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This crispy baked cauliflower is so easy and delicious, with a secret ingredient to coat the florets for the perfect crisp texture every time. It will convert and impress even the most skeptical of cauliflower, who won’t be able to get enough of this powerhouse vegetable!
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Why You’ll Love This Crispy Baked Cauliflower Recipe
Psst, I have a secret! I use potato starch on these roasted cauliflower bites to make them so much better. It creates a coating that gives the cauliflower florets a crispy and delicious texture you’ll keep coming back for.
Renee Press wrote this winning recipe and shares: “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!”
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
Serving Suggestions
This dish is so yummy, you might find yourself eating popcorn cauliflower by itself right off the pan, but here are some meal suggestions you might enjoy:
- Rice/Grain: Serve it over rice, brown rice, vegetable fried rice, or quinoa and drizzle with some hot sauce for a simply, savory meal.
- Noodles: serve as a side to easy teriyaki noodles, soba noodle salad, or creamy rice noodle stir fry.
- Filling: This crisp cauliflower holds up as a great filling for tacos, burritos, or wraps. Add some peppers and your sauce of choice.
Photos by Alfonso Revilla
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Crispy Baked Cauliflower
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Video
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
Additional Info
