Crispy Oven-Roasted Cauliflower Delight – Page 2

Preheat the Oven: Start by preheating your oven to 400°F (200°C), ensuring it’s hot and ready for roasting.
Prepare the Cauliflower: Wash the cauliflower florets and dry them thoroughly. This step is crucial for achieving the perfect crispness.
Coat the Cauliflower:
- Set up a coating station with three shallow dishes. Place the flour seasoned with salt and pepper in the first dish. Beat the eggs in the second dish, and mix the panko breadcrumbs, Italian seasoning, chopped parsley, and grated Parmesan cheese in the third dish.
- Dredge each cauliflower floret in the flour, shaking off the excess. Dip next into the beaten eggs, then finally coat with the panko mixture, pressing gently to adhere.
Bake:
- Arrange the coated cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil. This will help achieve that desirable golden color and crisp texture.
- Bake in the preheated oven for 20-25 minutes, or until the cauliflower is tender on the inside and crispy golden brown on the outside. Halfway through the baking time, turn the florets over to ensure even cooking.
Prepare the Sauce: While the cauliflower is roasting, mix the sour cream, yogurt, chopped parsley, salt, pepper, and a squeeze of lemon juice in a bowl. Adjust the seasoning to taste.
Serve: Once the cauliflower is perfectly roasted, remove from the oven and let it cool slightly on the baking sheet. Serve warm with the creamy herb sauce on the side for dipping.