Cheese – Technically optional, but highly recommended, Parmesan adds a salty, savory taste and gooey texture that’s impossible to resist. For the best results, skip the pre-shredded options, buy a block of cheese, and grate it yourself!
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Nutritional Benefits of Purple Cauliflower
Almost too pretty to eat, purple cauliflower has a slightly stronger flavor than its white counterpart, offering mild, sweet, nutty tastes. The deep purple color is a natural result of the presence of anthocyanin, which is an antioxidant and may help prevent cancer, promote heart health, and boost immunity.
In addition, purple cauliflower is an excellent source of fiber, along with vitamins and nutrients, including:
- Vitamin C and Vitamin K
- Folate
- Pantothenic Acid
- Potassium
- Manganese
- Choline
- Magnesium
- Phosphorous
I don’t usually focus on the nutrition of an ingredient here on the site because I’m all about eating a variety of foods and enjoying them. Flavor is queen around here. But purple cauliflower has both the amazing flavor and all of those added perks!
How to Make It
Season – Toss the cauliflower florets with the oil and seasonings. Then, spread them out in an even layer on a large sheet pan or baking sheet with parchment paper, leaving space between each floret. This helps them brown and crisp evenly!
Roast – Transfer the cauliflower to the oven, and roast until tender. Then, flip the pieces over, add the Parmesan cheese (if using), and continue to roast until golden.
FAQs
Allow leftovers to cool completely. Then, transfer them to an airtight container and store them in the fridge for 3-5 days. To serve, quickly reheat your roasted purple cauliflower in the oven, microwave, or an air fryer just until warmed through.
I like to serve this dish as an appetizer or side dish, though it also makes for a tasty snack. For a well-rounded meal, I pair it with protein-rich main courses like Braised Short Ribs, Herb Marinated Pork Chops, or Blackened Cod.
More Easy Cauliflower Recipes
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Roasted Purple Cauliflower Recipe
Equipment
- Sharp Knife
- Mixing Bowl
- Half Sheet Pan
- Flat Spatula
Ingredients
- 1 head Purple Cauliflower, cut into florets (about 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/3 cup grated Parmesan Cheese (optional)
Instructions
- Preheat the oven to 425°F / 220°C.
- Toss cauliflower florets with olive oil, garlic powder, and salt. Spread out on a large sheet pan (be sure there is plenty of space between the florets so they will brown).
- Roast cauliflower, without turning, until nearly tender, 15 minutes.
- Remove cauliflower from the oven and use a flat spatula to gently flip the cauliflower. Sprinkle parmesan cheese over top.
- Return cauliflower to the oven and bake until cheese is melted and golden and cauliflower is tender, 5 to 10 minutes more (cook time will vary slightly depending on the size of the florets).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
