Crispy Baked Cauliflower Recipe
—Elvera Dallman, Franklin, Nebraska
- 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
- 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.
3/4 cup: 92 calories, trace fat (0g saturated fat), 0mg cholesterol, 145mg sodium, 19g carbohydrate (0g sugars, 0g fiber), 4g protein Diabetic Exchanges:1 starch, 1 vegetable
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