Cheesy Vegan Roasted Cauliflower

This Cheesy Vegan Roasted Cauliflower is a simple, highly rated dish that delivers a rich, savory flavor with absolute minimal preparation. Coating the florets in nutritional yeast gives them an unbelievable "cheesy" crust when roasted at high heat, making this a perfect healthy side dish or a satisfying snack straight off the pan.

Why This Recipe Works

Nutritional yeast is the secret weapon here. When combined with olive oil and roasted, it toasts into a deeply savory, umami-rich coating that clings to every crevice of the cauliflower. Broccoli Swap: You can absolutely swap the cauliflower for broccoli! It works wonderfully with this exact same seasoning mix. However, broccoli floret tops are more delicate and burn faster. If using broccoli, simply reduce the baking time to 15–20 minutes at 190°C (375°F), and keep an eye on them so the tips become crispy but not blackened.

Chef's Pro-Tips

• Cut evenly: Whether using cauliflower or broccoli, keep the florets roughly uniform in size so they all finish cooking at the exact same time.
• Don't overcrowd the pan: Spread the pieces out evenly. If they are packed too tightly, they will steam instead of roasting and you'll miss out on that crispy cheesy crust!

Instructions

1. Prep the oven: Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.
2. Mix the seasoning: Whisk together the olive oil, garlic powder, and salt in a small bowl.
3. Coat the veggies: Place the chopped cauliflower pieces into a large mixing bowl, drizzle the oil mixture over them, and gently toss until completely coated.
4. Add the "cheese": Toss the wet cauliflower florets in the nutritional yeast until they are evenly coated on all sides.
5. Bake: Spread the pieces evenly onto your prepared baking sheet in a single layer. Bake for 25–30 minutes until the cauliflower is fork-tender and the edges are golden and crispy. (If substituting with broccoli, bake for only 15–20 minutes).