Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- ½ cup all-purpose flour (or chickpea flour for gluten-free)
- ½ cup panko breadcrumbs (or gluten-free breadcrumbs)
- 2 large eggs (or flaxseed mixture for vegan option)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (or cooking spray for a lighter version)
- Optional: grated Parmesan (or nutritional yeast for dairy-free)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, combine the flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
- In a separate bowl, beat the eggs. If making this recipe vegan, mix 1 tbsp ground flaxseeds with 3 tbsp water and let sit for 5 minutes to thicken.
- Dip each cauliflower floret into the egg (or flaxseed mixture), then coat it in the breadcrumb mixture, pressing lightly to ensure it sticks.
- Arrange the coated cauliflower florets in a single layer on the prepared baking sheet. Drizzle with olive oil or lightly spray with cooking spray.
- Bake for 25-30 minutes, flipping the florets halfway through, until golden brown and crispy.
- Optionally, sprinkle with grated Parmesan or nutritional yeast for an extra layer of flavor.
- Serve with your favorite dipping sauce and enjoy!
Notes
- For extra crispiness, make sure the cauliflower florets are thoroughly dried before coating.
- You can substitute the cauliflower with other vegetables like broccoli or zucchini for a different twist.
- For a healthier option, bake instead of frying, and use a light spray of olive oil.
- You can prep the florets ahead of time and store them in the fridge until you’re ready to cook.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g