Pita-Crusted Baked Cauliflower
pita breadcrumbs (or similar such as arabic bread)
cracked black pepper
cauliflower head or 1/2 head cauliflower and 1/2 head broccoli
Combine the pita crumbs, turmeric, salt, and pepper in a prep bowl. In another prep bowl whisk together the flour and eggs. Set aside.
Cut cauliflower and/or broccoli into large florets.
Dip each floret one at a time in the egg mixture, coating it entirely then roll the vegetables in the bread crumbs to coat evenly. Repeat with the remaining florets.
Transfer the vegetables to a parchment-lined jelly roll pan or similar pan. Drizzle lightly with olive oil.
Bake for 30 minutes until golden brown. Note: The vegetables will not cook all the way through and will be somewhat raw.
Transfer the vegetables to a serving platter and serve with muhammara dip (as seen in photo above):