Oven Roasted Cauliflower Cutlets

Name: Oven Roasted Cauliflower Cutlets
Prep time: 10 min
Cook time: 35 min
Yield: 4-5
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

These oven roasted cauliflower cutlets are simple, golden, and full of flavour. Just slice, season, and bake.

PREP TIME

10 minutes

COOK TIME

25-35 minutes

SERVES

4-5

About this recipe

I’ve been making oven roasted cauliflower long before these cutlet style ones started popping up everywhere. Growing up, cauliflower was always part of our table—baked, fried, roasted, even barbecued. So when I saw these cutlets trending, it honestly felt like a no-brainer. This is exactly how I’ve always treated cauliflower—simple, well seasoned, and cooked properly.

What I love about these oven roasted cauliflower cutlets is how little they need. A generous drizzle of olive oil, a good sprinkle of spice salt, and straight into the oven. That’s it. No complicated steps, no overthinking. And yet, they come out golden, slightly crisp on the edges, and full of flavour.

If you already enjoy cooking with cauliflower like I do, there are a few recipes on my site you’ll want to try next. My barbecue lemon cauliflower is something we make often at home—it’s bright, garlicky, and has that smoky flavour from the grill that makes it hard to stop eating. I also love my roasted cauliflower bulgur salad, which brings together warm roasted vegetables, fresh herbs, and a creamy tahini yoghurt dressing—it’s one of those meals that feels both light and filling at the same time. And if you’ve ever tried cauliflower in a wrap, you’ll know how well it works layered with sauces and fresh vegetables—it’s one of my all-time favourites.

These cutlets are also great when you’re entertaining. They look beautiful on a platter, and you can easily build on them—add labneh, herbs, or even turn them into a full vegetarian dish. It’s simple food, done properly, and sometimes that’s exactly what we need.

Ingredients

1 large cauliflower
Olive oil, for drizzling
Spice salt, for sprinkling ( see notes below)

Notes from Rouba

Slice the cauliflower thick—about 2 to 3 cm—so they hold their shape while roasting
Don’t be shy with the olive oil, it helps get those golden edges
Use the leftover florets, they roast just as well and shouldn’t go to waste
My spice salt makes a big batch, so you can keep it in a jar and use it across multiple recipes. download recipe card here
These are best spread out on the tray so they roast, not steam

Method

Step 1. Prepare the cauliflower and oven

Preheat the oven to 180°C (fan-forced) (350°F) and line a large baking tray with baking paper.

Make the spice salt now, if you haven't already. Spice Salt Recipe Here

Trim the base of the cauliflower and cut it in half through the centre. From each half, slice into thick cutlets about 2 to 3 cm thick. You will get a few full pieces from the middle and smaller florets from the sides, so keep everything.

Step 2. Season the cauliflower

Place the cauliflower cutlets and florets onto the prepared tray in a single layer. Drizzle generously with olive oil, making sure the flat surfaces are well coated, then sprinkle over the spice salt evenly. You can download the spice salt recipe card from the link provided.

Step 3. Roast until golden

Roast for 25 to 35 minutes, turning once halfway through, until the cauliflower is tender and golden with crisp edges.

A FEW THINGS YOU’LL WANT TO KNOW

How much olive oil should I use?
I like to drizzle generously so the cauliflower gets colour and doesn’t dry out, but you can adjust it to your preference.

What is spice salt?
It’s my go-to blend that I use across so many recipes. You can download the full recipe card here and keep a jar on hand—it works on vegetables, chicken, and meats.

Do I have to use this spice salt?
No, not at all. It’s just my go-to blend and adds a really nice flavour, but you can use any spice mix you like, even a store-bought one. You can also keep it simple with just salt and pepper—use what you have and make it your own.

Why are my cutlets breaking?
That’s normal. You’ll always get a few full slices from the centre and smaller florets from the sides. Just roast everything together.

Do the cutlets shrink when baking?
Yes, they do slightly. That’s why cutting them thick helps keep their shape and texture.

Can I serve this differently?
Absolutely. You can top them with labneh, fresh herbs, and build them into a full meal. They’re great as a side or turned into a full vegetarian dish.