Best Oven Baked Crusty Herbed Cauliflower Recipes

CRISPY OVEN ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees Fahrenheit. Grease a half sheet baking sheet with 1 tablespoon olive oil. Set aside.
• Place cauliflower on the baking sheet and toss well with olive oil and seasonings using two spoons.
• Arrange the cauliflower florets in one even layer cut side down. Make sure the florets are not touching. Use two pans if needed.
• Roast in the middle rack of your oven for 30 minutes flipping florets 180 degrees halfway through.
• Enjoy immediately alone or with your favorite sauce or grain bowl. I love to dip them in my Vegan Tzatziki Sauce or Green Tahini Sauce.
• Allow any leftovers to fully cool to room temperature before storing or they will steam and get overcooked in your storage container. Store leftovers in an airtight container for up to four days. Reheat leftovers in the oven at a high temperature for a brief period of time so they don't get mushy on the inside.

OVEN ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan.
• Remove the pan from the oven and serve immediately.

WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE

Steps:

• Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
• Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
• Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
• Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
• Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

OVEN BAKED CRUSTY HERBED CAULIFLOWER

Steps:

• Cut cauliflower into medium-size florets.
• Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
• Remove and cool slightly until you can handle the pieces.
• Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
• Toss together bread crumbs, basil and parsley in another shallow pie plate.
• Preheat oven to 400 degrees Fahrenheit.
• Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
• Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
• Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
• Place on prepared baking sheet.
• Drizzle with melted butter.
• Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
• Serve hot.

VEGAN CRISPY BAKED CAULIFLOWER

Steps:

• Preheat oven to 400F
• Destem cauliflower and chop into small florets. You want to make sure the florets are small enough for bite-size pieces, anything larger won't come out right!
• In a medium bowl, combine 1 cup flour, 1 cup non-dairy milk, and half of the spices [so 1 teaspoon of each]. Mix until well combined. The mixture should be like a thin pancake batter. If it is still too thick, add more milk.
• On a large plate, add half the breadcrumbs and 3 TBS of flour as well as the remaining half of the spices. Use a fork to combine.
• Put cauliflower florets into a huge bowl and then pour the wet mixture over the florets. Using a spoon or your hands, toss to combine so that every floret is coated in the wet mixture.
• Now, using your clean hands, take each floret and dredge it through the dry panko breadcrumbs mixture. Then, place it on a lined baking sheet. NOTE: About halfway through, the breadcrumbs will become soggy and no-good. Throw them away and replenish with the remaining half of your breadcrumbs, more spices, and more flour. Continue until all cauliflower is on your baking dish.
• Cook cauliflower for 15 minutes. After 15 minutes, take the cauliflower out and turn/flip it. At this point, you can use a pastry brush to coat each cauliflower bite with a little bit of oil or you can spray oil on. Feel free to skip this step if you are oil-free.
• Cook for 15 minutes more and remove from the oven when the breading is golden brown.
• Serve immediately with the dipping sauce of your choice. [1 part vegan mayo to 1 part ketchup or 2 parts maple syrup to 1 part dijon mustard]

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
• Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
• Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
• Roast in the preheated oven until tender and lightly browned, about 12 minutes.

CRISPY BAKED TOFU

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

OVEN-ROASTED CAULIFLOWER

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
• Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.