TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 4 cups cauliflowerets
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2-1/2 cups cornflakes, crushed
  • 2 egg whites

Nutritional Facts

One serving equals 92 calories, trace fat (0 saturated fat), 0 cholesterol, 145 mg sodium, 19 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Directions

  1. Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain.
  2. In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs.
  3. Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately. Yield: 6 servings.
Originally published as Crispy Baked Cauliflower in Country Woman July/August 1999, p36

Nutritional Facts

One serving equals 92 calories, trace fat (0 saturated fat), 0 cholesterol, 145 mg sodium, 19 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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