CRUNCHY & SPICY BAKED CAULIFLOWER

January 28, 2014

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.

CRUNCHY & SPICY BAKED CAULIFLOWER by Rachel Schultz

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.

CRUNCHY & SPICY BAKED CAULIFLOWER by Rachel Schultz

Arrange on a lined baking sheet. Season with salt & pepper. Baked for 15-20 minutes.

CRUNCHY & SPICY BAKED CAULIFLOWER by Rachel Schultz

CRUNCHY & SPICY BAKED CAULIFLOWER
 
Author:
Serves: 2-3
Ingredients
  • 1 head cauliflower, chopped
  • 1 and ½ cups panko bread crumbs
  • ¼ cup homemade taco seasoning
  • 2 eggs
  • 2 teaspoons dijon mustard
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together eggs & dijon. In a separate bowl, stir together panko and taco mix.
  3. Dip cauliflower florets into egg mixture, then coat in breading.
  4. Arrange on a lined baking sheet. Season with salt & pepper.
  5. Baked for 15-20 minutes.

Adapted from Going Cavewoman.

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Comments

  • […] food lately. This crock-pot recipe from Table for Two was delicious and easy! (8) This recipe for crunchy & spicy baked cauliflower from Rachel Schultz looks fantastic. Trying this during the week for […]

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