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Home » Gluten-Free Recipes » Gluten-Free Sides & Salads » Crispy Smashed Cauliflower

Crispy Smashed Cauliflower

Nov 19, 2022 · by Valentina · 22 Comments

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Crispy Smashed Cauliflower is a delectable dish that goes with almost everything, and if you're looking for a new, exciting, healthier side, this is it! It's the perfect low-carb alternative to potatoes and with essentially one ingredient, the flavor is nothing short of spectacular!

Crispy caramelized cauliflower on a ceramic yellow-rimmed, oval plate.

We usually expect to see some sort of potato or sweet potato dish at Thanksgiving. Why not make something new while at the same time, keeping with the same Thanksgiving side dish vibe?

Smashed cauliflower is the answer!

This healthier, low-carb and gluten-free dish fits right in with the holiday feast. And you won't believe how incredibly delicious the flavor is!

This is not to be confused with mashed cauliflower, which is completely different. Smashing is not mashing. 😉  To see the clear difference, reference my Garlic-Herb Smashed Potatoes and these mashed potatoes.  The difference is exactly the same for cauliflower.

Key Ingredients

Cauliflower florets, salt, pepper and olive oil on a dark wood cutting board.
  • cauliflower - You can purchase a whole head of cauliflower or bags of cauliflower florets. If you buy a head, choose one that's firm all over with tightly closed florets, and no dark spots.
  • salt & pepper - I prefer kosher salt and freshly ground black pepper.
  • olive oil - Extra virgin or regular is okay for this recipe.

Although there's only one main ingredient listed -- the cauliflower -- there's a second main "ingredient" which is caramelization. The gorgeous, golden-brown "crust" that forms evenly on both sides of the smashed cauliflower is just like adding another flavor, and it's magical!Sheet pan full of smashed cauliflower florets that are golden brown.

How to Make it

- Preheat the oven to 375°F.

- Add the cauliflower florets to a large mixing bowl, drizzle with olive oil, and sprinkle with the salt and pepper. Mix to coat all of the pieces with the oil.

Bowl with olive oil coated cauliflower pieces.

- Pour the florets onto a rimmed baking sheet and spread them out evenly.

Raw pieces of cauliflower on a sheet pan.

- Place it in the preheated 375°F oven for 20 minutes. Remove the pan from the oven and use a flat-bottomed spatula to flip the pieces over.

Cauliflower pieces that are soft of a sheet pan being flipped over with metal spatula.

- Roast for another 20 minutes. Remove from the oven and turn the temperature up to 475°F. At this point the florets should be soft.

Smooth meat mallet being used to flatten cauliflower florets.- Leaving them on the baking sheet, use a smooth meat mallet or the bottom of a your smallest sauté pan to gently press on the florets. They will become evenly flat on both sides and should be about ½-inch thick. Sheet pan filled with flattened pieces of cauliflower.

- Return them to the now 475°F oven and roast until the bottoms are golden brown, about 10 minutes. Then flip them over and continue to roast until golden brown on the other side, about 10 more minutes. Top view of sheet pan full of smashed cauliflower florets that are golden brown.

(More detailed instructions are in the recipe card below.)

Recipe Tips and Substitutions

  • To save some prep time, you can start with bagged cauliflower florets, rather than a head of cauliflower.
  • I find the cauliflower gets the best caramelization when it roasts on a baking sheet that's not lined with anything (i.e., foil, parchment) -- whether it's non-stick or not.
  • All this recipe needs to be outstanding is salt, pepper, olive oil and the oven -- however, feel free to add finely chopped herbs if you'd like. Thyme or rosemary would be lovely. Add this with the oil as you mix it with the cauliflower.
  • Roasting times might vary a little with this recipe because not all ovens are calibrated the same, and everyone's cauliflower florets will be slightly different sizes.
  • As a result of the above, if the florets are getting brown before it's time to smash them, check to see if they're soft, and if so, you can smash them earlier, and then proceed with the instructions from there.
Top view of smashed golden brown cauliflower florets in a yellow-rimmed serving dish.

Serving Suggestions

  • Serve it for a fabulous Thanksgiving side dish -- instead of, or in addition to potatoes for a low-carb choice.
  • Serve it alongside meat, poultry, other vegetables -- almost anything.
  • Add chicken and spinach to it and serve it as a main course.
  • Mix it into your salads.
  • Mix it into curry stews.
  • Make vegetarian tacos and burritos using the smashed cauliflower as the main ingredient.

Making it Ahead

  • Crispy smashed cauliflower can be made a day ahead, stored in the refrigerator in an airtight container, and reheated briefly in a hot oven just before you serve.
  • However, for maximum crispness, it's best to serve this as close as possible to the time it's removed from the oven.
  • To get started ahead of time, in the morning you can prep the florets to the point that they're ready to go in the oven. They can be covered with foil at room temperature, and then roast them about an hour before you're serving.

Smashed Cauliflower vs. Mashed and Roasted

  • Smashed. After cauliflower florets are softened, they're flattened and then evenly browned in a very hot oven to form a delicious caramelized crust on both sides. When they're smashed like this, you get some of the crust in every bite.
  • Mashed. After cauliflower is softened (steamed or roasted), it's then mashed into a smooth or chunky purée.
  • Roasted. Cauliflower florets or "steaks" are roasted in a very hot oven. Like the smashed version, these also form a caramelized crust -- only typically on much less surface area. Cauliflower steaks are an exception, but these are usually very large pieces.
Close up of smashed cauliflower florets on a yellow-rimmed platter.

More Scrumptious Cauliflower Recipes

  • Creamy Cauliflower Basil Soup
  • Cream of Jalapeño Cauliflower Soup
  • Cauliflower Bread with Gruyère
  • Fioretto Lemon-Cauliflower Salad
  • Whole Roasted Citrus Cauliflower

I hope you love this easy recipe as much as my family and I do! I'm hoping it becomes one of your favorite cauliflower recipes!

Sheet pan full of smashed cauliflower florets that are golden brown.

Smashed Cauliflower Recipe

Valentina K. Wein
Crispy Smashed Cauliflower a delectable dish that goes with almost everything, and if you're looking for a new, exciting, healthier side, this is it! It's the perfect low-carb alternative to potatoes and with essentially one ingredient, the flavor is nothing short of spectacular!
5 from 7 votes
Print
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American
Servings 4
Calories 136 kcal

Equipment

  • sheet pan
  • meat pounder

Ingredients
  

  • 1½ pounds cauliflower florets, washed and dried
  • 3 to 4 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat the oven to 375°F.
  • Prepare the cauliflower. If you've purchased a head of cauliflower, wash and dry it, and then cut and break into into small florets. (The weight of 1½-pounds is the weight of just the florets.)
    Add the florets to a large mixing bowl, drizzle them with olive oil and sprinkle with the salt and pepper. Mix to coat all of the pieces with the oil.
  • Begin roasting. Pour the cauliflower florets onto a rimmed baking sheet and spread them out evenly. Place it in the preheated 375°F oven for 20 minutes. Remove the pan and use a flat-bottomed spatula to flip the pieces over. Roast for another 20 minutes. Remove from the oven and turn the temperature up to 475°F.
  • Smash. Use a smooth meat mallet or the bottom of a your smallest sauté pan to gently press down on the florets. They will become evenly flat on both sides and should be about ½-inch thick. Return them to the now 475°F oven and roast until the bottoms are golden brown, about 10 minutes. Then flip them over and continue to roast until golden brown on the other side, about another 10 minutes.
  • Serve!

NOTES

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Calories: 136kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 342mg | Potassium: 510mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 82mg | Calcium: 38mg | Iron: 1mg
Keywords great for Thanksgiving, unique vegan sides, best low-carb recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

  1. Jeff the Chef @ Make It Like a Man!

    November 19, 2022 at 7:11 pm

    This cauliflower looks smashing! Hahaha! Really though, it looks incredibly delicious.

    Reply
    • valentina

      November 22, 2022 at 12:45 pm

      Thanks, Jeff, and I love the pun! Happy Thanksgiving! 🙂 ~Valentina

      Reply
  2. angiesrecipes

    November 19, 2022 at 8:20 pm

    Love the caramelized surface..they must have tasted amazing.
    angiesrecipes

    Reply
    • valentina

      November 22, 2022 at 12:45 pm

      Thanks, Angie! Yes, scrumptious. 🙂 ~Valentina

      Reply
  3. Marissa

    November 20, 2022 at 12:45 pm

    5 stars
    Look at that gorgeous golden brown! You make cauliflower look GOOD, Valentina. Smashing the florets for an even caramelization is genius!

    Reply
    • valentina

      November 22, 2022 at 12:44 pm

      Thanks so much, Marissa! I hope you have a delicious and delightful Thanksgiving.:-) ~Valentina

      Reply
  4. Karen (Back Road Journal)

    November 20, 2022 at 2:15 pm

    I have to agree with you, the caramelized cauliflower is one of our favorites. We enjoy it tossed with pasta.

    Reply
    • valentina

      November 22, 2022 at 12:43 pm

      Hi Karen. Oooooh delicious with pasta! Happy Thanksgiving to you and yours. 🙂 ~Valentina

      Reply
  5. 2pots2cook

    November 21, 2022 at 5:04 am

    5 stars
    Simple and soooo delicious!

    Reply
    • valentina

      November 22, 2022 at 12:42 pm

      Thank you, Davorka. Enjoy! 🙂 ~Valentina

      Reply
  6. David Scott Allen

    November 21, 2022 at 8:05 am

    What could be more perfect that the simplicity of this recipe? We are huge cauliflower fans — I just showed this to Mark, and he said, “That would make a great dinner some night.” I agree! Happy Thanksgiving, my friend!

    Reply
    • valentina

      November 22, 2022 at 12:42 pm

      And a very happy Thanksgiving to you and Mark! I'm sure it'll be a delicious one!:-) ~Valentina

      Reply
  7. Dawn

    November 21, 2022 at 10:04 am

    5 stars
    We really enjoy roasted cauliflower in our home, but I've never smashed it before. I can only imagine how good it is with those delicious golden brown crispy bits. And, guess what? I just happen to have a fresh head of cauliflower in my refrigerator so this recipe is happening asap. Can't wait!

    Reply
    • valentina

      November 22, 2022 at 12:40 pm

      Hi Dawn, I hope you try and love it. Happy Thanksgiving (belated, since yours was last month). 🙂 ~Valentina

      Reply
  8. Ben | Havocinthekitchen

    November 22, 2022 at 7:08 pm

    5 stars
    Yeah, smashed vegetables are often so much better, right? Lol
    These are some and perfectly cooked cauliflower with a terrific caramelization.

    Reply
    • valentina

      November 23, 2022 at 5:09 pm

      Thanks so much, Ben. Wishing you and yours a very Happy Thanksgiving! 🙂 ~Valentina

      Reply
  9. Raymund | angsarap.net

    November 28, 2022 at 1:45 pm

    5 stars
    This looks really good, I love the charred bits, they definitely will give it so much flavour.

    Reply
    • valentina

      November 28, 2022 at 9:41 pm

      Hi Raymund. Thanks so much. Yes, the little charred bits are the best! 🙂 ~Valentina

      Reply
  10. Dawn

    April 13, 2023 at 5:12 am

    5 stars
    Yummy yum yum! I gave this smashed cauliflower recipe a try and was it ever good! Love all the caramelization on the outside of the florets. Making again for sure...such a great side. 🙂

    Reply
    • Valentina

      April 13, 2023 at 3:04 pm

      Yay! Thanks so much Dawn. So happy you gave it a try and loved it! 🙂 ~Valentina

      Reply
  11. Frances

    July 26, 2023 at 10:35 am

    5 stars
    Took up a notch, by adding grated parmigiano cheese and breadcrumb to each side for each 5 minute crisping at the end. I also used a mixture of fresh cauliflower and broccoli florets. Really good stuff 🇮🇪

    Reply
    • Valentina

      July 26, 2023 at 11:45 am

      Hi Frances. I'm so happy you liked this! The added Parmesan is a delicious idea. Thanks for checking out my recipes and trying it. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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