Crispy No Fuss Cauliflower2015-10-28
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
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:
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!
Photos by Alfonso Revilla
- 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
Preheat the oven to 450 degrees ( 232 degrees C). Drizzle a 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.
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