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Ingredients:
1 kg cauliflower
150 g panko breadcrumbs
1 garlic clove, chopped
100 g flour
3 eggs
5 tablespoons olive oil
1 teaspoon Italian herbs
A handful of parsley, chopped
100 g Parmesan cheese, grated
A pinch of salt
Black pepper to taste
Sauce (optional):
200 g sour cream
100 g yoghurt
A handful of parsley, chopped
Salt, to taste
Pepper, to taste
A dash of lemon juice
Directions:
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and blanch in boiling water for about 5 minutes. Drain and let cool.
In a shallow bowl, mix the flour with a pinch of salt and black pepper. In another bowl, beat the eggs. In a third dish, mix together the panko breadcrumbs, minced garlic, Italian herbs, chopped parsley, and grated Parmesan cheese.
Dip each cauliflower floret first in the flour, then in the beaten eggs, and finally coat with the breadcrumb mixture.
Arrange the breaded cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil.
Bake for 20–25 minutes, or until the cauliflower is golden brown and crispy.
While the cauliflower is baking, prepare the sauce by mixing together the sour cream, yogurt, chopped parsley, salt, pepper, and lemon juice.
Serve the crispy roasted cauliflower hot with the optional sauce on the side.
Preparation time: 15 minutes | Cooking time: 25 minutes | Total time: 40 minutes
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