Baked Cauliflowers (Gluten-Free and Vegetarian)
This year, I decided to give cauliflower another try. I'm growing them in the same garden where I grew broccoli and cucumbers last year. And I have frozen some of them to use in the winter, and it was an amazing idea. My baked cauliflowers,
Baked cauliflower is one of the easiest gluten-free side dishes — cauliflower is naturally gluten-free, and a quick almond-flour coating crisps up in the oven for a savoury, crunchy bite.
This works as a side, a snack, or a vegetarian main alongside a dip. The technique is the same for either: dry florets, an even coating, a hot oven, and enough space on the tray.
Recipe
Baked Cauliflowers Recipe
My gluten-free baked cauliflower is so good that it tastes like chicken; it has fewer calories per serving; and you are only eating guilt-free vegetables!
Ingredients
Baked Cauliflowers
- 1 cauliflower
- 1 cup ( 236.59 g ) sparkling water (still water is also ok)
- 1 egg
- 2 tbsp gluten free breadcrumbs
- 3 tbsp corn flour
- 3 tbsp olive oil
- ½ tsp ( 0.5 tsp ) curry
- ½ tsp ( 0.5 tsp ) pepper
- ½ tsp ( 0.5 tsp ) oregano
- ½ tsp ( 0.5 tsp ) chilli paprika (optional)
- ½ tsp ( 0.5 tsp ) salt
Method
Baked Cauliflowers
- Wash and chop the cauliflower into pieces.
- Combine all of the sauce's components.
- The sauce is then spread over the cauliflower. Place on a parchment paper-lined baking sheet.
- Set the oven to 200 °F.
- After that, you may eat it by dipping it in yogurt.
Yogurt sauce
- Combine all the sauce ingredients.
- Mix all of them with a spoon until it gets slightly liquidish.
Nutrition (per serving)195 kcal· 1 serving
Estimated. Numbers come from the original recipe and may not be exact.
Why this gluten-free cauliflower works
Cauliflower needs dry heat to crisp. Wet florets steam instead of roast, which gives a soft texture. Patting dry and not crowding the tray make the biggest difference.
A light almond-flour coating gives the outside a savoury crunch and holds the spices. Almond flour browns well in the oven and is naturally gluten-free.
Ingredient notes
Cauliflower: one medium head, cut into roughly even bite-sized florets. Even sizing matters more than perfect pieces — they all need to cook at the same rate.
Almond flour: blanched and finely ground gives the smoothest coating. Coarser almond meal works but the texture is more rustic.
Oil: a neutral oil with a high smoke point (avocado, light olive, or sunflower) lets the coating crisp without burning.
Spices: paprika, garlic powder, salt, and pepper for a classic flavour. Cumin and turmeric for a warmer profile. Check spice blends for gluten if needed.
How to bake cauliflower (in short)
Toss the florets in oil first, then in the almond-flour spice mix. Spread on a hot baking tray with space between each piece. Roast at 220°C / 425°F for 22–25 minutes, turning once. Finish with lemon juice and fresh herbs.
See the recipe card above for full measurements and step-by-step instructions.
Tips for crisp baked cauliflower
Pat dry first: after washing, pat each floret with a clean towel. Surface water = steam = soft cauliflower.
Hot tray: preheat the baking tray in the oven for 5 minutes before adding the florets. The sizzle on contact is what starts the browning.
Don't crowd: leave space between florets. If they touch, they steam. Use two trays if needed.
Turn once: after about 14 minutes, turn each piece. Both sides need contact with the hot tray for even browning.
Finish bright: a squeeze of lemon and fresh parsley or coriander right out of the oven balances the richness.
How to store and reheat
Fridge: cooled florets keep in an airtight container for 3 days. They lose some crunch but reheat well.
Reheat: spread on a tray and reheat in a hot oven (200°C) or air fryer for 5 minutes — crisp again, almost like fresh.
Freezer: not recommended — texture goes soft.
Make-ahead: cut and dry the florets, mix the coating, and refrigerate separately. Combine and bake right before serving.
More gluten-free recipes
For more savoury gluten-free options, browse our gluten-free dinner recipes, or see the full gluten-free recipe library. If you like roasted vegetables, you might also enjoy our crispy potato sticks.
FAQ
Frequently asked questions
Is roasted cauliflower naturally gluten-free?
Yes — cauliflower itself contains no gluten. Just check any breading mix, sauce, or shop-bought seasoning blend for hidden gluten.
How do I get cauliflower crispy in the oven?
Pat the florets dry, toss with enough oil to coat, spread on a single layer on a hot baking tray, and roast at 220°C / 425°F. Avoid crowding — moisture trapped between florets steams instead of roasting.
Can I roast cauliflower ahead of time?
Yes — cool fully and refrigerate for 3 days. Re-crisp in a hot oven or air fryer for 5 minutes before serving.
What seasoning works for baked cauliflower?
Simple is best — salt, pepper, garlic powder, and paprika. For variety try cumin and turmeric, or finish with lemon zest and gluten-free tahini.