Crispy Roasted Cauliflower (Better than Meat!)
Servings:
4 as a side dish
Prep Time:
10 minutes
Cook Time:
25–30 minutes
Total Time:
35–40 minutes
✅ Ingredients
-
1 large head of cauliflower (cut into bite-sized florets)
-
3 tbsp olive oil (or melted butter for richer flavor)
-
3 tbsp grated Parmesan cheese (optional but recommended for extra crispiness)
-
2 tbsp breadcrumbs (panko preferred)
-
1 tsp garlic powder
-
1 tsp smoked paprika (or regular paprika)
-
½ tsp turmeric (optional, for color + health boost)
-
Salt and freshly ground black pepper, to taste
-
Fresh parsley, chopped (for garnish)
-
Lemon wedges (for serving)
🔪 Instructions
Step 1: Prepare the Cauliflower
-
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
Wash the cauliflower, cut into florets, and pat them dry with a clean towel. (Drying helps them crisp up instead of steaming.)
Step 2: Season the Cauliflower
-
In a large bowl, toss cauliflower florets with olive oil until evenly coated.
-
Add Parmesan, breadcrumbs, garlic powder, paprika, turmeric (if using), salt, and pepper. Toss well so every piece is coated.
Step 3: Roast
-
Spread the cauliflower evenly on the prepared baking sheet in a single layer. Don’t overcrowd — this ensures crispiness.
-
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy at the edges.
Step 4: Serve
-
Remove from the oven and sprinkle with fresh parsley.
-
Serve hot with lemon wedges on the side — the squeeze of lemon makes the flavors pop!
🌟 Tips & Variations
-
Spicy version → Add cayenne pepper or chili flakes.
-
Cheesy twist → Sprinkle extra Parmesan in the last 5 minutes of baking.
-
Vegan option → Skip cheese and use nutritional yeast for a cheesy flavor.
-
Dipping sauces → Serve with garlic aioli, tahini sauce, ranch, or yogurt dip.
