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Place three shallow dishes in a coating station that you have set up. The flour that has been seasoned with salt and pepper should be placed in the first dish. The eggs should be beaten in the second dish, and the panko breadcrumbs, Italian seasoning, chopped parsley, and grated Parmesan cheese should be mixed together in the third dish.
Each cauliflower floret should be coated in flour, and then the excess flour should be shaken off. First, coat the item with the panko mixture, then dip it into the beaten eggs, and lastly, press it lightly to ensure that it adheres.
Arrange the cauliflower florets that have been coated in a single layer on a baking sheet that has been lined with parchment paper. Dress with olive oil and drizzle. Both the golden hue and the crisp texture that you want will be easier to accomplish with this.
The cauliflower should be baked in an oven that has been prepared for twenty to twenty-five minutes, or until it is soft on the inside and golden brown and crispy on the surface. The florets should be turned over halfway through the baking period to ensure that they cook on both sides.
During the time that the cauliflower is roasting, prepare the sauce by combining the sour cream, yogurt, chopped parsley, salt, pepper, and a squeeze of lemon juice in a bowl. The seasoning should be adjusted to taste.
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