Oven Baked Crusty Herbed Cauliflower Recipes

CRISPY OVEN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees Fahrenheit. Grease a half sheet baking sheet with 1 tablespoon olive oil. Set aside.
• Place cauliflower on the baking sheet and toss well with olive oil and seasonings using two spoons.
• Arrange the cauliflower florets in one even layer cut side down. Make sure the florets are not touching. Use two pans if needed.
• Roast in the middle rack of your oven for 30 minutes flipping florets 180 degrees halfway through.
• Enjoy immediately alone or with your favorite sauce or grain bowl. I love to dip them in my Vegan Tzatziki Sauce or Green Tahini Sauce.
• Allow any leftovers to fully cool to room temperature before storing or they will steam and get overcooked in your storage container. Store leftovers in an airtight container for up to four days. Reheat leftovers in the oven at a high temperature for a brief period of time so they don't get mushy on the inside.

VEGAN CRISPY BAKED CAULIFLOWER

Steps:

• Preheat oven to 400F
• Destem cauliflower and chop into small florets. You want to make sure the florets are small enough for bite-size pieces, anything larger won't come out right!
• In a medium bowl, combine 1 cup flour, 1 cup non-dairy milk, and half of the spices [so 1 teaspoon of each]. Mix until well combined. The mixture should be like a thin pancake batter. If it is still too thick, add more milk.
• On a large plate, add half the breadcrumbs and 3 TBS of flour as well as the remaining half of the spices. Use a fork to combine.
• Put cauliflower florets into a huge bowl and then pour the wet mixture over the florets. Using a spoon or your hands, toss to combine so that every floret is coated in the wet mixture.
• Now, using your clean hands, take each floret and dredge it through the dry panko breadcrumbs mixture. Then, place it on a lined baking sheet. NOTE: About halfway through, the breadcrumbs will become soggy and no-good. Throw them away and replenish with the remaining half of your breadcrumbs, more spices, and more flour. Continue until all cauliflower is on your baking dish.
• Cook cauliflower for 15 minutes. After 15 minutes, take the cauliflower out and turn/flip it. At this point, you can use a pastry brush to coat each cauliflower bite with a little bit of oil or you can spray oil on. Feel free to skip this step if you are oil-free.
• Cook for 15 minutes more and remove from the oven when the breading is golden brown.
• Serve immediately with the dipping sauce of your choice. [1 part vegan mayo to 1 part ketchup or 2 parts maple syrup to 1 part dijon mustard]

OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
• Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

BAKED BREADED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
• Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
• Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.