This recipe transforms cauliflower into a deliciously crispy and savory dish, perfect as a side or a main. Coated with flavorful Italian herbs and Parmesan cheese, and served with a creamy herb sauce, this dish is sure to impress!

 

Full Recipe:

Ingredients:

For the Cauliflower:

• 1 cauliflower: Cut into bite-sized florets
• 3 lemon slices: For added flavor
• A little bit of salt: To taste
• Some dill: Fresh or dried, for seasoning
• 150 g (1 cup) panko breadcrumbs: For extra crispiness
• 1 clove of garlic: Minced
• 5 tablespoons olive oil: For drizzling
• 1 teaspoon Italian herbs: A blend of dried herbs
• Salt and black pepper: To taste
• Parsley: Fresh, for garnish
• 100 g (1 cup) Parmesan cheese: Grated
• 100 g (1 cup) flour: For dredging
• 3 eggs: Beaten, for coating

For the Sauce:

• 200 g (1 cup) sour cream: For a tangy base
• 100 g (1/2 cup) yogurt: Adds creaminess and tang
• Lemon juice: From about 1/2 lemon, for acidity
• Parsley: Fresh, chopped, for added flavor
• Black pepper: To taste
• A little bit of salt: To taste

Instructions:

1. Prepare the Cauliflower:

• Preheat Oven: Preheat your oven to 425°F (220°C).
• Season Cauliflower: Place the cauliflower florets in a large bowl. Squeeze the lemon slices over the cauliflower, and season with a little bit of salt and some dill.
• Set Up Dredging Station: Prepare three separate bowls. Place the flour in one bowl, the beaten eggs in another, and mix the panko breadcrumbs, Parmesan cheese, minced garlic, Italian herbs, salt, and black pepper in the third bowl.
• Coat the Cauliflower: Dredge each cauliflower floret in the flour, dip into the beaten eggs, and then coat with the breadcrumb mixture.
• Arrange for Baking: Place the coated cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and crispy, flipping halfway through.

2. Prepare the Sauce:

• Mix Ingredients: In a bowl, combine the sour cream, yogurt, lemon juice, chopped parsley, black pepper, and a little bit of salt. Mix well until smooth.
• Adjust Seasoning: Taste and adjust seasoning if necessary. Add more lemon juice or salt if desired.

3. Serve:

• Garnish: Once the cauliflower is baked and crispy, remove it from the oven and let it cool slightly.
• Serve with Sauce: Serve the crispy cauliflower with the creamy herb sauce on the side. Garnish with fresh parsley if desired.

Possible Questions:

Can I use a different type of cheese?
Yes, you can substitute Parmesan with other cheeses like Pecorino Romano or a blend of cheddar and mozzarella for different flavors.

How can I make this recipe vegan?
Use a plant-based milk substitute for the yogurt and sour cream, and replace the eggs with a mixture of flaxseed meal and water or a commercial egg replacer.

Can I prepare this ahead of time?
You can prepare the cauliflower up to a day in advance. Store the coated florets in the refrigerator and bake them just before serving. The sauce can also be made ahead and kept in the refrigerator for a few days.

What can I use if I don’t have panko breadcrumbs?
Regular breadcrumbs can be used, though panko gives a crispier texture. If using regular breadcrumbs, you might need to adjust the quantity slightly.