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Nutrition Facts
Serving Size 1 (123g) Recipe makes 6 servings
Calories 116
Calories from Fat 65		(56%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 314mg		13%
Potassium 306mg		8%
Total Carbohydrate 6.7g		2%
	Dietary Fiber 2.8g	11%
	Sugars 2.0g
Protein 8.2g		16%
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Crispy Cheese Cauliflower

Recipe #211225 | 20 min | 5 min prep | add private note

⁽⁵⁹⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Feb 13, 2007

The original of this tempting recipe came from Jean Carper's 'EatSmart' column in the 9-11 Feb 2007 issue of the USA Weekend paper.

SERVES 6 (change servings and units)

Ingredients

1 tablespoon olive oil, spray
2/3 cup parmesan cheese, freshly grated
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper, to taste
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
1/2 large head cauliflower, cut into bite size pieces
2 eggs, beaten
1/2 cup parsley, finel chopped
1 lemon, cut in wedges

Directions

1
Preheat oven to 450 degrees F.
2
Spray cookie sheet with olive oil.
3
In a shallow dish, combine cheese, cumin, cayenne, salt & pepper.
4
Dredge cauliflower pieces in egg, then in cheese mix.
5
Put on cookie sheet, & spray with oil.
6
Bake 15 minutes.
7
Remove to serving plate, & sprinkle with parsley.
8
Serve with lemon wedges.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Cauliflower
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Sandy in California

On Nov 1, 2009

Yummmmmmmmm! We just ate half of these as a snack just because we couldn't resist. The most amazing thing is that there are still some left. I did as others suggested and just used one egg in which I rolled the Cauliflower to coat it, then I used smellyvegetarian's baggie method. Great recipe that I will enjoy making with a meal.

0 people found this review helpful

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From: Debbwl

On Oct 21, 2009

Went for a late after noon walk and came back famished and these made the perfect snack. These came together fairly quick and tasted great. Did for get to use cayenne pepper and cut the cumin in half. Also fallowed smelly vegetarian’s suggestion of dumping and shaking. Thanks so much for the post.

0 people found this review helpful

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From: smellyvegetarian

On Sep 3, 2008

This is absolutely a gem. What a terrific post! It is a unique way to enjoy a wonderful under-sung veggie in a way that doesn't pretend it is a potato . I, too, only used one egg and it seemed to be plenty. My method made this quick and easy enough for any weeknight: I eschewed all dredging and just stirred the egg and cauliflower together to coat, then put it into a container with the "breading," covered, and shook it up until all was coated. Quick, easy, and it worked like a charm! Thanks so much for posting this--it is absolutely a keeper.

15 people found this review helpful

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From: Heatherbelle2

On Jul 31, 2007

Excellent recipe. Hubby & son are usually very anti cauliflower but they loved this. Had to bake it a fair bit more than 15 minutes, tho. I'll definitely make this many times in the future, allowing at least 25 minutes for baking. Thank you SydMike

4 people found this review helpful

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