Roasted Breaded Cauliflower Recipe

Set out the ingredients required to prepare this tasty breaded cauliflower. For starters, you'll need a head of cauliflower without the leaves. Olayinka loves using cauliflower for this recipe, because it "has a great texture [and is very neutral when cooked]." She recommends it for people who don't eat many vegetables, which is a good tip for picky eaters. She says this recipe could also work well with mushrooms if they're a favorite. 

Next, you'll need eggs to act as a binder for the breadcrumbs. According to Olayinka, "Golden breadcrumbs work the best." She points out that their color makes them look fried, and they have an ideal consistency. 

This recipe calls for black pepper, garlic powder, paprika, and salt for seasoning as well. If you want to try out different versions of this dish, Susan suggests "Mexican-type herbs" such as paprika, cumin, onion, red pepper flakes, and garlic powder, or dried herbs such as chives, basil, and Italian seasoning. A bit of all-purpose flour is also used to help create a crispy coating. Finally, to help the breaded cauliflower cook and become crispy, use some rapeseed or vegetable oil in a spray form or brushed on. 

A sprinkle of chopped parsley and ranch dip make a great match for the crunchy goodness. Alternatively, feel free to choose whichever dip suits your fancy. 

Once you've chopped up all the cauliflower and the water has come to a boil, add your white vegetable to the pot. Be careful as you toss in the cauliflower to avoid any splash from the boiling water. Cook the cauliflower in the boiling water for five minutes. It will soften during this time, but it should still be somewhat firm in order to make it easier to dip in the various coatings. The cauliflower will continue to cook to the ultimate consistency as it is roasted in the oven.

After the five minutes have passed, remove the pot from the stovetop, and immediately drain the water. Set the cauliflower to the side so it can cool off in a bowl.

First, you are going to coat the cauliflower with flour, being careful to avoid getting water into the mixture. You can dip each piece individually, or do a few at a time, but make sure that the cauliflower is properly covered with flour. This will help create a shell for the crispy exterior that everyone will enjoy.

Next, you will dip each piece into the egg mixture bowl. The whisked eggs will create a sticky texture on the exterior that will help the breadcrumbs to properly bind.

Then, roll each piece of cauliflower one by one into the breadcrumb mixture to evenly coat. The reason for evenness is you want the exterior to be crispy all around. If it clumps in any spot, the breadcrumbs won't be able to brown and become crispy, and you'll be left with a dry coating. You can give each piece a little shake to make sure there is no excess of the breadcrumb mixture in any one spot.

Bake the cauliflower at 380 F for 35 minutes. You can give them a quick check as the time approaches an end to see how they are doing. They should be a nice golden brown color by the time they are ready. Once they are finished baking, remove the tray from the oven, and transfer the cauliflower to a serving dish. 

The creamy crispy contrast works really well with the tang from ranch dressing, and a sprinkling of freshly chopped parsley gives them a bright pop for garnish. Feel free to experiment with other dips, as we know this recipe will work with something spicy, too, or anything that you happen to love. 

These cauliflower bites are best eaten hot out of the oven, so if you happen to have any leftovers, allow them to completely cool before placing them in a sealed container. Reheat them on a baking tray in the oven at 350 F for about 10 minutes. Or better yet, invite some friends over, and finish them all at once. If you want to enjoy them the next day on a sandwich, be sure to pick out your favorite bread, a yummy dressing of your choice, lettuce, and tomato. The possibilities of serving this dish are honestly endless.