Healthy (Mock) Breaded Cauliflower

It’s Chanukah now, which means that most of my readers, particularly the Jewish ones, will be expecting all kinds of deep fried delicacies to appear on the front page of this blog. After all, what kind of good Jewish girl isn’t making latkes and donuts now? 

Okay, so I won’t go so far as to say that I am not making any fried goodies this week. In fact, I have a whole bunch of deliciousness up my sleeve, (or in my frying pan, as the case may be). Hopefully, those will be here soon. But in the meantime, I figured I would preempt the unhealthy treats with my latest veggie creation. I think obsessed is a very strong word, but I did make this three times in the last week.

Let me explain. I have a pet peeve about super unhealthy vegetable dishes. Don’t get me wrong, I love to eat them. But I hate when people eat deep fried and breaded vegetables and pat themselves on the back for having a healthy meal. One of my favorite such dishes is breaded cauliflower. Super thick breading which is crispy from the deep frying process…and you can barely tell you are having a vegetable.

That’s not the case with this cauliflower. I admit the aforementioned dish was the inspiration for my healthy breaded cauliflower, but the end result is not something that will cause you to feel guilty for hours afterward.

Healthy Mock Breaded Cauliflower:

Ingredients:

24 oz bag frozen cauliflower florets, defrosted (I like to use mini florets)

2 Tablespoons olive oil

2 teaspoons kosher salt

1/4-1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/3 cup whole wheat bread crumbs

1 egg

Instructions:

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

In a large mixing bowl, toss the cauliflower, oil and spices to combine. Add bread crumbs and toss until completely combined. Add egg and stir well to evenly distribute the egg. The entire mixture should be sticky at this point.

Pour mixture onto lined cookie sheet, and spread into a single layer. Bake at 400 degrees for 30-40 minutes, until slightly crispy. Stir approximately every 10 minutes to make sure it doesn’t stick.

Enjoy!

Thank you for stopping by, and a very happy holiday to all!

Comments

  1. says

    Oh man these look tasty! Wish I’d seen them earlier. I made brisket and potato kugel for the last night of Hanukkah on Tuesday. I’ll be making these in January though for sure – my fiance and I are going vegetarian for a month! I have a feeling we’ll be eating a lot of these. Thanks for the post!

  2. Miriam says

    Well, I beat you in the healthiness department. I’m.devouring a can of beets while reading this. Pun unintended. Btw, why are they called MOCK breaded?

  3. judy says

    These were fantastic, couldn’t get enough of them. I had a craving for breaded cauliflower, and totally did not miss the deep frying. This recipe is a definite keeper.

Trackbacks

  1. […] 7) Healthy Mock Breaded Cauliflower: I can’t even tell you how much I love this recipe. It makes me feel like I am eating really fattening, delicious fast-food or restaurant food, but it’s so much healthier than it tastes! It’s another one of those recipes that takes less than five minutes to pull together, so you can just imagine why it’s a favorite of mine, and also hundreds of readers.  […]

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