Description
Discover the secret to perfectly crispy baked cauliflower with this easy recipe. Learn how to achieve a golden crunch every time!
Ingredients
- 2 medium heads of cauliflower
- 30 ml (2 tbsp) olive oil
- 5 g (1 tsp) garlic powder
- 5 g (1 tsp) onion powder
- 5 g (1 tsp) smoked paprika
- 5 g (1 tsp) salt
- 5 g (1/2 tsp) black pepper
- 50 g (1/2 cup) grated cheese (use a halal-friendly alternative)
- 100 g (1 cup) breadcrumbs
- 2 large eggs
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the cauliflower heads into bite-sized florets.
- In a small bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Toss the cauliflower florets with the seasoned olive oil mixture until well coated.
- In another bowl, combine the parmesan cheese and panko breadcrumbs.
- In a separate bowl, beat the eggs.
- Dip each cauliflower floret into the beaten eggs, ensuring it is fully coated.
- Roll the egg-coated florets in the parmesan-panko mixture.
- Arrange the coated cauliflower florets on the prepared baking sheet in a single layer.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- Remove from oven and let cool slightly before serving.
Notes
- Consider adding grated cheese on top of the cauliflower florets before baking for extra flavor.
- Swap breadcrumbs for crushed gluten-free crackers or almond flour to make this dish gluten-free.
- For a spicy twist, sprinkle a pinch of cayenne pepper or chili powder in the seasoning mixture before tossing the cauliflower.