Minoo made a side dish to go the Arabic Lentil Soup. It is an amazing Crispy Baked Cauliflower. Accompanying the cauliflower were Kale Chips.
The Crispy Baked Cauliflower has a hint of spiciness and they are really crispy. A great finger food and healthy snack.
- 4 cups cauliflowerets
- 6 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground pepper
- 2 1/2 cups unsweetened cornflakes, crushed (or bread crumbs)
- 2 egg whites
|Place cauliflower in a saucepan with some water. Cover and cook for 5 to 10 minutes or until crisp tender.|
|In a small resealable plastic bag, combine flour, garlic powder, paprika and ground pepper. Shake to mix the ingredients well.|
|Arrange 3 plates for the flour mixtures, beaten egg whites and cornflake crumbs.|
|First, coat the cauliflower with the flour mixture. Shake off excess flour.|
|Then roll the cauliflower in the egg whites.|
|Lastly, coat well with the cornflakes crumbs.|
|Place on a baking sheet coated with cooking spray. Bake in a 425F preheated oven for 15 to 20 minutes or until golden. Serve immediately.|