These totally blew me away. First of all, I thought they had zero chance of being crispy and tasty while baking them and not frying them. I was SO very tempted to fry them and get that golden crunchy outer layer. Guess what? I was wrong. They came out superbly crunchy and golden. They will not disappoint you — believe me. Cauliflower once again delivers satisfaction.
- 1 large cauliflower, cut into florets
- 1/2 cup flour
- 3 eggs, beaten
- 1 cup panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1/4 tsp chipotle powder
- salt & pepper to taste
Preheat oven to 400 F. Line a rimmed sheet pan with parchment paper.
In 3 shallow tuppers, house the flour in one, the eggs in another and in the third, whisk together the panko, Parmesan cheese and all the seasonings. Dredge the cauliflower florets first in the flour, then dip in the eggs (allowing excess to drip off) and then dredge in the panko mixture. Bake florets for 20-25 minutes.
Serves great with a spicy sweet chili sauce or horseradish mayo.
Yields 4 servings.