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Lilly’s Table

 
 
Mascarpone Roasted Beets & Greens
© Lillys-Table.com Photo of Breaded Roasted Cauliflower
 

Tags: Low-Glycemic Nut Free nuts vegetarian Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Breaded Roasted Cauliflower

from Eggs in Artichokes with Crispy Cauliflower & Roasted Mascarpone Beets, the Week of May 15, 2016.
View the next recipe for this meal.

I have a weakness for Roasted Cauliflower. In an attempt to take the flavors and textures even higher I dipped, breaded and roasted them into crispiness. Fresh out of the oven the center oozes in delight. Any combination of the breading will do. We use a third each of crispy pankos, hearty almond meal and grated parmesan. You could skip one of these as needed and replace it with more of another. For example, replace the breadcrumbs with more almond meal to make it gluten-free. Ideally, use at least two out of the three crumb mixtures for a more interesting texture and flavor.

Ingredients

  • ½ cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • ½ cup almond meal
  • 1 head cauliflower
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 eggs

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 400.

Toss the panko breadcrumbs, almond meal, and grated parmesan (or any combination of the three, see the introduction) together. Fold in half of the salt, pepper and even your favorite dried herbs, if desired.

Whisk the egg in a shallow dish with the remaining salt and pepper. Break the cauliflower up into florets.

Dip the florets into the egg wash, swirl them around and shake off the excess egg. Toss the wet cauliflower florets into the breadcrumbs and coat evenly.

Spread the coated florets on a baking sheet. Sprinkle the olive oil over the top of the florets or spray them lightly with an olive oil mister.

Bake for 10 minutes. Flip them over and roast for another 8-12 minutes on the other side until the cauliflower is easy to slice with a butter knife.