Crunchi Baked Cauliflower

Ingredients

• One medium cauliflower
• 1 1/4 cups Panko crusts
• 5 tbsp Olive oil
• 1 tsp Italian herb blend seasoning
• 1 tsp Garlic powder
• 3/4 tbsp Paprika
• 3/4 tbsp Onion powder
• Salt and pepper to taste
• 1/2 cup Parmesan (grated)
• 3 Eggs (lightly beaten)
• 1/2 cup Corn starch
• 1 cup Greek yogurt (optional)
• 2 tbsp Lemon or orange juice (optional)
• 1 tbsp Olive oil (optional)
• 1 tsp Honey (optional)
• 1 tsp Dried mint (optional)
• 1/2 tsp Garlic powder (optional)
• A pinch of salt (optional)

Method

1. Preheat your oven to 400° / 200°C.
2. Bring a large pot of water to boil. Cut your cauliflower into medium sized florets, not too big not too small.
3. Add them to the pot with 1 tsp salt and 2 orange or lemon slices. Cook for 5 minutes. Drain and allow to dry and cool to handle.
4. Prepare 3 shallow dishes. Add starch in the first one. Beat the eggs in the second one. In the third, whisk together your panko, parmesan, olive oil, Italian seasoning, garlic powder, onion powder, paprika, salt and pepper.
5. Dredge the florets in the starch first, then eggs, and lastly the panko mixture, pressing gently to adhere.
6. Place on your baking tray and bake for 15 to 20 minutes or until golden brown.
7. For the dipping sauce, mix all the ingredients together and serve with crunchy cauliflowers.