Ingredients
- 1 large head cauliflower, cut into florets (or thick “steaks”)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan (optional but recommended)
- 1 tsp smoked paprika
- 1 tsp cumin (optional, for warmth)
- ½ tsp turmeric (optional, for color & health)
- ½ tsp chili flakes (optional)
- Salt & black pepper, to taste
- 1 tbsp lemon juice
Optional add-ons
- 2 tbsp breadcrumbs (for extra crunch)
- 1 tbsp soy sauce or tamari (for umami depth)
- Fresh parsley or cilantro, chopped
👩🍳 Instructions
- Preheat oven
220°C (425°F). Line a baking tray with parchment. - Prep cauliflower
Wash, dry well, and cut into even florets (or 2–3 cm thick steaks). - Make the coating
In a large bowl, mix olive oil, garlic, spices, salt, pepper, and lemon juice.
Stir in Parmesan and breadcrumbs (if using). - Coat well
Toss cauliflower until every piece is evenly coated. - Arrange
Spread in a single layer—leave space so it roasts (not steams). - Bake
Roast 25–35 minutes, flipping halfway, until deeply golden and crisp on the edges. - Finish
Sprinkle fresh herbs and a little extra Parmesan if you like.
🍽️ Serving Ideas
- As a main with rice, quinoa, or flatbread
- In wraps or tacos with yogurt or tahini sauce
- As a side with grilled veggies or salad
💡 Tips for “Better Than Meat” Texture
- High heat = crisp edges
- Don’t overcrowd the tray
- Add a splash of soy sauce for a deeper, savory flavor
- For extra crispiness: broil 2–3 minutes at the end
🥗 Why it’s so good
- Meaty texture without meat
- Rich in fiber, vitamins C & K
- Customizable: spicy, cheesy, or vegan
🌱 Vegan Option
Skip Parmesan and use:
- 2 tbsp nutritional yeast + 1 tbsp breadcrumbs
→ still cheesy, crispy, and delicious.
