Ingredients
- 1 medium head of cauliflower, cut into florets
- 3 tbsp olive oil
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1/4 cup grated Parmesan cheese (optional, omit for vegan)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp turmeric (optional, for color and flavor)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Dipping sauce of choice (optional: ranch, tahini, or yogurt sauce)
Instructions
- Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare Cauliflower:
Wash and cut the cauliflower into bite-sized florets. Pat dry with a paper towel. - Season:
In a large bowl, toss the florets with olive oil. Then add breadcrumbs, Parmesan (if using), garlic powder, paprika, turmeric, salt, and pepper. Toss until everything is evenly coated. - Bake:
Spread the cauliflower in a single layer on the prepared baking sheet. Don’t overcrowd to ensure crispiness. - Roast:
Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges. - Serve:
Remove from oven and let cool slightly. Garnish with chopped parsley and serve with your favorite dipping sauce.
Tip: For extra crispiness, broil for the last 2–3 minutes. Watch closely so it doesn’t burn.
Let me know if you’d like a spicy or vegan version!