These florets are crispy, crunchy, flavorful, and super versatile! They are a great way to present texture diversity to your littles and show them how veggies can be prepared in many different ways. They are tasty on their own but can also be served in tacos, on pizza, or even on salads. Toss them in buffalo sauce for some extra kick! They are something that the whole fam will enjoy. Recipe adapted from @wowitsveggie Source: Instagram/itsthecardamom
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
WheatIntroduce one at a time.
Preheat oven to 400
Chop cauliflower into bitesized florets
In a med bowl combine 1 cup flour, milk, half the spices (1 tsp each, 1/2 tsp for the salt and pepper), and mix thoroughly *Note the mixture should be like a thin pancake batter so if it is too thick just add more milk
In another bowl add 3 Tbsp flour, the breadcrumbs, as well as the remaining half of the spices and mix
Dip each floret into the batter and coat evenly then dip into the panko mix and do the same (if your panko mixture becomes too soggy just make a new batch)
Place each floret onto a baking sheet
Pop them into the oven for 30 minutes, flipping them halfway through
Once done, let them cool for 5 minutes, serve, and enjoy!
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
86
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.