📖 Introduction
Cauliflower has been called the “vegetarian’s steak,” and for good reason. When roasted or baked, it takes on a deep, nutty flavor with a slightly crispy exterior and tender interior. This baked cauliflower recipe proves that vegetables can rival meat in flavor and satisfaction. It’s wholesome, hearty, and adaptable to many cuisines. Whether you are a vegetarian, trying to cut down on red meat, or simply looking for a new healthy dish, baked cauliflower offers a fulfilling and mouthwatering alternative.
🥦 Ingredients
1 large head of cauliflower
3 tbsp olive oil (or melted butter for richer flavor)
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric powder
1 tsp black pepper
1 ½ tsp sea salt
Juice of ½ lemon
2 tbsp fresh parsley or coriander, chopped
Optional: 2 tbsp grated Parmesan or nutritional yeast (for a cheesy note)
🍴 Instructions
Prepare the Cauliflower: Wash the cauliflower and cut it into medium florets. Pat dry to ensure crispiness.
Make the Marinade: In a bowl, whisk olive oil, garlic, paprika, cumin, turmeric, pepper, and salt.
Coat the Cauliflower: Toss the florets in the marinade until evenly coated.
Bake: Preheat the oven to 200°C (400°F). Spread the florets on a baking tray lined with parchment paper. Bake for 25–30 minutes, flipping halfway, until golden brown and crispy.
Finish: Squeeze lemon juice over the cauliflower, sprinkle fresh parsley (and Parmesan if using).
Serve: Enjoy hot as a side dish, or as a main with salad, rice, or warm bread.
🥘 Methods of Preparation
Roasted Whole Head: Instead of florets, you can roast the entire cauliflower brushed with the marinade for a stunning centerpiece.
Air-Fried Version: Air fry at 190°C (375°F) for 15–18 minutes for extra crispiness.
Spiced Curry Twist: Add curry powder, ginger, and coconut oil for an Indian-style baked cauliflower.
Cheesy Bake: Top with mozzarella or cheddar and bake for an indulgent, meaty texture.