Name: Crispy Roasted Cauliflower – Better Than Meat!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium cauliflower head, cut into florets; 2 tablespoons olive oil; 2 tablespoons cornstarch or arrowroot powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional: 1 tablespoon nutritional yeast or grated parmesan

This crispy roasted cauliflower is a game-changer when it comes to plant-based meals. With golden edges and a tender interior, it’s savory, crunchy, and packed with flavor. Whether I’m making it as a side dish or the main event, this dish always delivers a meaty satisfaction without any actual meat.

Crispy Roasted Cauliflower – Better Than Meat!

Why You’ll Love This Recipe

I love how this recipe transforms simple cauliflower into something incredibly crave-worthy. The high-heat roasting brings out a natural sweetness while the crispy coating adds texture that mimics fried food—minus the grease. It’s gluten-free, low in carbs, and perfect for everything from a snack to a centerpiece for dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cauliflower head, cut into florets
olive oil
cornstarch or arrowroot powder
garlic powder
smoked paprika
onion powder
salt
black pepper
optional: nutritional yeast or grated parmesan for extra flavor

directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
I toss the cauliflower florets in olive oil until well coated.
In a separate bowl, I mix the cornstarch, garlic powder, smoked paprika, onion powder, salt, and pepper.
I sprinkle this dry mix over the cauliflower, tossing everything to ensure even coverage.
I spread the florets in a single layer on the baking sheet and roast them for 25–30 minutes, flipping halfway through for an even crisp.
Once golden and crispy, I remove them from the oven and let them rest a few minutes before serving.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish. The total time needed is about 35 minutes: 10 minutes for prep and 25 minutes for roasting.

Variations

Sometimes I add a sprinkle of chili flakes or cayenne for heat. If I want a cheesier version, I toss in nutritional yeast or grated parmesan before baking. For a heartier texture, I occasionally add chickpea flour to the coating. I’ve also experimented with dipping the florets in buffalo sauce after roasting for a spicy, tangy twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 375°F (190°C) for 10–15 minutes to restore crispiness. Microwaving is faster, but it does make the cauliflower a bit soft.

FAQs

How do I keep the cauliflower crispy?

I make sure not to overcrowd the pan and roast at a high temperature. Giving space between florets helps them brown instead of steam.

Can I use frozen cauliflower?

Yes, but I always thaw and dry them thoroughly before roasting to avoid sogginess.

What dips go well with crispy roasted cauliflower?

I like serving it with garlic aioli, ranch, tahini sauce, or a simple squeeze of lemon for brightness.

Is this recipe keto-friendly?

Yes, it’s low in carbs, especially if I use arrowroot powder or omit the starch altogether.

Can I air fry this instead?

Absolutely. I air fry at 400°F (200°C) for 15–20 minutes, shaking halfway through, for an even crispier texture.

Conclusion

Crispy roasted cauliflower has become one of my go-to dishes when I want something healthy that still hits all the right comfort food notes. It’s easy, flavorful, and endlessly customizable. Whether I’m meal prepping, entertaining, or just craving something satisfying, this recipe never lets me down.