Crispy Roasted Cauliflower (So Good It Rivals Meat!)

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Crispy Roasted Cauliflower (So Good It Rivals Meat!)

Description

This Crispy Roasted Cauliflower recipe transforms a simple vegetable into a crave-worthy dish with deep flavor and irresistible texture. Roasted at high heat, the cauliflower develops a golden, crunchy exterior while staying tender and juicy inside. It’s perfect as a snack, side dish, or even a main for plant-forward meals. Simple ingredients, big flavor, and absolutely delicious.

Ingredients

  • 1 large head of cauliflower, cut into bite-size florets
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese (optional but highly recommended for crispiness)
  • 1/2 cup breadcrumbs or panko (optional for extra crunch)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1/2 teaspoon dried parsley or Italian seasoning
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare cauliflower: Wash, dry thoroughly, and cut into even-sized florets.
  3. Season: In a large bowl, toss cauliflower with olive oil, garlic powder, paprika, onion powder, salt, and pepper.
  4. Add crunch: Sprinkle in Parmesan and breadcrumbs (if using). Toss until florets are evenly coated.
  5. Arrange: Spread cauliflower in a single layer on the baking sheet, leaving space between pieces.
  6. Roast: Bake for 25–30 minutes, flipping halfway, until deeply golden and crispy.
  7. Finish: Garnish with fresh parsley and serve hot.

Recipe Notes

  • Dry cauliflower thoroughly—moisture prevents crisping.
  • For extra crispiness, avoid overcrowding the pan.
  • Parmesan adds umami flavor and helps create a crunchy crust.

Tips for Best Results

  • High heat is key: Don’t lower the oven temperature.
  • Flip once only: Too much turning can reduce crispiness.
  • Extra crunch: Broil for the last 2–3 minutes if needed.
  • Flavor boost: Serve with garlic aioli, yogurt dip, or spicy mayo.

Servings

  • Serves: 4
  • Serving size: About 1½ cups per serving

Nutritional Information (Approximate per serving)

  • Calories: 220–250 kcal
  • Protein: 8–10 g
  • Fat: 14 g
  • Carbohydrates: 18–22 g
  • Fiber: 6 g
  • Vitamin C: 75% DV
  • Calcium: 15% DV

(Values vary depending on cheese and breadcrumb use.)

Health Benefits

  • Low-calorie & filling: Great for balanced eating.
  • High in fiber: Supports digestion and gut health.
  • Rich in antioxidants: Helps reduce inflammation.
  • Plant-based & versatile: Ideal for vegetarian meals.

Q & A

Q: Can I make this recipe vegan?
A: Yes! Skip the Parmesan or use nutritional yeast or vegan cheese.

Q: Can I use frozen cauliflower?
A: Fresh works best. Frozen releases too much moisture and won’t get as crispy.

Q: How do I store leftovers?
A: Refrigerate up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Q: Can I air fry this instead?
A: Absolutely. Air fry at 400°F (200°C) for 12–15 minutes, shaking halfway.

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