Best Crispy Baked Cauliflower Recipes

CRISPY BAKED CAULIFLOWER

Crispy Baked Cauliflower image

-Elvera Dallman, Franklin, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups cauliflowerets
6 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2-1/2 cups cornflakes, crushed
2 egg whites

Steps:

Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CRISPY BAKED CAULIFLOWER-CORN NUGGETS

Crispy Baked Cauliflower-Corn Nuggets image

How to make Crispy Baked Cauliflower-Corn Nuggets

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 medium cauliflower
1 large potato, cooked and peeled
2 medium eggs
4 ounces Gouda or cheddar cheese, grated
Kernels from 2 corn cobs (or 3/4 cup frozen kernels?no need to defrost)
1/2 teaspoon sea salt
3/4 cup all-purpose flour
1 cup panko bread crumbs
2 tablespoons sesame seeds
4 tablespoons oil

Steps:

Preheat the oven to 375�F and line a baking sheet with parchment paper.
Steam the whole cauliflower until tender but not completely soft, 11 to 13 minutes. Cut into florets and reserve the stem and stalks for other uses.
In a large bowl, mash the cooked potato, add the florets and continue mashing until the cauliflower is broken into small bits but still retains some texture.
Crack in the eggs and add the cheese, corn kernels and salt. Mix well, then stir in the flour to create a thick, slightly sticky mass. Cover with plastic wrap and chill for 30 minutes.
Using wet hands to keep the mixture from sticking to you, shape a heaped tablespoon of the mixture into a ball or nugget and put it on the prepared baking sheet. Repeat with the rest of the mixture.
In a shallow bowl, mix the bread crumbs with the sesame seeds. Coat the nuggets in the mixture, then return them to the baking sheet.
Drizzle the nuggets with the oil and bake until golden, 12 to 15 minutes.
Serve at once, with any dip you like and a side salad. The nuggets may be refrigerated for four days or frozen for up to three months.