Crispy Roasted Cauliflower

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Golden, crunchy, and so flavorful—it might just beat meat!

Ingredients

  • 1 kg cauliflower, cut into florets

  • 100 g flour

  • 3 eggs, beaten

  • 150 g panko breadcrumbs

  • 1 clove garlic, minced

  • 5 tbsp olive oil

  • 1 tsp Italian herbs

  • Pepper, to taste

  • A squeeze of lemon juice

Instructions

  1. Preheat oven to 200°C (400°F).

  2. Wash and cut cauliflower into bite-sized florets.

  3. Prepare three bowls:

    • Bowl 1: Flour

    • Bowl 2: Beaten eggs

    • Bowl 3: Panko breadcrumbs mixed with minced garlic, Italian herbs, pepper, and olive oil.

  4. Coat each cauliflower floret in flour, then egg, then breadcrumb mixture.

  5. Place on a baking tray lined with parchment paper.

  6. Bake for 20–25 minutes, flipping halfway, until golden and crispy.

  7. Drizzle with lemon juice before serving.

Tips

  • For extra crunch, broil for the last 2–3 minutes.

  • Serve as a snack, side dish, or even in wraps and salads.

  • Try swapping Italian herbs for paprika or curry powder for a twist.

If you’d like, I can also add WW points and nutrition info for this one so it matches your other WW-friendly recipes. Would you like me to do that?

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