Ingredients

6 cup / 1.5 l cauliflower florets (about 1/2 large head)

cauliflower florets (about 1/2 large head)

1/4 cup / 50 mL all-purpose flour

all-purpose flour

1/2 tsp / 2 mL each garlic powder and onion powder

each garlic powder and onion powder

1/4 tsp / 1 mL each salt and pepper

each salt and pepper

1/4 cup / 50 mL Naturegg Simply Egg Whites, well shaken

Naturegg Simply Egg Whites, well shaken

1 cup / 250 mL panko bread crumbs

panko bread crumbs

3/4 cup / 175 mL grated Parmesan cheese

grated Parmesan cheese

Olive oil cooking spray

Olive oil cooking spray

Directions

1. Blanch cauliflower florets for 3 minutes in large pot of boiling, salted water. Transfer to an ice bath; drain well.
2. Stir flour with garlic powder, onion powder, salt and pepper in a large bowl. Whisk egg whites until very fluffy in a separate bowl. Combine panko and Parmesan in a third bowl.
3. Toss damp cauliflower with flour mixture to coat. Transfer to egg whites and toss to coat. Transfer in batches to the crumb mixture to coat; arrange in a single layer on a parchment-lined baking sheet.
4. Preheat oven to 425°F (220°C). Lightly coat cauliflower with olive oil spray. Bake for 15 to 20 minutes, turning once or until golden.
5. Serve immediately, garnished as desired, with preferred dipping sauce.

Tips

• Serve cauliflower with warm marinara, salsa, Ranch or Caesar-style dressing or another favourite dipping sauce.
• Cauliflower can be deep fried in a counter top fryer. Preheat fryer to 350°F (180°C). Add cauliflower in batches and fry for 2 to 3 minutes or until golden.
• Coated cauliflower can be reserved on baking sheets in the refrigerator for 2 days.