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Crispy Baked Cauliflower

Tired of boring, steamed cauliflower? Try this vegan baked cauliflower- I promise, it will absolutely rock your world. It’s crispy on the outside, with a fresh and creamy kick on the inside. On top of that, you can’t even tell it’s baked! The main ingredient for this recipe, cauliflower, provides an immense number of micronutrients. One serving (100g) of cauliflower gives 100% of the daily recommended amount of vitamin C, ¼ of the daily recommended vitamin K, as well as Calcium, iron, potassium, and magnesium. Yes- you can eat an incredibly delicious meal and have it be nutrient-dense too!


  • Author: Annie Tsang
  • Yield: 2 servings 1x




  • 1 small head of cauliflower



  • 3 heaped tbsp tahini
  • 23 tbsp water to thin
  • 1 tbsp curry paste 
  • 1 tbsp sriracha
  • 2 tbsp maple syrup (or other sweetener)
  • Pinch of salt
  • 1 cup breadcrumbs


Dipping Sauce

  • 4 tbsp vegan mayonnaise
  • 2 tsp sriracha


  1. Preheat oven to 360 degrees Fahrenheit
  2. Place parchment paper onto a baking pan
  3. Cut the cauliflower head into florets and set aside
  4. Combine the “batter” ingredients and mix until even
  5. Coat the cauliflower florets with the batter and then coat in the breadcrumbs
  6. Bake for ~30 minutes until golden brown
  7. While the cauliflower is baking, combine the “dipping sauce” ingredients and you’re ready to go!


  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 20g
  • Sodium: 340mg
  • Fat: 23g
  • Saturated Fat: 3.3g
  • Carbohydrates: 53g
  • Fiber: 11g
  • Protein: 13g
  • Cholesterol: 0mg

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