Crispy Baked Cauliflower

by

    1. Preheat oven to 200°C (400°F).
    2. Cut the cauliflower into florets and boil in salted water for 5 minutes. Drain well.

    1. In a bowl, mix panko breadcrumbs, minced garlic, flour, Italian herbs, parsley, parmesan cheese, salt, and pepper.
    2. In another bowl, whisk the eggs.
    3. Dip each cauliflower floret into the egg, then coat with the breadcrumb mixture.

    1. Place the coated florets on a baking sheet lined with parchment paper.
    2. Drizzle olive oil over the cauliflower and bake for 20-25 minutes, or until golden and crispy.
    3. For the dip, mix sour cream, yogurt, parsley, salt, pepper, and lemon juice in a bowl.

  1. Serve the crispy baked cauliflower with the dip.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 220 kcal | Servings: 6 servings

Leave a Comment