Crispy breaded cauliflower with roasted red pepper “tapenade ”

By TheresaJ

I had intended to serve them as an appetizer, but they were so good and so filling that we just kept snacking until we were too full to eat anything else. I can imagine that kids will fall for this new way of making cauliflower (and might even want to get in on the dipping action themselves), but they’re great for adults, too. Susan served them with a homemade olive tapenade, but being an olive hater, I improvised and subbed in roasted red peppers for the olives. Doing so makes the “tapenade” a little less salty, so we ended up sprinkling the entire dish with feta, which added a cool creaminess that worked fabulously.

Ingredients

• 1 medium head of cauliflower
• 4 egg whites
• 2 cups plain breadcrumbs
• Salt and pepper
• ½ cup roasted red peppers
• 2 Tbsp good olive oil
• 1 Tbsp minced fresh basil
• 1 Tbsp minced fresh parsley
• 2 Tbsp finely grated Parmesan cheese
• A couple of pinches of red pepper flakes
• 1/4 cup feta (optional)

Details

Servings 4

Preparation

Step 1

Preheat oven to 400. In one small bowl, place eggs whites. In another small bowl, place breadcrumbs seasoned with a little salt and pepper.

2. Meanwhile, break the cauliflower into small florets. Dip each floret in the egg, letting any excess fall back into the bowl. Then dip in the breadcrumbs, turning the floret until it is completely coated. Place the breaded cauliflower on a baking sheet lined with tinfoil and lightly coated with cooking spray (for easy clean-up).

3. Bake for approximately 25 minutes or until golden, turning the florets over halfway through.

4. While the cauliflower is baking, mince the peppers, combine all other “tapenade” ingredients and mix well.

5. Serve straight from the oven with the “tapenade” on top or on the side. Sprinkle with feta. Best eaten right away while still hot and crunchy.