Healthy Mock Breaded Cauliflower is crispy and delicious, without all that fat!
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.
- 24 oz bag frozen cauliflower florets, defrosted (I like to use mini florets)
- 2 Tablespoons olive oil
- 2 teaspoons kosher salt
- ¼-1/2 teaspoon black pepper
- ½ teaspoon garlic powder
- ⅓ cup whole wheat bread crumbs or pesach crumbs
- 1 egg
- 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.
Like This Recipe? You will absolutely LOVE my cookbook!
It also makes a great gift! Click here to purchase Something
Never miss a new recipe! Follow me for all the updates on:
Thank you for stopping by, and a very happy holiday to all! -Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.