- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Pinch of salt and pepper
Step-by-Step Instructions
STEP 1: PREPARE THE CAULIFLOWER
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Wash the cauliflower and pat it dry with a clean towel. Cut it into bite-sized florets for even roasting.
STEP 2: SEASON THE CAULIFLOWER
- In a large mixing bowl, toss the cauliflower florets with olive oil, ensuring each piece is well coated.
- In a separate small bowl, combine the smoked paprika, garlic powder, onion powder, turmeric, cayenne pepper, salt, and black pepper.
- Sprinkle the seasoning mixture over the cauliflower and toss again until the florets are evenly coated with spices.
STEP 3: ADD THE CRISPY COATING
- Mix the breadcrumbs and Parmesan cheese (if using) in a shallow dish.
- Roll each cauliflower floret in the breadcrumb mixture, pressing gently to adhere the coating.
- Place the coated florets on the prepared baking sheet in a single layer, ensuring they aren’t overcrowded for optimal crispiness.
STEP 4: ROAST THE CAULIFLOWER
- Roast the cauliflower in the preheated oven for 20-25 minutes, flipping the florets halfway through to ensure even browning.
- The cauliflower is ready when it’s golden brown and crispy on the outside, and tender on the inside.
STEP 5: PREPARE THE DIPPING SAUCE (OPTIONAL)
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