Ingredients
Scale
- 1 medium head of cauliflower
- 1 cup of breadcrumbs (panko for extra crunch!)
- 1 cup of grated Parmesan cheese
- 2 large eggs
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 teaspoon of paprika (optional, for a kick!)
- 1 cup of plain Greek yogurt (for the garlic sauce)
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and cut cauliflower into bite-sized florets.
- Set up three bowls: one with breadcrumbs and Parmesan, one with whisked eggs, and one with salt, pepper, and paprika.
- Coat each cauliflower floret in the egg mixture, then roll in the breadcrumb mixture.
- Arrange on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown, flipping halfway through.
- Mix Greek yogurt, garlic, lemon juice, and parsley to make the garlic sauce.
- Serve the baked cauliflower hot with the garlic sauce on the side.
Notes
- For extra crunch, use panko breadcrumbs.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg