Cauliflowers are probably one of my favorite vegetables! Not only does it go well with any recipe, but it’s also nutritious, fat-free, and cholesterol-free at the same time. One of my new go-to recipes, whenever I’m craving baked cauliflowers, is this one by Last Minute Kitchen via YouTube, it’s easy, simple, and tasty. If you haven’t tried baked cauliflowers yet, then you’re missing one of the best ways to eat them.
Ingredients:
Baked Cauliflower
- 88 ounces (1.3 kg) Cauliflower
- 1¼ cups (150g) Panko breadcrumbs
- 1 clove Garlic
- ¾ cup (100g) Flour
- 3 Eggs
- 5 tbsp. Extra virgin olive oil
- 1 tsp Italian herbs
- 2 tsp Parsley
- ½ cup (50g) Parmesan cheese, grated
- Salt, to taste
- Pepper, to taste
Cream Cheese Dip
- ¾ cup (200g) Sour cream
- ½ cup (100g) Yogurt
- Parsley
- Salt, to taste
- Pepper, to taste
- Lemon juice, to taste
Directions:
Step 1
Cut the leaves and core of the cauliflower head, then break and slice them into small bite-sized pieces. Add salt to a pot of boiling water then submerge the cauliflowers in it and let it cook for about 5 minutes partially covered. Once it’s done cooking, drain them and set them aside.
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Step 2
In a large mixing bowl, add the breadcrumbs, minced garlic, olive oil, Italian herbs, parsley, and grated parmesan cheese, mix them well until fully combined then set aside. In a separate bowl, break and beat the eggs, then add in and coat the cauliflower pieces, then coat with flour and lastly, with the breadcrumb mixture.
Step 3
Prepare a baking sheet lined with parchment paper then start placing the cauliflower pieces. Bake them at 360°F for about 15 minutes. In a different bowl, combine the sour cream, yogurt, parsley, lemon juice, salt, and pepper, then mix well until fully combined. Serve it as a dip with the baked cauliflowers.
*All image credit belongs to Last Minute Kitchen via YouTube. If you loved this recipe as much as I did, then visit their official channel to see more.
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