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Oven-Roasted Cauliflower Florets – Crunchy & Flavorful

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Crispy baked cauliflower florets coated in a seasoned batter and panko for a crunchy, addictive snack or side. Perfect for dipping, tossing in sauces, or serving as a meatless main.

Ingredients

Scale

  • 1 medium head cauliflower, cut into florets

  • 1/2 cup all-purpose flour

  • 1/4 cup cornstarch

  • 3/4 cup plant-based milk or water

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon paprika

  • Salt and black pepper, to taste

  • 1 to 1¼ cups panko breadcrumbs

  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  • Preheat oven to 425°F (220°C). Line baking sheet with parchment or wire rack.

  • In a bowl, whisk flour, cornstarch, milk, garlic powder, onion powder, paprika, salt, and pepper into a thick batter.

  • In another bowl, mix panko (and Parmesan if using).

  • Dip cauliflower florets in batter, then coat with panko. Place on baking sheet.

  • Bake 25–30 minutes, flipping halfway. Broil last 2–3 minutes for extra crisp.

  • Serve hot with dipping sauce or toss in your favorite glaze.

Notes

  • Gluten-free: Use GF flour and breadcrumbs.

  • Vegan: Omit Parmesan and use dairy-free milk.

  • Air fryer method: 400°F for 12–15 minutes.

  • Reheat in oven or air fryer to re-crisp.

Find it online: https://dryrecipes.com/oven-roasted-cauliflower-florets-crunchy-flavorful/