Crisp, golden cauliflower with a cheesy, spiced crust and a cool garlic-herb dip is the kind of side dish that steals the show. It is crunchy outside, tender inside, and easy enough for a weeknight, yet special enough for guests. For more cauliflower favorites, try our Healthy Chicken and Cauliflower Bake and Roasted Cauliflower and Broccoli Salad.
Ingredients
- 1 head cauliflower, broken into florets
- 100 g (3.5 oz) breadcrumbs (panko or fine)
- 50 g (1.7 oz) Parmesan or other hard cheese, finely grated
- 2-3 eggs
- 1 tsp each: sweet paprika, garlic powder, salt, black pepper
- For the dip: 100 g sour cream, 1 garlic clove, fresh dill, salt and pepper
Instructions
- Blanch the cauliflower florets in salted boiling water for 3-4 minutes, then drain and cool.
- Mix the breadcrumbs with the spices and grated cheese. Beat the eggs with a pinch of salt.
- Dip each floret in egg, then roll in the cheese-crumb mixture. Arrange on a lined baking sheet.
- Bake at 190-200 C (375-400 F) for about 20 minutes until crisp and golden.
- For the dip, stir the sour cream with minced garlic, dill, salt, and pepper. Serve the cauliflower hot with the dip.
Tips
- Cool the blanched florets well, so the coating sticks and crisps instead of sliding off.
- Leave space between florets on the baking sheet, so hot air can crisp every side.
- For another cauliflower twist, try our Crustless Cauliflower Pizza, and see USDA guidance on fresh produce handling.
Nutrition
Nutrition: per 100 g: 111.9 kcal, protein 4.4 g, fat 5.4 g, carbs 12.6 g.