Crispy Roasted Cauliflower Recipe | Packed with GOODNESS & Easy to Make

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Remove the outer leaves from a head of cauliflower weighing 1 lb (450 grams).

Cut the cauliflower into four evenly sized pieces and remove the stem from each piece.

Gently remove the florets by hand or with a knife, cutting larger florets into smaller ones for uniform size.

Rinse the florets under water in a strainer.

Spin the cauliflower in a salad spinner to dry completely, or pat dry with a dishcloth if you don't have a salad spinner.

Add the cauliflower florets into a large bowl and drizzle in 3 tbsp of extra virgin olive oil (45 ml).

Add 1/4 cup of panko breadcrumbs (20 grams), 1 tsp of garlic powder (3 grams), 1/2 tsp of sweet smoked Spanish paprika (1.25 grams), and season with sea salt and black pepper.

Toss the florets until they are evenly coated with the olive oil, breadcrumbs, and seasonings.

Transfer the cauliflower to a baking pan, ensuring the florets are in a single layer and evenly spaced out.

Preheat the oven to 425°F (220°C) and place the baking pan in the oven.

Roast the cauliflower for 25 to 30 minutes, flipping each floret halfway through until golden and crispy.

While the cauliflower is roasting, prepare the mayo aioli by adding 2 cloves of chopped garlic and 1/4 tsp of saffron threads (0.17 grams) into a mortar with a pinch of sea salt and pound into a paste.

In a bowl, combine the garlic-saffron paste with 1/2 cup of mayonnaise (120 grams), 1 tsp of fresh lemon juice (5 ml), 1 tbsp of extra virgin olive oil (15 ml), and season with sea salt and black pepper. Whisk until creamy.

After roasting, remove the cauliflower from the oven and ensure it is golden and crispy.

Plate the dish by adding the mayo aioli to a serving plate and topping it with the crispy cauliflower florets.

Sprinkle with chopped parsley before serving.

Cooking Techniques

Equipment Needed

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Allergens