Crispy Cauliflower (GF, Paleo, AIP)

Crispy roast cauliflower has been my go-to for years when I bring a dish to a social gathering. It’s easy to assemble and quite the crowd pleaser. With the gluten free flours making it roasty-toasty and crispy, nobody feels like they’re eating something “super healthy” and that’s a win in my book.

gluten free vegetable dish

Emily’s Dietary Scorecard

Gluten Free Dairy Free Tree Nut Free No Sugar (Added)
Grain Free Delicious Vegetarian Low Sugars (all forms)
Paleo Nightshade Free Egg Free Low FODMAP
Crispy Cauliflower


  • 1 large head of cauliflower, chopped into small florets
  • 3 cloves garlic, minced
  • 3 TBL arrowroot flour
  • 1 TBL coconut flour
  • 3 TBL olive oil
  • Sea salt, to taste
  • 1 lemon, juiced
  • Fresh parsley, chopped


  1. Preheat your oven to 180ºC (350ºF) and line 2 baking sheets with parchment paper.
  2. In a small bowl, mix together the arrowroot flour and coconut flour.
  3. In a large bowl mix together the cauliflower, garlic and olive oil.
  4. Now mix in the dry mixture and toss through the cauliflower, coating it well with your hands.
  5. Spread the cauliflower evenly over the 2 baking sheets and bake for 15 minutes and swap trays (top to bottom) and bake for another 15 minutes, 30 minutes total.
  6. Remove from the oven and sprinkle on sea salt, chopped parsley and juiced lemon.
  7. Enjoy!

gluten free cauliflower

(This post was originally published on my food blog in March 2008)

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  • Reply Christy April 13, 2016 at 1:45 pm

    Yummy! I will have to try this.

  • Reply Emily May 25, 2016 at 11:04 am

    Marika, a lovely member of the SF community emailed in this ingredient substitute question, so I’m answering it here for the benefit of others as well:
    “Oh and I’d like to try to make your crispy cauliflower but I don’t have any arrowroot flour at the moment ? what would you recommend as a substitute in this case? I usually use coconut flour or brown rice flour… ?”

    • Reply Emily May 25, 2016 at 11:05 am

      Thanks for your question Marika. If you have cassava or potato flour, that would be my recommendation for subbing out the arrowroot. However, if you’re choosing between coconut or brown rice flour like you mentioned, you might want to try brown rice as coconut flour alone probably won’t yield the ‘crispy’ effect.
      You could always try The Source Bulk Foods in Bulimba or West End, they sell all sorts of gluten free flours and it’s probable they’d have arrowroot.
      Keep in mind that I have not personally tried any of these subs so I can’t guarantee it will work, but would love to hear how you go! Please let us know in the comments how it turns out after you experiment. Enjoy!

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