🥦 Crispy Baked Cauliflower – Better Than Meat!
Ingredients
- 1 medium cauliflower, cut into florets
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- ½ tsp turmeric (optional for color)
- 3 tbsp soy sauce
- 2 tbsp tomato paste
- 2 tbsp honey or maple syrup
- 3 tbsp flour or cornstarch (for crispiness)
- ½ cup breadcrumbs (panko works best)
- ¼ cup grated Parmesan (optional but amazing)
- Fresh parsley to garnish (optional)
🔥 Instructions
1. Preheat Oven
Preheat to 425°F (220°C).
Line a baking sheet with parchment paper.
2. Prep the Cauliflower
Cut cauliflower into bite-sized florets.
Rinse and pat them very dry (the dryer, the crispier!).
3. Make the Sauce
In a large bowl, whisk together:
- Olive oil
- Soy sauce
- Tomato paste
- Honey (or maple syrup)
- Garlic
- Paprika
- Turmeric (optional)
- Salt & pepper
4. Coat the Cauliflower
- Add the florets to the sauce and mix until coated.
- Sprinkle in the flour or cornstarch and toss to coat — this helps create a crispy shell.
5. Add the Crunch
In a separate bowl, mix:
- Breadcrumbs
- Parmesan (if using)
Roll each floret lightly in the breadcrumb mixture or simply toss the mixture over everything and stir.
6. Bake
Spread cauliflower on the baking sheet in a single layer.
Bake 25–35 minutes, flipping halfway, until:
- Deep golden
- Crispy on the edges
- Tender inside
For extra crunch, broil for 2–3 minutes at the end.
7. Serve
Serve hot with:
- Garlic yogurt dip
- Ranch
- Spicy mayo
- Fresh parsley sprinkled on top
⭐ Tips for Extra-Crispy Cauliflower
- Use panko breadcrumbs for maximum crunch.
- Don’t overcrowd the pan—spread them out.
- Add chili flakes for spicy cauliflower “wings.”
- Air fryer option: 400°F for 15–18 min, shaking halfway.