Step 1: Prep the Cauliflower
- Preheat oven to 425°F (220°C) .
- Toss cauliflower florets with oil until evenly coated.
Step 2: Season & Coat
- In a bowl, mix flour, nutritional yeast, garlic powder, paprika, salt, and pepper.
- Add seasoned flour to cauliflower and toss until fully coated.
Step 3: Roast to Golden Perfection
- Spread florets in a single layer on a parchment-lined baking sheet.
- Roast for 20–25 minutes , flipping halfway for even crispiness.
Step 4: Optional Crunch Boost
- For extra flakiness, sprinkle breadcrumbs over the cauliflower during the last 5 minutes of baking.
Step 5: Cool & Serve
- Let cool slightly to lock in crunch.
- Pair with dipping sauce or wrap in foil for portable snacks.
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Variations to Elevate Your Veggie Dish
- Gluten-Free : Use GF flour blend + xanthan gum for coating.
- Vegan : Substitute Parmesan with nutritional yeast or vegan cheese.
- Low-Carb Hack : Replace flour with 1½ cups almond flour for keto-friendly results.
- Gourmet Twist : Swirl in ½ cup blue cheese dressing or roasted garlic aioli for bold layers.
Storage & Meal Prep Tips
(Don’t Lose That Crispiness!)
- Refrigerate : Store cooled florets in an airtight container for up to 3 days (reheat in oven or air fryer).
- Freeze : Freeze uncooked florets in parchment-lined bags for 3 months (ideal for quick snacks).
- Grab-and-Go Hack : Portion into snack boxes with dipping sauce packs for instant meals.
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FAQs: Answering Your Top Questions
Q: Can I use frozen cauliflower?
A: Yes! Thaw and pat dry to avoid moisture—toss in oil and seasonings before roasting.
Q: How to prevent sogginess?
A: Don’t overcrowd the pan—roast in batches if needed.
Q: Can I prep this ahead of time?
A: Absolutely! Refrigerate uncooked florets for 12–24 hours or freeze for quick reheating.
Q: What if I don’t have parchment paper?
A: Use a silpat mat or grease the tray with oil for similar results.
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