Crispy Roasted Cauliflower Treats Recipe
We’d recommend making a large batch because you won’t be able to keep your hands off these

“Cauliflowers…they taste amazing no matter how you decide to prepare them”
Tzivia Oren
Original Recipe Author
Healthy vegetable dishes don’t have to be bland, and we have this roasted cauliflower recipe to prove it.
Crispy texture? Check.
No oil involved? Check.
Fit to be a side dish or a standalone snack? Check and check.
Let’s see how you can make this recipe and what the fuss is all about.

Why this Crispy Roasted Cauliflower Treats Recipe is A
MUST-try:

Crispy Roasted Cauliflower Treats Recipe
We’d recommend making a large batch because you won’t be able to keep your hands off these
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Ingredients
- 1 white cauliflower
- 2 tablespoons apple cider vinegar
- 2-3 eggs
- 1 tablespoon sweet red paprika
- ½ teaspoon black pepper
- 1 teaspoon Himalayan pink salt
- 3 tablespoons olive oil
- Black sesame (brown works, too)
Instructions
- Split the cauliflower florets and place them in a bowl.
- Wash the florets well with water and apple cider vinegar.
- Rinse the cider off and strain.
- Place the florets in a pot of boiling water for 6 minutes.
- Strain the cooked cauliflower and let it cool.
- Preheat the oven to 425°F(218°C).
- Mix eggs, paprika, pepper, Himalayan pink salt, olive oil, and sesame to prepare the batter.
- Dip florets in the batter and place them in a pan lined with parchment paper.
- Stick a toothpick in the florets in the pan’s corners.
- Cover the top with parchment paper, then wrap the pan with aluminum foil to keep the paper from burning.
- Bake for 20 minutes till the florets are slightly golden, then remove the covers.
- Roast for 20-25 minutes more to get a better crisp.
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Oh, and we almost forgot!
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