Quick Crispy Cauliflower
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 (Servings)
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Calories
119 kcal
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Course
Side Dish
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Cuisine
Indian, Middle Eastern, Vegan
Quick Crispy Cauliflower
Description
Quick Crispy Cauliflower highlights bite-sized cauliflower florets tossed in avocado oil, salt, aromatic curry powder or a shawarma spice blend, and optional maple syrup for subtle sweetness. After coating, the florets are seared briefly in a hot skillet to develop a golden, crispy exterior without steaming. The pan is then transferred to a high-temperature oven to bake for 10-15 minutes, stirring occasionally to ensure even browning and tenderness inside with a slight bite.
The technique yields cauliflower that is crisp on the outside and tender on the inside, carrying complex spice aromas. Serving suggestions include fresh cilantro for brightness, toasted slivered almonds for crunch, and a drizzle of fresh tahini for richness, enhancing the dish's flavor and texture contrasts.
Notes include instructions for toasting almonds safely in a dry pan, as well as links to learn more about the curry powder and shawarma blends referenced. The recipe uses neutral-flavored oils with high smoke points to prevent burning during sauté and roasting.
Ingredients
CAULIFLOWER
- 1 large head cauliflower (stems/core removed, chopped into bite-size florets)
- 1 Tbsp avocado oil (or sub other neutral-flavored oil with high smoke point)
- 1 tsp salt sea salt
- 1 Tbsp curry powder or shawarma spice blend
- 1/2 tsp maple syrup optional
FOR COOKING
- 1-2 Tbsp avocado oil (or sub other neutral-flavored oil with high smoke point)
FOR SERVING optional
- cilantro fresh
- almond toasted, slivered
- tahini fresh
Instructions
- Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
- Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optional for a bit of sweetness). Toss to coat (see photo).
- Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written — adjust amounts as needed if adjusting serving size).
- Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan — crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
- Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
- Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
- Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.
Notes
- Toast slivered almonds in a dry pan over medium to medium-low heat, stirring frequently until golden, about 5 minutes, to add crunch and flavor.
- This recipe uses avocado oil or another neutral oil with a high smoke point to achieve proper searing without burning.
- Curry powder or shawarma spice blends provide aromatic seasoning; you can choose your preferred blend.
- Nutrition estimates exclude optional ingredients and use the lower oil amount specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 119 | 6% |
| Carbohydrates | 11.5g | 4% |
| Protein | 4.3g | 9% |
| Fat | 7.6g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 1.02g | 6% |
| Monounsaturated Fat | 4.99g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 649mg | 27% |
| Potassium | 664mg | 14% |
| Fiber | 4.6g | 18% |
| Sugar | 4.1g | 8% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 140.3mg | 156% |
| Calcium | 60mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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