Servings: 6
1 head, cut into florets and then into small pieces
Potato starch
2 tbsp.
½ tsp.
Black pepper
¼ tsp.
½ tsp.
Nutritional yeast
1 tbsp.
Chili powder or paprika
½ tsp.
Neutral oil
1 tbsp. (avocado, sunflower, grape seed, or canola)
Crispy Baked Cauliflower
5 m
30 m
Ready in:
35 m
  1. Heat the oven to 450° F/230° C/Gas Mark 8.
  2. Prepare a metal baking sheet and drizzle it with 1 tbsp. oil.
  3. Spread cauliflower over the baking sheet, stir well so that it’s coated with oil, and sprinkle with the rest of the ingredients (from potato starch to chili powder).
  4. Try to arrange cauliflower pieces so that there are even spaces between them. If there is not enough space in one sheet, divide it between 2 sheets.
  5. Bake in the oven for 20 to 30 minutes until crispy and golden brown. Toss once in the middle of the cooking process.
  6. Serve over rice, pasta, or potatoes or use the cauliflower as a filling for tacos or wraps.