Crispy cheesy roasted cauliflower made with nutritional yeast, breadcrumbs, and a few simple spices. This side dish is so easy to whip up, and packed with delicious vegan cheesy flavor!
Roasted Cauliflower
These vegan cheesy roasted cauliflower bites are the perfect simple side dish or appetizer. They’re coated in a blend of nutritional yeast, breadcrumbs, hot sauce, and a few spices.
They come out so flavorful, and are seriously addicting. You can serve them on their own, or with your favorite dipping sauce.
Roasted cauliflower is probably one of my top 5 favorite veggie side dishes. It’s so easy to prepare, and pairs well with any main course.
These cauliflower bites are mildly spicy from the hot sauce, and have a delicious cheesy flavor from the nutritional yeast.
Nutritional yeast is a pantry staple of mine, and adds a “cheesy” flavor to your cooking without the dairy. I love to use it with roasted vegetables, tofu, and pasta sauces.
Cheesy roasted cauliflower is a delicious way to incorporate more vegetables into your week, and comes together so quickly!
All you need to do is-
- Cut your cauliflower into florets
- Toss them in a bowl with the spices, nutritional yeast, hot sauce and breadcrumbs
- Layer them on a sheet pan and drizzle them with olive oil
- Bake until crispy!
Other side dishes you’ll love:
Whole Roasted Cauliflower with Turmeric Tahini
Honey Sriracha Roasted Carrots
Sliced Roasted Potatoes
Veggie Rice Fritters
Vegan Cheesy Roasted Cauliflower
Ingredients
- 1 head cauliflower, cut into florets
- 1/4 cup nutritional yeast
- 1/4 cup breadcrumbs, use gluten-free if needed
- 2 tbsp hot sauce, I used Frank’s Red Hot
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 2 -3 tbsp olive oil
Directions
- Preheat the oven to 400 F
- Add the cauliflower florets to a bowl and toss them in the hot sauce and spices, then toss in the nutritional yeast and breadcrumbs.
- Transfer them to a parchment lined baking tray and pour any remaining seasoning from the bowl over the cauliflower. I like to sprinkle 1-2 tbsp extra breadcrumbs over the top.
- Drizzle them generously with olive oil. Bake them for about 40-45 minutes, flipping halfway through.
Absolutely delicious! I ate half already, in one sitting. Looking forward to getting more cauliflower, so I can make more – I will be making this ALOT. Thank you!
Thank you, Katie!
Used red pepper flake instead of hot sauce, worked great. Added a 1/4 cup of corn starch just to experiment. Used a castiron griddle so didn’t require parchment-lined cookie sheet. Also not vegan so sprinkled dairy cheese on these after they left the oven. Very versatile and yummy recipe. No head of cauliflower will ever go bad in our fridge again.
That sounds delicious, Richard!
The flavours were fantastic but it didn’t crisp up for me and lots of crumb fell off. It would be good to know what size the floretes should be or if the breadcrumbs are fresh or dried – I assumed dried. Giving the oven temperature in Celsius would also be really helpful.