This recipe was originally posted over on XGFX for Vegan Month of Food.
- 1 medium size head of cauliflower
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp ginger
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- ¼ cup gluten free & vegan rice crumbs (I used OrgraN)
- ¼ cup olive oil
Heat your oven to 375 degrees.
Prepare a medium baking sheet with a layer of parchment paper.
Wash and chop the cauliflower into pieces no larger than 1½ inches in size.
Place the cauliflower in medium bowl and toss with olive oil. Set aside.
In a small bowl, combine the spices and crumbs. Whisk together.
Pour the spice and crumb mixture over the cauliflower and toss until each piece of cauliflower is well coated.
Spread the cauliflower pieces across the parchment lined baking sheet.
Bake at 375 degrees for 45 minutes or until well browned and crispy.
Remove from oven and serve with gluten free tamari or for a soy free option use Coconut Aminos.