📝 Crispy Vegan Roasted Cauliflower 🥦✨
Hey foodies! Today I’m sharing my all-time favorite Crispy Roasted Cauliflower recipe—perfect for appetizers, snacks, or a show‑stopping side dish. These golden bites are crunchy on the outside, tender on the inside, and totally vegan! 🌱💚
🛒 Ingredients
Cauliflower
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1 large head cauliflower (about 2 lbs), cut into bite‑size florets
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3 Tbsp olive oil (or avocado oil) 🫒
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1 Tbsp chickpea (or corn) starch 🌽
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1 tsp garlic powder 🧄
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1 tsp smoked paprika 🌶️
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½ tsp onion powder 🧅
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¼ tsp turmeric (for color & health boost) ✨
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½ tsp sea salt 🧂
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¼ tsp black pepper 🖤
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Pinch cayenne (optional, for heat) 🔥
Creamy “Sauce” Coating (optional but 🤌)
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½ cup vegan yogurt or sour cream 🥛
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1 Tbsp Dijon mustard
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2 tsp lemon juice 🍋
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1 tsp maple syrup 🍁
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1 clove garlic, minced
Dipping Sauce
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⅓ cup vegan mayo
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2 Tbsp sriracha (or favorite hot sauce) 🌶️
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1 Tbsp lime juice (or rice vinegar)
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1 tsp maple syrup 🍁
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Pinch smoked paprika
Garnish
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Chopped parsley or chives 🌿
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Lemon wedges 🍋
🔪 Instructions
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Preheat & Par‑bake
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Preheat oven to 425 °F (220 °C).
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Toss florets in oil; spread on a lined sheet. Roast 10 min.
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Mix Coating
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Whisk starch + spices in a bowl.
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Stir in yogurt/mustard/lemon/maple/garlic if using.
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Coat & Roast
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Lower oven to 400 °F (200 °C).
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Toss par‑baked florets in coating. Arrange spaced out.
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Bake 20–25 min, flipping halfway, until golden & crisp.
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Dipping Sauce
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Whisk mayo, sriracha, lime, maple, paprika. Adjust to taste.
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Serve & Enjoy
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Plate cauliflower, sprinkle herbs, add lemon wedges.
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Dip & crunch away! 😋
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💡 Tips & Variations
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Air Fryer: 380 °F for 15–18 min, shake halfway.
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Extra Crunch: Dust with panko before baking.
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Flavor Swaps: Try curry powder, za’atar, or nutritional yeast.
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Make‑Ahead: Prep florets & coating up to 8 hrs ahead.
📊 Nutrition (est. per 4 servings)
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Calories: ~180 kcal
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Fat: 9 g
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Carbs: 18 g
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Fiber: 6 g
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Protein: 5 g
