This golden, crispy roasted cauliflower is packed with flavor and irresistible crunch. Perfect as a side dish or a main course substitute, it’s a delicious alternative to meat that everyone will love.
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil
- 1/2 cup panko breadcrumbs (for extra crispiness)
- 1/4 cup grated Parmesan cheese (optional but adds great flavor)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for a spicy kick)
- 1 tbsp fresh parsley, chopped (for garnish)
- Juice of 1/2 lemon (for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the cauliflower florets with olive oil until well coated.
- In a separate bowl, mix panko breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Sprinkle this mixture over the cauliflower and toss until evenly coated.
- Spread the cauliflower florets in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Sprinkle with fresh parsley and a squeeze of lemon juice before serving. Enjoy this crispy roasted cauliflower on its own or pair it with your favorite dipping sauce!
Variation
- Use curry powder instead of smoked paprika for an Indian twist.
- Add a pinch of turmeric for additional color and health benefits.
- Substitute Parmesan with nutritional yeast for a vegan option.
Cooking Notes
- Ensure cauliflower is cut into even-sized florets for uniform cooking.
- Feel free to adjust seasoning according to your taste.
- If not crispy enough, broil for an additional 2-3 minutes at the end.
Serving Suggestions
- Serve alongside grilled chicken or fish for a complete meal.
- Offer with a side of garlic aioli or tahini for dipping.
- Pair with quinoa salad for a nourishing vegetarian entree.
Tips
- Make sure the cauliflower is thoroughly dried before seasoning to ensure crispiness.
- Use freshly grated Parmesan for better flavor and texture.
- Adjust the amount of cayenne pepper according to spice preference.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 6g
- Sodium: 340mg
Frequently Asked Questions
- Can I make this recipe without breadcrumbs?
Yes, for a gluten-free version, skip the breadcrumbs or use gluten-free alternatives. - What other vegetables can I roast with cauliflower?
Try adding broccoli, Brussels sprouts, or carrots. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can this recipe be made vegan?
Yes, replace Parmesan with nutritional yeast and ensure no dairy-containing products are used.
Conclusion
Crispy Roasted Cauliflower is a delightful, healthier alternative to traditional side dishes, offering a satisfying crunch and bold flavors that will impress even the most ardent meat lovers. Perfect for any meal, these spicy, cheesy bites make a great companion to any dish, adding both texture and taste. Enjoy as a flavorful vegetarian substitute, and savor every crispy bite.
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Crispy Roasted Cauliflower – Better Than Meat!
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This golden, crispy roasted cauliflower is packed with flavor and irresistible crunch. Perfect as a side dish or a main course substitute, it’s a delicious alternative to meat that everyone will love.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil
- 1/2 cup panko breadcrumbs (for extra crispiness)
- 1/4 cup grated Parmesan cheese (optional but adds great flavor)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for a spicy kick)
- 1 tbsp fresh parsley, chopped (for garnish)
- Juice of 1/2 lemon (for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the cauliflower florets with olive oil until well coated.
- In a separate bowl, mix panko breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Sprinkle this mixture over the cauliflower and toss until evenly coated.
- Spread the cauliflower florets in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
- Sprinkle with fresh parsley and a squeeze of lemon juice before serving. Enjoy this crispy roasted cauliflower on its own or pair it with your favorite dipping sauce!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Roasted cauliflower, crispy cauliflower, vegetarian, side dish
