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| Crunchy Breaded Cauliflower! And it’s NOT fried…hooray! |
My youngest daughter begged me to make the amazing cauliflower that she had at her friends’ house one Shabbat. “Call the mom, please!!” I heard over, and over, and over again. We all know how challenging it can be at times to get our kids to eat their vegetables, so when my daughter actually repeatedly asked for a particular vegetable – I was all over it. I called the mom, explained that my daughter was one of her biggest fans, and she gladly and graciously gave me her recipe. The recipe called for first cooking the cauliflower, then breading it, then frying it. I thanked the mom for sharing her awesome recipe with me, hung up the phone and had an “aha” moment. Of course the cauliflower was outstanding – it was breaded and fried! How could it not be delicious?! I really wanted to make my daughter happy, but IMHO although fried cauliflower might be really mouth watering…healthy? – not so much. The challenge was to make a healthier version that was similar enough to the fried version that there wouldn’t be a big drop in taste. I also wanted to make the whole process less labor intensive as well.
Crunchy Breaded Cauliflower
Ingredients
- 2 large cauliflower heads*, broken into florets
- 1 cup corn flake crumbs
- 1 cup dried unflavored bread crumbs
- 1 tablespoon onion powder
- 1/2 cup liquid egg substitute
- 1 tablespoon canola oil
- non-stick vegetable spray
Instructions
- Preheat oven to 350 F°.
- Cover a half sheet pan or large cookie sheet with aluminum foil and spray with non-stick vegetable spray.
- Set aside.
- In a small bowl or measuring cup, mix egg and oil until blended.
- In a 9×13 inch pan, combine corn flake crumbs, bread crumbs, onion powder and garlic powder until thoroughly combined.
- Place cauliflower florets into a large bowl.
- Pour egg mixture over the cauliflower and mix until florets are completely coated.
- Roll each of the coated florets in the crumb mixture and set on the prepared pan in a single layer.
- Do not dump the crumbs over the bowl of coated florets – it will clump.
- Sprinkle the remainder of the crumbs on the cauliflower on the pan to cover any missed spots.
- Spray the florets with a light coating of non-stick vegetable spray.
- Bake for 30-40 minutes until golden brown.
- Keep out of reach of children until ready to serve 😉 !
Notes
Note
- *Please consult your LOR regarding the proper process for cleaning cauliflower.
In your recipe description you mention a spice mixture. In the directions you list onion powder and garlic. However, you only have onion powder in the ingredient list. Please clarify
Thanks for your catch Linda! I’ve updated the recipe with the correction. I’d love to hear how yours turns out!
Perfect! The cauliflower was crispy and perfectly cooked. I am planning to chop up the leftovers and adding them to y potato latkes tomorrow.
I used onion powder and Trader Joe’s 21 salute seasoning.