Roasted Frozen Cauliflower
Roasted Frozen Cauliflower is a great side dish for any meal. In only 20 minutes, these roasted cauliflower florets will be perfectly cooked, adding a delicious vegetable side to your dinner.
Having different frozen vegetables on hand is a must in my house. It’s so easy to incorporate a side of vegetables for dinner with frozen vegetables. And you don’t have to compromise on flavor just because they are frozen! Try my how to cook frozen peas recipe to find out. Whether they are roasted or steamed, a side of buttered vegetables is the perfect pairing for any meal.
Why This Recipe Works
- This recipe is simple and easy to follow. It also uses the oven so you don’t have to babysit the vegetables on the stove — making it a hassle-free side for dinner.
- We use frozen cauliflower so it’s already prepared and ready to go!
- You don’t need to thaw the cauliflower beforehand.
- Roasting vegetables is one of my favorite things and I know you’ll love it, too! The finished dish tastes amazing. The flavor and texture of the vegetables is SO good. You’ll never guess frozen cauliflower was used.
- Frozen Cauliflower Florets: Adding a vegetable side dish doesn’t have to be a big thing! Grab a bag of frozen vegetables (you don’t need to thaw them) and your oven and you’ll see how delicious and easy roasted frozen cauliflower can be.
- Olive Oil: A much healthier and lighter option than butter, the olive oil is drizzled over the vegetables and helps add flavor.
- Salt & Pepper: Add this to your liking.
- Place the frozen cauliflower on a baking sheet and drizzle the olive oil overtop. Toss to coat.
- Add your desired amount of salt and pepper and toss again.
- Spread the cauliflower so none of the florets are on top of each other.
- Roast the vegetables in the oven for 15 minutes. Stir the cauliflower and roast for an additional 5-10 minutes or until golden brown.
If you want to add some extra flavor add a pinch of garlic powder and onion powder to the mix when adding the salt & pepper.
You can also sprinkle some freshly grated parmesan cheese overtop of the cauliflower after stirring it and before roasting for the final 5-10 minutes.
This recipe can also be used with zucchini spears, carrots, summer squash, etc. You’ll just need to keep an eye on them since some vegetables will take longer or shorter amounts of time to cook in the oven.
Store any leftover roasted frozen cauliflower in an airtight container in the fridge for 3-4 days.
Yes! Roasting the cauliflower at a high heat helps get the frozen vegetable golden brown and crisp.
Nope! Another glorious reason this is such an easy side dish to make.
This is one of the reasons I love roasting my vegetables, especially frozen vegetables. Roasted vegetables keep a firmer texture.
If you are using fresh (not frozen) cauliflower, yes, definitely wash it. Sometimes with frozen vegetables the bags will say “washed and ready to eat” or something like that on them, so if that’s the case, you won’t need to wash the frozen cauliflower florets.
About 3 to 5 days. Store cooked cauliflower in an airtight container in the refrigerator.
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Roasted Frozen Cauliflower
- 16 oz bag of frozen cauliflower
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat oven to 450°F.
- Place the frozen cauliflower on the baking sheet. Drizzle the olive oil overtop and toss to coat.
- Add the kosher salt and pepper and toss again.
- Distribute the cauliflower in an even layer along the baking sheet. Roast in the oven for 15 minutes. Remove the pan from the oven, and flip/stir the cauliflower. Roast for an additional 5-10 minutes or until the cauliflower is golden brown with crispy edges.