Servings: 3–4
Protein: ~10–12g per serving (boostable with extra protein)
Prep & Cook Time: 35–40 minutes
Ingredients
Cauliflower
- 1 medium head cauliflower, cut into bite-sized florets
- 2–3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Crispy Coating / Flavoring
- ¼ cup chickpea flour (or all-purpose flour) – adds protein
- 2 tbsp nutritional yeast (cheesy flavor + protein)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
Optional Extras
- Fresh parsley or chives for garnish
- Lemon wedges
- Low-fat grated Parmesan (extra protein & flavor)
Instructions
- Preheat oven
- 425°F (220°C). Line a baking sheet with parchment paper.
- Prep cauliflower
- Wash and cut cauliflower into florets. Pat dry.
- Make crispy coating
- In a large bowl, mix chickpea flour, nutritional yeast, garlic powder, paprika, cayenne, salt, and pepper.
- Drizzle in olive oil gradually and toss until florets are evenly coated.
- Bake
- Spread cauliflower in a single layer on the baking sheet.
- Bake 25–30 minutes, flipping halfway, until golden and crispy.
- Serve
- Sprinkle fresh parsley or chives and a squeeze of lemon.
- Optional: top with grated Parmesan for extra protein and flavor.
Nutrition (Approx. per serving, 4 servings)
- Calories: 120–150
- Protein: 10–12g
- Carbs: 10–12g
- Fat: 6–8g
(Protein is boosted by chickpea flour + nutritional yeast; you can add Parmesan or a protein-based sauce for extra.)
