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Image of Crispy Baked Cauliflower

Crispy Baked Cauliflower

Course Appetizer
Cuisine American
Keyword baked appetizer, cauliflower
Servings 10 servings
Author Chef Maria Cummins


  • 3 bowls for breading
  • 3 Tongs
  • Baking tray and parchment paper


  • head cauliflower cut into small florets (bite size)
  • 1 cup all-purpose flour slightly salted
  • 2 lg egg whites
  • 2 cup panko
  • 1 tsp salt
  • ½ tsp black pepper freshly ground


  • Preheat the oven to 375 degrees. Fill one mixing bowl with the flour, another with the whisked eggs, and a third with the panko, paprika, salt, and pepper. Stir to evenly combine the panko mixture
  • Dredge each cauliflower piece in the flour, until evenly coated, then dip in the egg mixture, and finally in the panko mixture, pressing the panko gently against the cauliflower to thoroughly coat
  • Place cauliflower pieces on a medium-size sheet pan and freeze them.  After frozen divide into groups of 4 pieces wrapped in plastic wrap.  Put back in the freezer
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