Roasted Frozen Cauliflower with Curry and Thyme

Learn how to make oven baked frozen cauliflower that's perfectly browned, tender yet slightly crispy, and full of flavor.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings 1-cup servings

Calories 185kcal

Preheat the oven to 400 degrees F. Line a large baking sheet with a silicone mat or parchment paper.
Add the frozen cauliflower to a large mixing bowl. Toss with the olive oil followed by the curry, thyme, and salt until well-coated. If you don't want to use a bowl, you can also toss the cauliflower right on the baking sheet, but using a bowl helps ensure that the florets get well-coated.
Spread the cauliflower out in a single layer, making sure the florets aren't too close together, on the lined baking sheet.
Bake for 35 to 45 minutes or until the cauliflower is browned to your liking and is slightly crispy. Cooking times may vary depending on your oven and the size of the cauliflower, so keep an eye and increase or decrease the time as needed. Enjoy!
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A 1-pound bag of frozen cauliflower ends up yielding only about 2 to 3 servings after it's roasted, since the florets shrink down as they lose water. Double the recipe if you need more servings.
Be sure to use a large baking sheet for this recipe (and use 2 if you need to when doubling the recipe). The cauliflower need to be spread out and not too close together to prevent them from "steaming" each other with the water they release when baking. This is key to helping them get crispy in the oven.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven at 300 degrees F for 10 to 15 minutes or in the microwave.