Crispy and aromatic (Print Version)
# Ingredients:
→ Crispy Baked Cauliflower
01 -
1 large head of cauliflower
02 -
1/3 cup (35g) panko breadcrumbs
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1/2 cup (50g) grated Parmesan cheese
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1 teaspoon salt
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1 clove fresh garlic
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1 teaspoon cayenne pepper
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2 tablespoons dried Italian herbs
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2 large eggs
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6 tablespoons milk
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1 tablespoon BBQ sauce
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Olive oil for drizzling
→ Curry Dip
12 -
2 tablespoons cream cheese
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1 tablespoon crème fraîche
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2 teaspoons mild curry powder
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1 tablespoon mustard
16 -
Salt and pepper to taste
# Instructions:
01 -
Grate the Parmesan cheese, press or mince the garlic, and mix with the panko breadcrumbs, salt, pepper, cayenne pepper, and Italian herbs. Transfer this mixture to a shallow dish.
02 -
Cut the cauliflower into florets and cook in boiling water for about 8-10 minutes until just tender but still firm. Drain and rinse under cold water to stop the cooking process.
03 -
In a bowl, whisk together the eggs, milk, and BBQ sauce.
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Coat the drained cauliflower florets first in flour, then dip into the egg mixture, and finally roll in the Parmesan-panko mixture, ensuring they're well coated on all sides.
05 -
Arrange the breaded cauliflower on a baking sheet lined with parchment paper. For extra crispiness, drizzle the florets with a little olive oil. Bake in a preheated oven at 400°F (200°C) fan/convection for about 20 minutes until golden brown and crispy.
06 -
For the dip, mix the cream cheese with crème fraîche, mustard, and curry powder. Season with salt and pepper to taste.
07 -
Serve the hot, crispy cauliflower immediately with the curry dip on the side.
# Notes:
01 -
This crispy preparation makes cauliflower appealing even to veggie skeptics.
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The cauliflower should only be parboiled to remain slightly firm, so it doesn't become too soft during baking.
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You can adjust the spiciness by using more or less cayenne pepper according to your taste.
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These cauliflower bites work great as a snack, appetizer, or side dish.