The photo appears to show deeply roasted, crispy cauliflower florets with a garlic-paprika seasoning, fresh parsley, and a creamy pink/orange dipping sauce. Here is a close homemade version.
Ingredients
For the cauliflower
1 large cauliflower — about 700–800 g, cut into medium florets
3 tbsp olive oil
3 tbsp grated Parmesan cheese (optional, but gives the browned crust visible in the photo)
1 tbsp cornstarch — helps create crisp edges
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp chili powder or cayenne, according to taste
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
1 tbsp finely chopped fresh parsley
1–2 tbsp lemon juice
Creamy dipping sauce
½ cup mayonnaise
2 tbsp Greek yogurt or sour cream
1 tbsp ketchup
1 tsp hot sauce or chili sauce
½ tsp garlic powder
½ tsp smoked paprika
1 tsp lemon juice
Pinch of salt
1–2 tsp water, if needed for thinning
Method
1. Prepare the cauliflower
Heat oven to 220°C / 425°F. For extra browning, use convection/fan mode at about 200°C / 400°F.
Wash the cauliflower and dry it very well. Excess water prevents crisping.
Cut into fairly large florets. Try to keep some flat sides because these become beautifully browned against the baking tray.
2. Season
In a large bowl, combine:
olive oil + Parmesan + cornstarch + paprika + garlic powder + onion powder + chili powder + oregano + salt + black pepper.
Add the cauliflower and toss thoroughly until every floret is coated.
Tip: Don’t overcrowd the bowl or tray. The cauliflower should be coated, not swimming in oil.
3. Roast
Spread the florets on a large baking sheet in one layer.
Put the flatter sides against the pan.
Roast for 20 minutes.
Turn the florets.
Roast another 15–20 minutes, until the edges are dark golden-brown and crisp.
For the extra-charred appearance in the photo, give them another 2–4 minutes under the broiler/grill, watching carefully.
4. Finish
Remove from the oven and immediately toss with:
lemon juice
fresh parsley
Taste and add a little more salt if necessary.
Creamy Spicy Dipping Sauce
Mix mayonnaise, yogurt/sour cream, ketchup, hot sauce, garlic powder, smoked paprika, lemon juice and salt.
Refrigerate for 15–30 minutes before serving if possible. The flavor becomes better as it sits.
For a sauce closer to the one pictured, use mostly mayonnaise with only a little yogurt.
Air-Fryer Version
For an air fryer:
Preheat to 200°C / 400°F.
Arrange cauliflower in a single layer.
Cook for 12–16 minutes.
Shake the basket after about 7–8 minutes.
Continue until deeply golden and crispy.
Don’t fill the basket too much—cook in batches if necessary.
Nutrition / “Nut Info”
Assuming the recipe makes 4 servings, using 3 tbsp olive oil, 3 tbsp Parmesan and the sauce divided among four:
Approx. per serving Amount
Calories ~330–390 kcal
Protein ~8–10 g
Carbohydrates ~15–20 g
Fiber ~4–5 g
Fat ~27–32 g
The exact numbers depend heavily on the mayonnaise, Parmesan and amount of oil used.
Cauliflower itself is quite nutrient-dense for its calories: 100 g provides roughly 25 kcal, 1.6–1.9 g protein, 4.7–5 g carbohydrate and about 2 g fiber, and is particularly rich in vitamin C, with useful amounts of folate, vitamin K and potassium.
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NutritionRef
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Allergens / nuts
Peanuts: none in the recipe.
Tree nuts: none in the recipe.
Dairy: Parmesan contains milk.
Egg: conventional mayonnaise usually contains egg.
Gluten: the ingredients listed are naturally gluten-free, but check packaged Parmesan, seasonings and sauces for cross-contact if you have celiac disease or a severe allergy.
For a completely nut-free preparation, use products specifically labeled appropriately for your allergy, since manufacturing cross-contact is possible.
If making homemade mayonnaise, USDA advises using pasteurized eggs or pasteurized egg products rather than raw shell eggs; homemade mayonnaise made with pasteurized eggs should be refrigerated and used within four days.
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USDA Food Safety Inspection Service
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Q&A
Can I make it without Parmesan?
Yes. Replace the Parmesan with 1–2 extra tablespoons of cornstarch or 2 tbsp nutritional yeast. Parmesan adds flavor and browning but isn’t essential.
Why isn’t my cauliflower crispy?
Usually one of four things:
cauliflower was wet
tray was overcrowded
too much oil was used
oven wasn’t hot enough
Dry the florets thoroughly and leave space between them.
Can I use frozen cauliflower?
Yes, but fresh is better for this particular texture. If using frozen, don’t thaw it first. Roast at high heat and expect a slightly softer interior.
Can I make it without mayonnaise?
Absolutely. Try:
Greek yogurt + lemon + garlic
tahini + lemon + water
sour cream + hot sauce
yogurt + sriracha
How spicy is it?
The base recipe is mild-to-medium. For a hotter version, use ½–1 tsp cayenne and 1–2 tbsp hot sauce.
Can I prepare it ahead?
You can cut and season the cauliflower several hours ahead and refrigerate it. For the best crispness, roast immediately before serving.
How do I reheat leftovers?
Use an air fryer at 190–200°C / 375–400°F for 4–7 minutes or a hot oven for about 8–12 minutes. Avoid microwaving if you want crispy edges.
What should I serve with it?
It works especially well as:
an appetizer with the spicy mayo
a side with grilled chicken
a vegetarian wrap filling
a topping for rice or quinoa
part of a mezze-style platter
Best trick for getting the photo-like result: roast at very high heat, don’t overcrowd the tray, and let the cauliflower develop very dark golden edges before removing it. That’s where most of the roasted flavor and crunch comes from.