Prep 10 mins
Cook 20 mins
I found the original recipe on another site with half the spices and reviewers said it was too bland so I'm posting it here to try myself with a little more punch. I also want to try mixing some coconut milk into the batter and frying in peanut oil. If it's worth posting I'll add it but if someone else has an opinion there first I'd love to hear it. :)
- 1⁄2 cup flour
- 1 1⁄2 cups panko breadcrumbs, divided (Japanese bread crumbs)
- 1 teaspoon garam masala
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cayenne
- 1⁄2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 3⁄4 cup club soda
- 2 large egg whites
- 2 (12 ounce) bags cauliflower florets, cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
- 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
- 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
- 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.
This is a terrific way to serve cauliflower! Loved all the spices and couldn't believe how crunchy they were without frying. I'd like to try this cooking method with other veggies as well. Thanks for sharing a keeper! Made for Spring Pick-A-Chef 2014