Crispy Roasted Cauliflower
Ingredients
- 1 medium head of cauliflower
- 4 egg whites, lightly beaten with a fork
- 1/4 cup canola oil 60 mL
- 2 Tbsp Parmesan cheese 30 mL
- 1 1/2 cups whole wheat breadcrumbs or brown rice cereal crumbs 375 mL
Instructions
- 1. Preheat oven to 425ᵒF (220ᵒC). Line a large baking sheet with parchment paper.
- 2. Wash cauliflower; remove leaves and break into slightly larger than bite-sized pieces.
- 3. In bowl, combine egg whites and canola oil. In another bowl, place Parmesan cheese and breadcrumbs or cereal crumbs.
- 4. Dip each piece of cauliflower in the egg–oil mix and then into the crumbs to coat.
- 5. Place cauliflower pieces in a single layer on the baking sheet.
- 6. Roast for 20 minutes. Turn the pieces over and continue roasting for an additional 20 minutes or until golden and crispy.
Yield
4 servings
serving size
3/4 cup (175 mL)
nutritional analysis
Per serving
| Calories | 300 |
| Total Fat | 16 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 5 mg |
| Carbohydrates | 29 g |
| Fiber | 3 g |
| Sugars | 4 g |
| Protein | 13 g |
| Sodium | 200 mg |
| Potassium | 54 mg |
