Crispy baked cauliflower is a delightful and healthy alternative to traditional fried snacks. This dish features tender cauliflower florets coated in a seasoned breadcrumb mixture, baked to golden perfection. It’s perfect as an appetizer, side dish, or even a main course for those seeking a meat-free option.
Ingredients:
1 large head of cauliflower
1¼ cups panko breadcrumbs
1 large clove garlic, minced
5 tablespoons olive oil
1 teaspoon Italian herb blend seasoning
¾ teaspoon paprika
¾ teaspoon onion powder
Salt and pepper, to taste
½ cup grated Parmesan cheese
3 eggs, lightly beaten
½ cup all-purpose flour
Instructions:
- Prepare the Cauliflower:
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and place it in the oven to preheat.
Wash and cut the cauliflower into bite-sized florets.
- Set Up the Dredging Station:
In one bowl, place the all-purpose flour.
In a second bowl, beat the eggs.
In a third bowl, combine panko breadcrumbs, minced garlic, olive oil, Italian herb seasoning, paprika, onion powder, salt, pepper, and grated Parmesan cheese. Mix well to ensure the olive oil is evenly distributed, which will help achieve a crispy texture.
- Coat the Cauliflower:
Dredge each cauliflower floret in the flour, shaking off any excess.
Dip the floret into the beaten eggs, allowing any excess to drip off.
Press the floret into the breadcrumb mixture, ensuring it’s well-coated.
- Bake the Cauliflower:
Carefully remove the preheated baking sheet from the oven and lightly grease it with olive oil.
Arrange the coated cauliflower florets in a single layer on the baking sheet, ensuring they are not overcrowded to allow even cooking.
Bake for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
- Serve:
Remove from the oven and let cool slightly before serving.
Enjoy the crispy baked cauliflower on its own or with your favorite dipping sauce.
This recipe offers a flavorful and crunchy way to enjoy cauliflower, making it a versatile addition to any meal.
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