Crispy Oven-Roasted Cauliflower

Crispy Oven-Roasted Cauliflower

Ingredients:

For the Cauliflower:

• 1 kg cauliflower, cut into bite-sized florets
• 150 g panko breadcrumbs
• 100 g all-purpose flour
• 3 large eggs, beaten
• 5 tablespoons extra virgin olive oil
• 1 teaspoon dried Italian seasoning
• A handful of fresh parsley, finely chopped
• 100 g Parmesan cheese, freshly grated
• A pinch of fine sea salt
• Freshly ground black pepper, to taste

For the Creamy Herb Sauce (Optional):

• 200 g sour cream
• 100 g plain yogurt
• A handful of fresh parsley, finely chopped
• Salt, adjusted to your preference
• Freshly ground black pepper, to taste
• A squeeze of fresh lemon juice

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Cauliflower: Wash the cauliflower florets and dry them thoroughly.
3. Coat the Cauliflower:
   • Set up a coating station with three shallow dishes. Place the flour seasoned with salt and pepper in the first dish. Beat the eggs in the second dish, and mix the panko breadcrumbs, Italian seasoning, chopped parsley, and grated Parmesan cheese in the third dish.
   • Dredge each cauliflower floret in the flour, then dip into the beaten eggs, and finally coat with the panko mixture, pressing gently to adhere.
4. Bake:
   • Arrange the coated cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil.
   • Bake in the preheated oven for 20-25 minutes, or until the cauliflower is tender on the inside and crispy golden brown on the outside. Turn the florets over halfway through the baking time for even cooking.
5. Prepare the Sauce:
   • While the cauliflower is roasting, mix the sour cream, yogurt, chopped parsley, salt, pepper, and lemon juice in a bowl. Adjust the seasoning to taste.
6. Serve:
   • Once the cauliflower is roasted, remove from the oven and let it cool slightly on the baking sheet.
   • Serve warm with the creamy herb sauce on the side for dipping. Enjoy!