Baked Cauliflower – Better Than Meat! Crispy & Simply Delicious!
Ingredients
1 large head cauliflower, cut into florets
3 tbsp olive oil
1 cup grated Parmesan cheese
1 cup panko breadcrumbs (or regular breadcrumbs)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp dried thyme
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Lemon wedges, for serving (optional)
For the Dipping Sauce (Optional)
½ cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp lemon juice
1 clove garlic, minced
1 tsp Dijon mustard
Salt and pepper, to taste
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash and dry the cauliflower well, then cut it into bite-sized florets.
In a large bowl, toss the cauliflower with the olive oil until evenly coated.
In a separate bowl, combine the Parmesan, breadcrumbs, garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and pepper.
Coat each cauliflower floret in the breadcrumb mixture, pressing gently so the coating sticks.
Arrange the florets in a single layer on the prepared baking sheet, leaving space between each piece.
Bake for 25–30 minutes, flipping halfway through, until the cauliflower is tender inside and golden brown and crispy outside.
While the cauliflower bakes, whisk together all the dipping sauce ingredients until smooth.
Garnish the baked cauliflower with fresh parsley and serve immediately with lemon wedges and the dipping sauce.
Tips
For extra crispiness, broil for the last 2–3 minutes.
Add a pinch of cayenne pepper or chili flakes for a spicy kick.
Serve as a snack, appetizer, side dish, or a vegetarian main course with a fresh salad or rice.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
