Description
This Crispy Cauliflower is the perfect snack or side dish! With a golden, crunchy exterior and a tender interior, it’s the ideal vegan, gluten-free appetizer. Try it with your favorite dipping sauce!
Ingredients
Scale
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour (or gluten-free flour for a GF option)
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (Panko works best for extra crunch)
- 2 tablespoons olive oil (optional, for added crispiness)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the Batter: In a medium bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and pepper until smooth.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it’s fully coated. Then roll the coated florets in the breadcrumbs for a crunchy exterior.
- Bake: Arrange the coated cauliflower florets on the prepared baking sheet in a single layer, ensuring they aren’t touching. Drizzle with olive oil or spray with cooking spray for added crispiness. Bake for 20–25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
- Serve: Remove from the oven and let cool slightly. Serve with your favorite dipping sauce and enjoy!
Notes
- For an extra crunchy texture, use Panko breadcrumbs.
- You can make this recipe gluten-free by using gluten-free flour and breadcrumbs.
- Add a sprinkle of Parmesan cheese on top before baking for extra flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg