I Roast Cauliflower Like This Every Week — Crispy Outside, Tender Inside!

Описание: You won’t believe how good roasted cauliflower can be 🥦
Crispy on the outside, tender on the inside — this is the simple cauliflower recipe I make every week.
If you’re looking for an easy, cozy dinner idea that’s full of flavor, this sheet-pan roasted cauliflower is perfect.
Golden, crunchy edges, a soft center, and that irresistible roasted aroma — simple ingredients, amazing results.
This recipe is:
✔️ easy to make
✔️ budget-friendly
✔️ perfect as a main or side dish
✔️ great for weeknight dinners
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💬 Comment below: Would you serve this crispy sheet pan cauliflower as a main or a side?
And what seasoning would you add? 🔥 Tell me in the comments — I read every reply!👇
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🥘 SHEET PAN INGREDIENTS
Cauliflower + Vegan Parmesan
• 1 large head cauliflower (about 3 lb / 1.4 kg), cut into florets
• 3/4 cup finely grated vegan Parmesan cheese (about 80 g)
• 1/2 cup olive oil (120 ml)
• 1 tbsp smoked paprika
• 1/4 cup fine breadcrumbs (about 60 g)
• Salt & black pepper, to taste
________________________________________
🥣 VEGAN TZATZIKI SAUCE
Creamy • tangy • herby 🌿
• 1 cup unsweetened vegan yogurt (about 200 g, coconut or soy)
• 2 garlic cloves, very finely minced or grated
• 1/2 cucumber, grated and squeezed dry
• 2 tbsp fresh dill, finely chopped
• 1 tbsp white wine vinegar (or any white vinegar)
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground red pepper (or to taste)

Instructions for SHEET-PAN (Cauliflower+vegan Parmesan cheese)
• Step 1
Trim and wash the cauliflower. Cut into 1-2 inch florets and place in a mixing bowl.
• Step 2
Add olive oil, salt, smoked paprika, grated vegan Parmesan cheese, cracked pepper and breadcrumbs. Toss well until nicely coated. Add more olive oil if it’s not coating enough.
• Step 3
Place parchment paper on a sheetpan and arrange the coated florets ensuring they are spaced apart.
• Step 4
Place in oven and bake for 30-40 min at 400°F – 205°C. This may vary a lot so keep an eye on them. You want them a little dark so you have that slightly crunchy exterior.
• Step 5
Serve immediately and garnish with (optional) chopped parsley.

INSTRUCTIONS VEGAN TZATZIKI SAUCE
1. Grate the cucumber and place it in a fine-mesh sieve or a nut milk bag or piece of cheesecloth.
2. Sprinkle with a pinch of sea salt and let it sit for about 5 minutes to draw out the excess moisture. After 5 minutes, press down on the cucumber to remove any remaining liquid or squeeze out with your hands.
3. In a bowl, combine the cucumber with the remaining ingredients. Mix everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
4. Cover the bowl and refrigerate for at least 30 minutes.
5. Serve chilled with your favourite dishes, such as Greek Pita Breads, as a dip, or as a sauce for Vegan Gyros.
This is one of my go-to plant-based recipes — hope it becomes one of yours.
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