Crispy Roasted Cauliflower

“So good, you might forget about meat!”

Prep Time: 15 mins | Cook Time: 25–30 mins | Total Time: 40–45 mins
Servings: 4

📝 Ingredients

• 1 kg cauliflower, cut into bite-sized florets

• 150 g panko breadcrumbs

• 1 clove garlic, minced

• 100 g all-purpose flour

• 3 eggs, beaten

• 5 tbsp olive oil

• 1 tsp Italian herbs

• Freshly ground black pepper, to taste

• Squeeze of fresh lemon juice

👩‍🍳 Instructions

1. Prep the Oven & Cauliflower – Preheat oven to 200°C (390°F). Line a baking tray with parchment paper. Wash and thoroughly dry cauliflower florets.

2. Set Up Breading Station – Place flour in one shallow bowl, beaten eggs in another, and in a third bowl mix panko breadcrumbs, garlic, Italian herbs, and pepper.

3. Coat the Cauliflower – Dredge each floret in flour, dip in egg, then roll in the breadcrumb mixture until evenly coated.

4. Arrange & Drizzle – Place coated florets on prepared baking tray. Drizzle with olive oil for extra crispiness.

5. Bake Until Golden – Roast for 25–30 minutes, flipping halfway, until cauliflower is crisp and golden on all sides.

6. Finish & Serve – Drizzle with lemon juice just before serving for brightness. Enjoy hot as a side dish or snack.

💡 Tips & Variations

• For extra flavor, add grated Parmesan to the breadcrumb mix.

• Make it spicy by mixing paprika or chili flakes into the coating.

• Serve with a dipping sauce like garlic aioli, spicy mayo, or tzatziki.

If you like, I can also give you a “secret restaurant-style” dipping sauce pairing list to go with this cauliflower so it tastes like a gourmet appetizer.