Side Pannel
Baked Cauliflower Bites with Cheddar Dipping Sauce
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Serves: 3 Servings
Baked Cauliflower Bites with Cheddar Dipping Sauce
- Recipe Submitted by Strawberry on 04/27/2014
Category: Main Dish, Vegetarian, Cauliflower
Ingredients List
- non-stick cooking spray
- 5 cups fresh cauliflower florets with an inch of stalk
- 1/2 cup panko crumbs
- 1/4 cup seasoned bread crumbs
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- sea salt and fresh black pepper
- 4 egg whites
- 2 tablespoons Dijon mustard
- 3 tablespoons water
- ~~~~~~~ Sauce ~~~~~~~
- 1/2 cup skim milk
- 3 tablespoons Dijon mustard
- 1 teaspoon whole wheat flour
- 4 ounces 50% reduced fat sharp cheddar cheese, shredded
- 1 teaspoon fresh parsley, chopped
Directions
1. Preheat oven to 425 degrees F. Lightly coat a large baking sheet with non-stick cooking spray.
2. In a wide, shallow dish whisk the egg whites, mustard, water and a couple pinches each of salt and pepper together. In a separate, wide shallow dish combine the panko, bread crumbs, parmesan and Italian seasoning together.
3. Dip the florets one at a time by holding onto the stalk end first into the egg mixture allowing excess to drip off then into the bread crumbs twirling them to coat evenly all the way around. Place on baking sheet. Repeat until all are coated.
4. Discard any leftover egg and bread crumb mixtures.
Bake 20-26 minutes or until a fork pokes into them easily and the outsides are lightly golden.
5. To make the sauce whisk the milk, mustard and flour together in a small sauce pan over medium-high heat; bring to a simmer whisking often. Reduce heat to low, stir in cheddar cheese and parsley and continue stirring until cheese is melted and mixture is smooth. Remove from heat. Season lightly with salt and pepper. Serve immediately.
2. In a wide, shallow dish whisk the egg whites, mustard, water and a couple pinches each of salt and pepper together. In a separate, wide shallow dish combine the panko, bread crumbs, parmesan and Italian seasoning together.
3. Dip the florets one at a time by holding onto the stalk end first into the egg mixture allowing excess to drip off then into the bread crumbs twirling them to coat evenly all the way around. Place on baking sheet. Repeat until all are coated.
4. Discard any leftover egg and bread crumb mixtures.
Bake 20-26 minutes or until a fork pokes into them easily and the outsides are lightly golden.
5. To make the sauce whisk the milk, mustard and flour together in a small sauce pan over medium-high heat; bring to a simmer whisking often. Reduce heat to low, stir in cheddar cheese and parsley and continue stirring until cheese is melted and mixture is smooth. Remove from heat. Season lightly with salt and pepper. Serve immediately.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
