Finding ways to make vegetables less… vegetable-ish is a rewarding pursuit. A fast side dish that comes together easily with an entree is frequently useful when I’m prepping weeknight dinners. Baked broccoli has long been my favorite such side, but this new cauliflower may give him a run for his money. The natural after taste of cauliflower is not my husband’s favorite so when working with it I do not mind loading on seasoning.
CRUNCHY & SPICY BAKED CAULIFLOWER
Serves 2-3
1 head cauliflower, chopped
1 and 1/2 cups panko bread crumbs
1/4 cup homemade taco seasoning
2 eggs
2 teaspoons dijon mustard
Salt & pepper
Preheat oven to 400 degrees. Whisk together eggs & dijon. In a separate bowl, stir together panko and taco mix. Dip cauliflower florets into egg mixture, then coat in breading.
Arrange on a lined baking sheet. Season with salt & pepper. Baked for 15-20 minutes.
- 1 head cauliflower, chopped
- 1 and ½ cups panko bread crumbs
- ¼ cup homemade taco seasoning
- 2 eggs
- 2 teaspoons dijon mustard
- Salt & pepper
- Preheat oven to 400 degrees.
- Whisk together eggs & dijon. In a separate bowl, stir together panko and taco mix.
- Dip cauliflower florets into egg mixture, then coat in breading.
- Arrange on a lined baking sheet. Season with salt & pepper.
- Baked for 15-20 minutes.
Adapted from Going Cavewoman.
