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From the author, Renee Press: The technique used to prepare this crispy, savory, and satisfying cauliflower is perfect for these cool fall nights. Especially useful when you want to make a veggie dish that everyone will not only enjoy but devour. You can use the same ingredients and preparation on other veggies like broccoli, potatoes, yams, mushrooms, okra, as well. The turmeric and black pepper give a nice warm taste and boast anti-inflammatory properties as well. All the comfort and taste of fried cauliflower or cauliflower buffalo wings, but none of the mess. Give it a try!
From Plant-Based on a Budget:
Table of Contents
For The Cauliflower Deniers
Cauliflower can be a controversial vegetable. Some love it and some, not so much. This Crispy No-Fuss Cauliflower recipe has the power to convert and impress even the most cauliflower skeptic. It’s delicious, crispy, and healthy. What’s not to like?
As odd as it might seem to add potato starch to roasted cauliflower, believe us when we say it makes this recipe so much better. It creates a coating that gives the cauliflower florets a crispy and delicious texture.
How To Eat this Crispy No-Fuss Cauliflower
It could be that you won’t be able to wait and end up eating this popcorn cauliflower by itself but if you’d like to incorporate it into a meal, we have a few ideas you might like.
You can go with the simple route and serve it over rice with some hot sauce drizzled on top. Or you can add it to some Asian-inspired noodles and add some teriyaki sauce. You could also eat it alongside some roasted potatoes with some guacamole on the side. If you’d like to give it a more Mexican touch you can use it as taco, burritos, or wraps filling and top it with some peppers and your sauce of choice.
Let us know how you like this Crispy No-Fuss Cauliflower!
Recommended Equipment:
Photos by Alfonso Revilla
Crispy No Fuss Cauliflower
Video
Equipment
Ingredients
- 1 tablespoon of neutral high heat oil of choice (avocado, sunflower, grape seed, canola, etc)
- 1 head of cauliflower cut into florets, stem cut into small pieces
- 2 tablespoon of potato starch cornstarch works
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ½ teaspoon of turmeric
- 1 tablespoon of nutritional yeast optional
- ½ teaspoon of chili powder or paprika
Instructions
- Preheat the oven to 450 degrees ( 232 degrees C). Drizzle tablespoon of oil over the metal baking sheet. Spread cauliflower over sheet, toss in oil, and sprinkle with remaining ingredients, potato starch through chili powder/paprika. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed, divide between two sheets.
- Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown it is done. Drizzle with balsamic vinegar, tahini dressing, or aioli if desired.
Notes
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Additional Info
