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