This week I start sharing recipes, something I hope to continue to do. Growing up, I loved cauliflower topped with buttered bread crumbs. So, when a friend recently gave me this recipe, I knew I’d love it–a slighty healthier version of one of my childhood favs.
I’m not giving specific amounts because this is one of those recipes that you can easily upsize or downsize depending on the size of your family.
One head of cauliflower, cut into florets and washed
Beaten egg (1 is perfect for a medium sized head)
Breadcrumbs, plain or seasoned (I’m going to try Panko next time)
Canola or Olive oil
Brush a large baking sheet with a thin coat of canola or olive oil. Preheat oven to 350 degrees. Place egg in a bowl and bread crumbs in a seperate bowl. Dip florets first in egg and shake of excess, then in breadcrumbs, rolling floret gently in crumbs to get it covered all over. Place on prepared pan. Mist florets with canola or olive oil or spray with non stick cooking spray. Cook for 30 minutes, turning the florets over halfway through the cooking time. Delish!!!!
Me and my 5 year old daughter devoured these. My husband agreed they were good. My 3 year old ate a bit more than half of his serving before announcing he didn’t like them, but when I reminded him of how yummy they were, he gobbled up the rest. I hope you and your family enjoy this simple, nutrient-packed dish as much as mine did. Let me know!
Put on your chef’s hats–I’m hoping to have a recipe contest soon, so start thinking of a favorite healthy recipe to send it.