Pita-Crusted Baked Cauliflower

C G

By
@Celestina9000

From the blog Mezza & Dolce.


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Serves:

6-8 (?)

Prep:

15 Min

Cook:

30 Min

Method:

Roast

Ingredients

2 c
pita breadcrumbs (or similar such as arabic bread)
1 Tbsp
ground turmeric
1/2 tsp
salt
1/4 Tbsp
cracked black pepper
1/2 c
unbleached flour
3
eggs
1 large
cauliflower head or 1/2 head cauliflower and 1/2 head broccoli
olive oil, for drizzling

Directions Step-By-Step

1
Preheat oven to 375.
2
Combine the pita crumbs, turmeric, salt, and pepper in a prep bowl. In another prep bowl whisk together the flour and eggs. Set aside.
3
Cut cauliflower and/or broccoli into large florets.
4
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.
5
Transfer the vegetables to a parchment-lined jelly roll pan or similar pan. Drizzle lightly with olive oil.
6
Bake for 30 minutes until golden brown. Note: The vegetables will not cook all the way through and will be somewhat raw.
7
Transfer the vegetables to a serving platter and serve with muhammara dip (as seen in photo above): Magical Muhammara

About this Recipe

Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian