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Spice Up Your Veggie Game with Panko Breaded Cauliflower

ByMercedes Diane Griffin Forbes

Looking to add some flair to your veggie routine? Look no further than my spicy panko breaded cauliflower! This delicious dish is perfect as an afternoon snack or a side dish at dinner. Plus, it’s a fantastic way to pack more veggies onto your plate in the most flavorful way possible.

The Perfect Snack for Any Occasion

Crunchy, spicy, and oh-so-tasty, my panko breaded cauliflower will make you forget you’re even eating vegetables. Whether you’re looking for a healthy snack to munch on or a side dish that will wow your dinner guests, this recipe has got you covered.

And here’s a little bonus: June 17th is National Eat Your Vegetables Day. What better way to celebrate than with a dish that makes veggies the star of the show?

Ingredients You’ll Need

For the cauliflower:

  • 1 fresh head of cauliflower, sliced into 1/2 inch thick slices
  • 1/2 stick of softened unsalted butter (or red palm oil for a vegan option)
  • 1 teaspoon chili flakes
  • 1 teaspoon pink salt
  • 2 teaspoons Simply Organic all-purpose seasoning blend
  • 1 cup panko breadcrumbs

For the sauce:

  • tablespoon grated ginger
  • Zest of 1 lemon
  • Juice of 1 lemon
  • A pinch of pink rock salt
  • 1 tablespoon raw honey
  • 1/2 cup sour cream

Cooking Instructions

Preparing the Cauliflower

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Mix the butter with the chili flakes, pink salt, and Simply Organic all-purpose seasoning blend in a large bowl.
  3. Coat the cauliflower slices in the butter mixture, making sure each piece is well covered.
  4. Press the cauliflower slices into the panko breadcrumbs, ensuring an even coating on all sides.
  5. Place the coated cauliflower on the prepared baking sheet in a single layer.
  6. Bake in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and crispy.

Making the Sauce

  1. Mix the grated ginger, lemon zest, lemon juice, pink rock salt, and raw honey in a small bowl.
  2. Roast the mixture in the oven for about 5 minutes to blend the flavors.
  3. Fold the roasted mixture into the sour cream until well combined.

Sour Cream: The Secret Weapon

Sour cream is one of my kitchen’s best-kept secrets. Its versatility is unmatched—I use it in baking, sauces, soups, and even as a substitute for milk and cream in many recipes. For instance, it makes the moistest muffins you’ll ever have! For this cauliflower dish, it adds a creamy, tangy counterbalance to the spicy coating, making the overall flavor profile incredibly delightful.

Vegan Twist

Want to make this dish vegan? Simply swap the butter for red palm oil. This not only makes the dish vegan-friendly but also adds an additional depth of flavor that’s just as delicious. Red palm oil has a rich, earthy taste that complements the spices beautifully.

Enjoy Your Spicy Panko Breaded Cauliflower

This spicy panko breaded cauliflower is more than just a dish—it’s a celebration of flavors and textures. Whether you enjoy it as a snack or a side, you’re in for a treat. And remember, come National Eat Your Vegetables Day, you’ll have the perfect recipe to share with family and friends.

So go ahead, give this recipe a try and let your taste buds dance with joy. Happy cooking!

Feel free to share your culinary adventures with me on social media @DGSpeaks and @MeetMercedes. I can’t wait to see your delicious creations!

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