Crispy Cauliflower Recipe
The Crispy Cauliflower recipe can be roasted in the oven or air fryer. Served over garlicky tahini yogurt sauce with savory spices, pickled red onions and herbs, its a delicious side dish or hearty vegetarian main.
How to Make the Best Crispy Cauliflower
This crispy cauliflower dish is a celebration of Middle Eastern flavors, combining perfectly roasted florets with a creamy, garlicky tahini yogurt sauce. Whether you use your oven or air fryer, the result is irresistibly crispy cauliflower coated in warm spices like smoked paprika, cumin, and a hint of cayenne for those who enjoy a little heat.
What makes this recipe truly special is the contrast of textures and flavors—the crunchy, spiced cauliflower against the cool, tangy yogurt sauce creates a harmony that’s both satisfying and refreshing. The pickled onions add a bright pop of acidity, while garnishes like fresh herbs, toasted nuts, and a sprinkle of sumac elevate the dish to something truly memorable.
Serve this as a stunning side dish alongside grilled meats or fish, or make it the star of a vegetarian meal with warm pita bread and a simple salad. It’s the kind of versatile recipe you’ll find yourself making again and again.
Crispy Cauliflower
The Crispy Cauliflower recipe can be roasted in the oven or air fryer. Served over garlicky tahini yogurt sauce with savory spices, pickled red onions and herbs, its a delicious side dish or hearty vegetarian main.
Ingredients
Crispy Cauliflower
Yogurt Tahini Sauce
Optional Garnishes
Instructions
Prepare
- Preheat the oven to 425F (convection if possible) or use an air fryer at 390F.
- Make the quick pickled onions and place them in the fridge.
- Cut the cauliflower into small florets, place in a large bowl and toss with the oil. Add the smoked paprika, cumin seeds, sesame seeds, granulated garlic powder, cayenne, salt and pepper and toss to coat well. Add enough oil so that the spices stick.
Cook the Cauliflower
- Air fryer: toss the cauliflower every 5 minutes, until tender and crispy, roughly 12-15 minutes.
- Oven: Place on a parchment-lined sheet pan and bake for 20-25 minutes, stirring halfway through, until tender and crisp.
Make the Sauce and Assemble
- While the cauliflower is baking, whisk together the yogurt tahini sauce ingredients in a medium bowl until smooth. Save the zest of the lemon for garnish. Adjust salt and lemon to taste.
- Spread the yogurt tahini sauce on a large plate or platter. Pile the crispy cauliflower over the sauce. Garnish with pickled onions, parsley, lemon zest, chili flakes, or sumac. Sprinkle with pine nuts, almonds, sliced piquant peppers, arugula, or sliced cherry tomatoes if you like.
Notes
- You can use either the oven or air fryer method—the air fryer gives slightly crispier results in less time.
- Make sure to cut the cauliflower into small, evenly-sized florets for consistent cooking.
- The yogurt tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
