Go Back

Crispy Baked Cauliflower

This delicious, ultra-crispy baked cauliflower recipe uses simple pantry ingredients and no deep frying for a flavorful and tender vegetable dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Vegan
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head fresh cauliflower, cut into even florets
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup milk Use unsweetened almond, soy, or oat milk for vegan option.
  • 3 tablespoons olive oil or avocado oil

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a large baking tray with parchment paper.
  2. Wash and dry cauliflower thoroughly. Pat completely dry to remove surface moisture.
  3. In a bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, and fine sea salt until evenly combined.
  4. Pour milk into a separate bowl for dredging.
Coating
  1. Dip each cauliflower floret into the milk, shake off excess, then coat evenly in the dry mixture. Press lightly for full coverage.
  2. Arrange coated florets on the baking sheet with space between each piece to allow airflow.
  3. Drizzle oil evenly over the top and lightly brush to coat surfaces.
Baking
  1. Bake for 15 minutes. Flip carefully and bake another 10–15 minutes until deeply golden and crispy.
  2. Serve immediately for best crunchy texture.

Notes

Let cool fully before storing in an airtight container up to 3 days. Reheat in the oven at 375°F for 5–8 minutes or in an air fryer for best texture. Always dry cauliflower completely before coating and do not overcrowd the baking tray.