Crispy Cauliflower Recipe
Learn how to make the best crispy cauliflower with this easy vegan recipe. Perfectly crunchy, healthy, and full of flavor, ready in minutes!
Ingredients
- 1 medium cauliflower cut into bite-sized florets
- 3 tbsp olive oil or any neutral oil
- 1 cup panko breadcrumbs use gluten-free if needed
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
Optional:
- 2 tbsp nutritional yeast for a cheesy flavor
- Fresh parsley or cilantro chopped (for garnish)
- Dipping sauce vegan garlic aioli or tahini sauce
Instructions
- Set the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and pepper. Coat the cauliflower florets thoroughly by tossing them in the mixture until evenly covered.
- Add the panko breadcrumbs to the bowl and toss again to ensure the cauliflower is evenly coated with breadcrumbs.
- Spread the coated cauliflower on the prepared baking sheet in a single layer, making sure the florets don’t touch each other.
- Bake in the preheated oven for 20-25 minutes, flipping the florets halfway through, until they are golden brown and crispy.
- Remove from the oven and let the cauliflower cool for a couple of minutes. Finish with a sprinkle of fresh parsley or cilantro to add a pop of color and enhance the flavor, if you like.
- Serve right away with your favorite dipping sauce and savor every bite!
Notes
- For an air fryer version, preheat your air fryer to 375°F (190°C) and cook the cauliflower in a single layer for 15-18 minutes, shaking halfway through.
- To make this recipe gluten-free, simply use gluten-free panko breadcrumbs.
- You can adjust the seasonings to your taste—add cayenne pepper for extra heat or nutritional yeast for a cheesy twist.
- Keep any leftover food in an airtight container in the refrigerator for up to 3 days. For optimal reheating, use the oven or air fryer.