1. Prep the Cauliflower
- Preheat oven to 425°F (220°C).
- Wash and cut cauliflower into medium-sized florets. Pat dry (this helps crisping).
2. Make the Marinade
- In a large bowl, whisk olive oil, soy sauce, garlic, paprika, cumin, pepper, and chili flakes.
- Add cauliflower florets and toss until fully coated.
3. Bake to Perfection
- Spread cauliflower evenly on a parchment-lined baking sheet.
- Bake for 25–30 minutes, flipping halfway, until golden brown and crispy on the edges.
4. Finish with Umami
- Sprinkle with nutritional yeast or Parmesan as soon as they come out of the oven.
- Garnish with fresh parsley or cilantro.
Tips for Success
- Don’t overcrowd the pan — space the florets so they roast, not steam.
- For extra crispiness, broil for 2–3 minutes at the end.
- Add a squeeze of lemon juice before serving for brightness.
- Make it a main dish by serving over rice, quinoa, or in wraps.
Serving Ideas
- As a side dish with roasted chicken, grilled fish, or veggie burgers.
- Pile into tacos or wraps for a meat-free filling.
- Toss with pasta and extra olive oil for a quick dinner.
- Serve as a snack with ranch, tahini dip, or spicy sriracha mayo.
Final Thoughts
This Baked Cauliflower – Better Than Meat recipe proves just how versatile and satisfying cauliflower can be. With its bold spices, crispy edges, and rich umami flavor, it easily rivals meat-based dishes — and in many ways, surpasses them. Perfect for vegetarians and meat-lovers alike, it’s a dish that will surprise and delight anyone at the table.