Crispy Baked Cauliflower with Creamy Dill Dip – Irresistibly Crunchy & Flavorful (Page 2 ) | March 18, 2025
Annonce:
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Small food processor (optional, for dip)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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Step 2: Prepare the Coating Stations
Set up three shallow bowls:
- In the first bowl, combine flour, salt, pepper, garlic powder, smoked paprika, and onion powder.
- In the second bowl, whisk the eggs (or prepare flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and letting it sit for 5 minutes).
- In the third bowl, mix panko breadcrumbs with Parmesan cheese (if using).
Step 3: Coat the Cauliflower
- Dip each cauliflower floret into the flour mixture, ensuring an even coating.
- Next, dip it into the beaten eggs, allowing any excess to drip off.
- Finally, coat it in the panko breadcrumb mixture, pressing gently to adhere.
- Place the coated florets on the prepared baking sheet.
Step 4: Bake the Cauliflower
- Drizzle the coated cauliflower with olive oil to help achieve a crispy texture.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Step 5: Make the Creamy Dill Dip
- In a small bowl, mix Greek yogurt, mayonnaise, fresh dill, lemon juice, garlic powder, salt, pepper, and honey (if using).
- Stir well until combined. Refrigerate until ready to serve.
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