Hello! Happy hump day! Whoop! whoop! Oh boy do I have a good recipe for you today. Crispy BAKED Cauliflower. Yum!
Now this recipe pairs great with a lot of main dishes, chicken, beef, you name it, it goes with it. Buuuuuuttttt, you could also just eat it in its own. I won’t judge. I paired them with these chicken wings, but hey, that’s me. You do you.
Part of what makes this Cauliflower crispy while it bakes is dunking the florets in an egg wash before coating them in Panko bread crumbs. This combo allows the Cauliflower to get tender on the inside and crisp on the outside. Perfect.
Now, you could keep the spices simple with just some salt and pepper, but I spiced things up with some chili and garlic powder. I just mixed the spices into the Panko bread crumbs so they evenly coat the Cauliflower.
Once the florets are coated, just pop them in the oven and bake them off! Easy peasy! Eat alone or with your favorite main and enjoy!
See ya tomorrow!
- 1 Head Cauliflower
- 2 Tbsp Canola Oil
- 1 T sp Chili Powder
- 2 Tsp Garlic Powder
- 2 Tsp salt
- 1 Egg
- 1 Tsbl Water
- Preheat oven to 425 degrees F. Cut the Cauliflower into bite size florets.
- Mix the egg and water together to make a egg wash. Combine Panko bread crumbs and spices in a separate bowl. Dunk the florets into the egg wash and then coat with bread crumbs.
- Place florets in a baking sheet and place in heated oven. Bake for 20-25 minutes until florets are crisp and fork tender. Serve immediately.
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