This has become one of my go-to plant-based recipes. Easy, healthy & delicious! I found this recipe in Tieghan Gerard’s cookbook, Half-Baked Harvest and love how easy it is. Perfect for a quick weeknight meal or a fancy appetizer to wow your guests.
It’s quite different from the original—I put my spin on it, making a lighter, healthier version that’s equally as delicious! The original recipe calls for a few more ingredients, like melted cheese and a creamy ranch sauce. Unless it’s football Monday, I prefer to keep it light. It also breaks up the cauliflower into pieces, but I prefer to leave it whole. So chic.
- 1/4 cup extra-virgin olive oil
- 1/4 cup hot sauce i.e. Frank's Red Hot. I use Chuck Hughes' Cayenne Hot Sauce.
- 2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt Himalayan or sea salt
- 1/3 cup bread crumbs
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