Roasted Egg Cauliflower
This roasted egg cauliflower can be an excellent addition or side to a meal featuring meat or vegetable. It is very versatile. Usually, this recipe is fried, but to keep the recipe healthy and low in calories, I decided to roast it instead.
I like cauliflower because it has a lot to offer. It one of the lowest carb vegetables out there and is perfect for weight loss. This is one vegetable that you need to work more into your diet because it is packed with proper nutrition in the form of vitamins, minerals, fiber, and protein.
When you are buying your cauliflower, make sure that it has a fresh, compact head with no discoloration.
Ingredients:
One head of cauliflower
Two eggs
One tablespoon of wheat flour
Pinch each of salt and black pepper
A drizzle of extra virgin olive oil at the end
Green onion to garnish before serving
Directions:
Remove the dry core and leaves off the cauliflower. Cut the individual florets and rinse thoroughly. Remove any brown spots or dirt.
Fill a large pot halfway with water. Bring the water to a boil. Add a ½ teaspoon of salt and the cauliflower florets. Lower the heat to medium and let cook for 8 to 10 minutes or until almost tender. You want it to feel soft but have resistance.
Drain the water and set aside to cool to room temperature. Once the cauliflower cools to room temperature, preheat your oven to 375 degrees Fahrenheit.
In a bowl, whisk the two eggs, flour, salt, and black pepper. Mix the cauliflower florets with the egg mixture well. Make sure all the florets are covered with the eggs.
Place the cauliflower in the oven pan and cook in the preheated oven for 10 minutes, then switch the oven to broil setting, about 500 degrees Fahrenheit, and allow the cauliflower to get slightly golden brown.
When cauliflowers get slightly golden brown, remove from the oven and garnish with green onion. Enjoy!