Crispy Cauliflower from the Oven
Ingredients
- 1 medium head of cauliflower, cut into bite-sized florets
- 1/2 cup panko breadcrumbs (whole wheat if available)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg (or 2 egg whites)
- Cooking spray
Instructions
- Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the Cauliflower
- Wash and dry the cauliflower florets thoroughly. Set aside.
- Set Up Breading Station
- In a small bowl, whisk the egg until frothy.
- In another bowl, mix the panko breadcrumbs, Parmesan (if using), smoked paprika, garlic powder, onion powder, salt, and pepper.
- Coat the Cauliflower
- Dip each cauliflower floret into the egg, allowing the excess to drip off.
- Toss the floret in the breadcrumb mixture, pressing gently to adhere. Place the coated florets on the prepared baking sheet in a single layer.
- Bake
- Lightly spray the florets with cooking spray to help them crisp up.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Serve
- Remove from the oven and serve hot with a dipping sauce of your choice, such as marinara, light ranch, or spicy yogurt sauce.
Weight Watchers Points
- Cauliflower and spices: 0 points
- Breadcrumbs (1/2 cup): ~2-3 points (depends on the brand)
- Parmesan (optional): ~1 point (per serving, if used)
- Egg: 0 points
