Crispy Roasted Cauliflower – Better Than Meat!


If you're looking for a vegetable dish that rivals the satisfaction of meat, this Crispy Roasted Cauliflower is your answer. Golden brown on the outside, tender on the inside, and packed with bold spices, it's perfect as a main course or side dish. Whether served plain or transformed into "steaks," this recipe proves that cauliflower can hold its own against even the heartiest proteins.

Ingredients

For the Cauliflower

  • 1 large head of cauliflower, cut into florets (or left whole for cauliflower steaks)
  • 3 tablespoons olive oil (or avocado oil for extra crunch)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

Optional Toppings

  • Fresh lemon juice (for brightness)
  • Chopped fresh parsley or cilantro (for color)
  • Crushed red pepper flakes (for heat)
  • Tahini sauce or yogurt dip (for serving)

Instructions

Step 1: Prep the Cauliflower

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. If making florets, break the cauliflower into bite-sized pieces. For cauliflower steaks, slice the head vertically into ½-inch thick slabs, leaving the core intact for structure.

Step 2: Season the Cauliflower

  1. In a mixing bowl, toss the cauliflower florets or steaks with olive oil until evenly coated.
  2. Sprinkle generously with cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure all pieces are seasoned.

Step 3: Roast to Perfection

  1. Spread the florets in a single layer on the prepared baking sheet, ensuring space between each piece for crispiness. For steaks, place them flat on the sheet.
  2. Roast in the preheated oven for 20–25 minutes for florets, flipping halfway through, or 30–35 minutes for steaks, until the edges are golden brown and crispy.

Step 4: Finish and Serve

  1. Remove the roasted cauliflower from the oven and squeeze fresh lemon juice over the top if desired.
  2. Garnish with chopped parsley or cilantro and a sprinkle of red pepper flakes for added flair.
  3. Serve alongside a creamy tahini sauce, yogurt dip, or drizzled with olive oil and balsamic glaze.


 

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