• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Holidays » Thanksgiving » Crispy Smashed Cauliflower

    Crispy Smashed Cauliflower

    Nov 19, 2022 · by Valentina · 22 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!Yellow-rimmed dish with golden-brown cauliflower florets.

    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.

    Cauliflower florets, salt, pepper and olive oil on a dark wood cutting board.

    Ingredients for Smashed Cauliflower


    • 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.

    - 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. 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.

    Can you make 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.

    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!

    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
    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 mallet

    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

    Calorie count is only an estimate.

    NUTRITION

    Calories: 136kcal | Carbohydrates: 9g
    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.

    More Holiday Recipes

    • Tomato Poblano Salsa on a tortilla chip held above a dark grey bowl filled with more salsa.
      Recipes for Cinco de Mayo
    • Nutella Brownies (Gluten-Free)
    • Glazed Easy Eggnog Bundt Cake with Poppy Seeds on a pretty, glass cake pedistal.
      Eggnog Bundt Cake with Poppy Seeds
    • Persimmons on a cutting board with text that says 2022 Holiday Gift Guide.
      Guide for Cooks & Foodies

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    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.

    More about me →

    Seasonal Pumpkin Recipes

    • Several Pumpkin Almond Flour cookies in a white ceramic box on wood surface.
      Pumpkin Almond Flour Cookies for Halloween and Thanksgiving
    • close up of a slice of pumpkin pie
      Pecan Crusted Caramel Pumpkin Pie
    • One serving of Pumpkin Braised Short Ribs on a bed of polenta with pumplin in background
      Pumpkin Braised Short Ribs
    • Pumpkin Pasta with Sausage mixed into Pappardelle in a blue and white bowl
      Pumpkin Pasta Sauce with Sage and Sausage

    Fall Apple Recipes

    • Top view of Chai Apple BundtCake with apple slices in the middle on red and green cloths
      Chai Cake with Apples
    • Chopped Chicken-Apple Salad Recipe with Creamy Roasted Jalapeno Lime Vinaigrette -- This main course, chopped salad is full of sweet, savory and spicy flavors that you will definitely keep coming back for more of.
      Apple Cranberry Salad with Chicken
    • Brie cheese melted on bread with apples slices and a fresh thyme sprig
      Brie and Apple Grilled Cheese Melt
    • Close up of baked apple muffin in cupcake liner on parchment paper.
      Spiced Apple Butter Muffins

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved