You just need to be patient - it takes a bit longer compared to fresh, but it’s still ready in about an hour. I’m so very grateful for frozen vegetables! Produce is always a bit of a struggle, isn’t it? You try to buy enough to last you about a week, no waste, no spoilage. But despite your best intentions, fresh produce doesn’t always last for the entire week. That’s when frozen vegetables swoop in and save the day! They are always there in the freezer, awaiting their turn patiently. And when I’m out of fresh veggies, I’m always grateful to have them on hand. They are just so convenient!
Ingredients
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Frozen cauliflower: I use two 1-lb. bags of cauliflower florets. Olive oil spray: I use it to spray the pan as well as the cauliflower florets. You can use olive oil - I simply like the convenience of spray and the way it evenly coats the veggies. To season: I use kosher salt, freshly ground black pepper, garlic powder, and dried thyme.
Instructions
Roasting frozen cauliflower is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your very first step is to preheat your oven. You want it set to 400°F - so that’s a hot oven, but not super-hot. This is a good temperature for slowly caramelizing the outside of the vegetable while making the inside nice and tender, almost buttery. Next, scatter the florets over a parchment-lined, olive-oil-coated rimmed baking sheet. Spray the florets with oil and season them with the spices. Make sure to use parchment paper that can withstand this oven temperature, or use nonstick foil instead. Bake the cauliflower until it’s golden brown. In my oven, this takes 45-50 minutes. I would start checking after 40 minutes just in case.
Expert tip
Frozen cauliflower florets are typically not all the same size - in fact, they greatly vary in size - but that’s fine. Don’t worry about it.
Frequently asked questions
Variations
Here are a few ideas for changing up the basic recipe:
You can use melted butter instead of olive oil. It’s very tasty!Try using dried oregano instead of thyme.If you like your food spicy, a pinch of cayenne is very good.During the last 15 minutes of cooking, you can sprinkle the florets with grated parmesan.
Serving suggestions
This is a very versatile side dish that works with so many main dishes! But since I cook it in a 400-degree oven, I like to serve it with an entree that I can cook in the same oven. So I often serve it with one of the following:
Meatballs in tomato sauceSpicy drumsticksGround beef casseroleSpicy shrimp
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. Or enjoy them cold in salads. They make a great addition to this simple arugula salad.
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Recipe card
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