Crispy baked cauliflower
By Henny Shor, Jerusalem Post, December 13, 2025
https://www.jpost.com/food-recipes/article-879917
Crispy baked cauliflower
Yields 4-6 servings.
Ingredients:
800 gr. cauliflower florets
3 eggs
1 cup potato starch (or tapioca starch)
2 cups panko crumbs
1 Tbsp. garlic powder
1 Tbsp. dried onion flakes
1 tsp. paprika
1 tsp. salt + more for the eggs
½ tsp. black pepper
Olive oil, for drizzling
Directions:
Preheat the oven to 200°C (400°F). Bring a large pot of well-salted water to a boil. Add the cauliflower florets, cover, and cook for 5 minutes. Drain well and allow to cool slightly until easy to handle.
Set up three shallow bowls. Place the potato starch in the first bowl. In the second, beat the eggs with a pinch of salt and pepper. In the third, combine the panko, garlic powder, dried onion flakes, paprika, salt, and black pepper.
Dredge each cauliflower floret first in the starch, then dip it into the seasoned egg, and finally coat well in the seasoned panko mixture, pressing gently so the crumbs adhere.
Arrange the coated florets on a lined baking tray in a single layer and drizzle generously with olive oil. Bake for 15-20 minutes, turning once halfway through, until deep golden and crisp.
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| Enjoy! |
