🥦 Mediterranean Crispy Roasted Cauliflower (Better Than Meat!)

⭐ Serves: 4

⭐ Prep Time: 10 minutes

⭐ Cook Time: 25–35 minutes

⭐ Style: Crispy • Caramelized • Mediterranean

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INGREDIENTS

Cauliflower

• 1 large head cauliflower, cut into florets (or thick “steaks”)

• 3 tbsp extra-virgin olive oil

• 1½ tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp garlic powder

• ½ tsp dried oregano

• ½ tsp turmeric (optional, adds color + anti-inflammatory benefits)

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional heat: ¼ tsp red pepper flakes or Aleppo pepper

Finishing (Mediterranean Touch)

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1–2 tbsp chopped fresh parsley or dill

• Optional: drizzle of tahini or yogurt sauce

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INSTRUCTIONS

1. Preheat the Oven

• Preheat to 450°F (230°C).

• Line a sheet pan with parchment for crispiness.

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2. Prep the Cauliflower

1. Spread cauliflower florets on the sheet pan.

2. Drizzle with olive oil.

3. Add paprika, cumin, garlic powder, oregano, turmeric, salt, and pepper.

4. Toss well with your hands until everything is evenly coated.

Mediterranean tip: Use enough oil to lightly coat every surface—this is what creates crisp edges.

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3. Roast Until Crispy

• Roast 25–35 minutes, flipping halfway.

• You want deep golden, caramelized edges and some char.

For EXTRA crispiness: Broil the last 2–3 minutes.

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4. Add Mediterranean Finishes

Remove cauliflower from oven and toss with:

• Lemon juice

• Lemon zest

• Fresh parsley or dill

Optional but amazing:

• A drizzle of tahini, garlic yogurt, or olive oil

• Sprinkle of toasted pine nuts or pistachios

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SERVING SUGGESTIONS

Serve with:

• Tzatziki

• Hummus

• Greek salad

• Warm pita

• Lentils, couscous, or rice

• A mezze platter with olives, tomatoes, cucumber, and feta

This cauliflower works as:

• A main dish

• A mezze appetizer

• A vegetarian side

• A bowl topper with grains + greens

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⭐ Optional Mediterranean Variations

1. Za’atar Roasted Cauliflower

• Swap paprika + cumin for 1–1½ tbsp za’atar

• Finish with a drizzle of olive oil + sesame seeds

2. Harissa Cauliflower

• Add 1–2 tsp harissa paste to the oil

• Finish with mint + lemon yogurt

3. Garlic Lemon Cauliflower “Steaks”

• Slice cauliflower into thick slabs

• Roast same way

• Serve with feta crumbles + herbs

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Storage

• Keeps 3–4 days in the fridge

• Best reheated in the oven or air fryer to stay crispy

• Freezing not recommended (softens)