Absolutely! Here’s a full recipe for your Crispy Roasted Cauliflower—a satisfying, flavorful plant-based dish that might just make you forget about meat altogether.
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Crispy Roasted Cauliflower
Baked cauliflower tastes better than meat! This recipe proves just how flavorful and versatile vegetables can be.
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Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil (or avocado oil)
- 2 tablespoons cornstarch (for extra crispiness!)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: pinch of chili flakes or cayenne for heat
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Instructions:
- Preheat Oven:
- Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.
- Prep the Cauliflower:
- Rinse and dry the cauliflower, then cut into evenly sized florets for even roasting.
- Coat for Crispiness:
- In a large bowl, combine olive oil, cornstarch, and all the seasonings.
- Add the cauliflower florets and toss thoroughly until every piece is well coated.
- Arrange & Roast:
- Spread the cauliflower in a single layer on the prepared baking sheet, making sure they aren’t crowded (use two trays if needed for max crispiness).
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Serve:
- Serve hot as a side dish, snack, or even over rice, salad, or in a wrap.
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Optional Add-Ons:
- Fresh lemon juice or zest for brightness before serving
- Fresh herbs like parsley or cilantro for color
- Dipping sauce: Try with tahini, ranch, spicy aioli, or yogurt sauce
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Tips for Max Crispiness:
- Make sure the cauliflower is dry before seasoning.
- Don’t overcrowd the pan—airflow = crisp edges.
- Add a couple of minutes under the broiler at the end if you want it extra toasty.
Let me know if you’d like a variation with Parmesan, buffalo sauce, or air fryer instructions!