Yum! This super easy baked cauliflower recipe is quick and easy to prepare, tastes great, and makes a great appetizer, side dish or addition to any salad, taco or burrito dish. This recipe is oil-free, vegan, gluten-free, and plant-based. It is packed with cruciferous vegetables and is dusted with chickpea flour which add a small serving of legumes.

Super easy baked cauliflower recipe

Instead of deep frying cauliflower florets in oil, you can bake the florets with a coating and enjoy it just as much, but without the fat. This dish is fat free and an addictive addition to any meal. You can easily serve this dish as an appetizer along with your favorite dipping sauce.

Flavor options

The best way to make these baked cauliflower florets is to cover them with a delicious sauce before baking. Here’s a few options for flavoring this recipe:

• Franks Hot Sauce
• BBQ Sauce
• Marinara Sauce
• Pesto Sauce
• Teriyaki Sauce
• Vinegar
• Tapatio Sauce

Five success tips

The there are several tricks to making this oil-free, vegan cauliflower dish turn out perfectly every time. Here’s five tips for success:

1. Use a parchment paper lined baking sheet, this helps prevent the baked cauliflower florets from sticking to the pan.  Learn more about why I love using parchment paper when baking >
2. Sift the chickpea flour and nutritional yeast before sprinkling onto the cauliflower. This will help the flour easily disperse and coat the cauliflower. If you do not sift the flour, there may be chunks of chickpea flour which do not taste very delicious.
3. Use a large mixing bowl to toss together the ingredients, this will ensure you toss the flavors well without worrying about florets flying out of the bowl.
4. To check for doneness, the cauliflower should be starting to brown on the bottom and should stay together with the coated topping. If you try to pull a piece and the coating comes off, that means the cauliflower needs to bake longer.
5. When the cauliflower is done, it should easily separate from the parchment paper.

Easy Baked Cauliflower Florets (oil-free, vegan)

Makes about 6 cups, 2-4 servings

Ingredients

• 6 cups cauliflower florets, broken into large pieces
• 3 tablespoons chickpea flour, sifted
• 1 tablespoon nutritional yeast, sifted
• 1/4 cup sauce, such as Franks Hot Sauce, BBQ Sauce or Pesto

Directions

1. Preheat oven to 450° and line a baking sheet with parchment paper.
2. Place prepared cauliflower florets into a large mixing bowl. Sprinkle with sifted chickpea flour and nutritional yeast. Toss well to coat.
3. Add your favorite sauce and toss to coat cauliflower florets in the sauce.
4. Transfer mixture to prepared baking sheet. Place into preheated oven and bake for 30-45 minutes, or until the bottoms of the cauliflower are starting to brown and cauliflower can easily be removed from the baking paper.
5. Let cool or serve immediately.

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Easy Baked Cauliflower Florets

This super easy baked cauliflower recipe is quick and easy to prepare, tastes great, and makes a great appetizer, side dish or addition to any salad. This recipe is oil-free, vegan, plant-based and is packed with cruciferous vegetables. The cauliflower is also dusted with chickpea flour which add a small serving of legumes. Makes 2-4 servings.

Course Appetizer, Salad, Side Dish

Cuisine $1 Meals, Plated Meal, Tacos

Diet Vegan, Vegetarian

Keyword Cruciferous Vegetables, Legumes

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 servings

Calories 97kcal

Author Easy Vegan Meal Prep™

Cost $2

Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl
• Large mixing spoon
• Sifter or mesh strainer
• Oven

Ingredients

• 6 cups Cauliflower broken into large pieces
• 3 tablespoons chickpea flour sifted
• 1 tablespoon nutritional yeast sifted
• 1/4 cup sauce such as Franks Hot Sauce, BBQ Sauce or Pesto

US Customary - Metric

Instructions

• Preheat oven to 450° and line a baking sheet with parchment paper.
• Place prepared cauliflower florets into a large mixing bowl. Sprinkle with sifted chickpea flour and nutritional yeast. Toss well to coat.
• Add your favorite sauce and toss to coat cauliflower florets in the sauce.
• Transfer mixture to prepared baking sheet. Place into preheated oven and bake for 30-45 minutes, or until the bottoms of the cauliflower are starting to brown and cauliflower can easily be removed from the baking paper.
• Let cool or serve immediately.

Notes

The there are several tricks to making this oil-free, vegan cauliflower dish turn out perfectly every time. Here's five tips for success:

1. Use a parchment paper lined baking sheet, this helps prevent the baked cauliflower florets from sticking to the pan.  Here's why I love using parchment paper when baking >
2. Sift the chickpea flour and nutritional yeast before sprinkling onto the cauliflower. This will help the flour easily disperse and coat the cauliflower. If you do not sift the flour, there may be chunks of chickpea flour which do not taste very delicious.
3. Use a large mixing bowl to toss together the ingredients, this will ensure you toss the flavors well without worrying about florets flying out of the bowl. 
4. To check for doneness, the cauliflower should be starting to brown on the bottom and should stay together with the coated topping. If you try to pull a piece and the coating comes off, that means the cauliflower needs to bake longer. 
5. When the cauliflower is done, it should easily separate from the parchment paper.

Nutrition

Calories: 97kcal | Carbohydrates: 19g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 534mg | Fiber: 4g | Sugar: 3g | Vitamin C: 72mg | Calcium: 36mg | Iron: 1mg

Further reading:

• Best WFPB cookbooks
• Meal prep equipment: Complete guide to stocking your prep kitchen

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