Description
This Baked Cauliflower is a savory, crispy, and deeply satisfying plant-based dish that rivals meat in texture and flavor. Perfect as a main, side, or taco filling, it’s roasted with bold spices until golden and caramelized—proving that veggies can absolutely steal the show.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2–3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder or cumin (optional)
- 1 tbsp nutritional yeast or grated Parmesan (optional)
- Optional: fresh lemon juice, chopped herbs, dipping sauce of choice
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and optional chili powder or cumin.
- Spread cauliflower in a single layer on the baking sheet, making sure not to overcrowd.
- Roast for 25–30 minutes, flipping halfway through, until edges are golden and crispy.
- Optional: Immediately after roasting, drizzle with lemon juice or sprinkle with nutritional yeast or Parmesan for extra flavor.
- Serve hot as a main, side dish, or taco filling.
Notes
- Toss with buffalo sauce after roasting for a spicy twist.
- Try soy-honey-ginger glaze for an Asian flavor profile.
- Use tandoori spices for an Indian-inspired variation.
- Drizzle with BBQ sauce and broil for 2–3 minutes for caramelization.
- Cut into small bites and serve with dipping sauces like ranch or aioli.
- Use an air fryer at 400°F (200°C) for 15–18 minutes for extra crispiness.
Nutrition
- Serving Size: 1 cup roasted cauliflower
- Calories: 120
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
