Description
Crispy roasted cauliflower with a golden crust and tender interior—savory, crunchy, and full of flavor. A satisfying, plant-based alternative that feels indulgent without any meat.
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
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets in olive oil until well coated.
- In a separate bowl, mix the cornstarch, garlic powder, smoked paprika, onion powder, salt, and pepper.
- Sprinkle the dry mix over the cauliflower, tossing to ensure even coating.
- Spread the florets in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Remove from the oven once golden and crispy; let rest a few minutes before serving.
Notes
- Add chili flakes or cayenne for extra heat.
- Use nutritional yeast or parmesan for a cheesier flavor.
- Add chickpea flour to the coating for a heartier texture.
- Toss with buffalo sauce after roasting for a spicy version.
- Reheat in the oven to maintain crispiness; avoid microwave for best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
