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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Crispy Roasted Cauliflower Treats Recipe

“Roasted cauliflower crispy…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:

Beyond Delicious Cauliflower is already delicious, but this recipe takes it one step further with a crisp to die for!
Perfect as a Healthy Snack Roasted cauliflower is the perfect snack. Why? Well, it’s nearly bite-sized, fulfilling, and easy to make. Plus, the star ingredient has an array of health benefits.
So, if you feel snack-ish during the holidays, you might as well prepare something healthy.
Good for Everyone If you’re having friends over, this recipe can save you in a pinch as a side dish. Since it’s roasted, it’ll work even if the guests are following strict diets

Read also: Baked Cauliflower With Sweet Chili Recipe.

Crispy Roasted Cauliflower Treats Recipe

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

5 from 1 vote

Rate

Course: Appetizer, Lunch

Cuisine: Mediterranean

Ingredients

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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