Crispy Baked Cauliflower

Crispy Baked Cauliflower

Serves 4 to 6

1 head of Cauliflower
¾ cup extra-virgin olive oil (for dredging)

Diva’s Dry Mixture:

1 cup Panko breadcrumbs
¾ cup fresh grated parmesan cheese
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1½ teaspoon garlic powder
Fresh ground pepper and salt (to taste)
Gently mix in a bowl and set aside

Prepare and Lightly Steam the Cauliflower:

Cut the stems off the Cauliflower leaving the tops or florets. Place the florets in a colander and wash under cold water. In a pot over high heat, steam (with the lid on or in a steamer) the florets until the water boils; turn off the heat and let them steam for 1 to 2 minutes. Strain the water out with a colander and allow florets to cool before dredging.

Preheat oven to 375°F

Dredge the Florets:

Lay some foil on a baking sheet. Pour the olive oil into a small bowl. Now, dip each floret into the oil before dredging it in the dry mixture. Be sure to cover each floret well before placing it on the baking sheet. The florets should be separated or not touching when on the baking sheet.

For 20 to 25 minutes, bake (turning occasionally) until the florets are evenly golden brown. Serve with Epic D’s Sweet & Sour Dipping Sauce, ketchup, honey mustard or any sauce to your liking.

Diva Tip:

• Do not over steam the Cauliflower, for the goal is to simply pre-cook slightly and allow further cooking to take place in the oven. It’s also a goal to keep the florets slightly firm when served.

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