Baked Breaded Cauliflower
User Reviews
4.4
Baked Breaded Cauliflower
Description
The recipe starts with chopping a head of cauliflower into bite-sized florets. These are dipped first in beaten eggs blended with paprika, salt, pepper, and dried oregano, then thoroughly coated in a breadcrumb and oregano mixture. The seasoned panko breadcrumbs provide a coarse, crunchy crust when baked.
Baking at a high temperature for 30 to 40 minutes crisps the coating to a golden brown while cooking the cauliflower through. The mild heat and the herbs in the coating add subtle savory flavors. Serving suggestions include pairing with ranch dressing or other favorite dips.
For best results, panko breadcrumbs give a notably crispier texture compared to finer crumbs. The breaded florets can be frozen individually before baking to prevent sticking and extend storage life up to one year. Reheating is recommended in an oven or stove for crispness, not the microwave. Variations can add heat with cayenne or hot sauce to the egg wash for a spicy twist.
Ingredients
- 1 head cauliflower cut into florets (about 4 cups)
- 3 large egg beaten
- 1 teaspoon paprika
- ½ teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 tablespoon oregano dried
- 1 cups breadcrumbs I used Panko
Instructions
- Prep: Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Prep the dredges: In a shallow plate beat the eggs and add paprika, salt, pepper and half of the oregano. Whisk so that it's well combined. In another shallow plate combine the breadcrumbs together with the rest of the oregano and additional salt and pepper if required.
- Dredge: Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
- Bake: for 30-40 minutes or until golden brown.
- Serve: Serve with ranch dressing or your favorite dipping sauce.
Notes
- Panko breadcrumbs create a crispier coating than regular breadcrumbs; seek them out for best results.
- Spice it up by adding cayenne, hot sauce, or red pepper flakes to the egg mixture before breading.
- Store baked cauliflower for 3-5 days in an airtight container in the refrigerator.
- Reheat in an oven or on the stove at 400°F to regain crispiness instead of microwaving.
- Freeze unbaked breaded florets after pre-freezing them individually for 1-2 hours to prevent clumping; freeze up to 1 year.
- Bake from frozen following the same instructions when ready to cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 202kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 585mg | 24% |
| Potassium | 568mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 69mg | 77% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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