By JODIE FITZ
Have you noticed how the once-lowly cauliflower has made it to prime time? It can be dressed up to masquerade as a less-starchy, meat-free version of some our favorite comfort foods – like these Cauliflower Nuggets. This versatile vegetable also has a mild flavor, a bonus for feeding picky eaters.
Kids can help prepare this recipe and learn about kitchen basics like measuring ingredients, cracking eggs and how to dredge something in breadcrumbs.
Get more recipes from Jodie Fitz through the Price Chopper Cooking Club at pricechopper.com or visit www.jodiefitz.com.
- 1 large head of cauliflower
- 3 eggs
- ¼ cup milk
- 2 cups seasoned breadcrumbs
- 2 teaspoons onion powder
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- Nonstick canola cooking oil
Preheat the oven to 450 degrees.
Wash the cauliflower and cut it into small florets and place them in a bowl.
Stir the breadcrumbs, onion powder, turmeric, sea salt, garlic powder and dry mustard together. Set aside.
Coat a nonstick baking sheet with a heavy coat of the nonstick cooking spray.
Using a hand whisk, whisk together the eggs and milk in a bowl. Pour the mixture over the florets and stir until they are fully coated.
Dredge the coated cauliflower florets in the breadcrumb mixture. Place the breaded florets on the coated baking sheet. Once they are all on there, spray a light coat of canola oil on them. Bake for 20 minutes until the cauliflower is soft and the outside is browned.
Serve with your favorite low/no sugar condiments.