Herb-Crusted Cauliflower with Creamy Lemon Sauce Recipe
Table of Contents
Ingredients
For the Cauliflower:
- Cauliflower: 1 medium head, cut into florets
- Salt: 1 teaspoon (or to taste)
- Lemon: 1, juice and zest
- Dill: 2 tablespoons, chopped
- Breadcrumbs: 1 cup
- Granulated garlic: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Provencal herbs: 1 teaspoon
- Parsley: 2 tablespoons, chopped
- Parmesan cheese: 60 grams (2 oz), grated
- Eggs: 3 large
- Flour: 1/2 cup
For the Creamy Lemon Sauce:
- Sour cream: 3/4 cup
- Yogurt: 1/2 cup
- Lemon juice: 1 tablespoon
- Parsley: 1 tablespoon, chopped
Directions
- Prepare the Cauliflower: Cut the cauliflower into florets and place them in a large bowl. Add a pinch of salt, lemon juice, and chopped dill. Mix well and let sit for 10 minutes to marinate.
- Prepare the Breading Mixture: In a shallow bowl, combine the breadcrumbs, granulated garlic, Provencal herbs, chopped parsley, and grated Parmesan cheese. Mix well.
- Prepare the Coating Station: In another bowl, beat the eggs. In a third bowl, add the flour.
- Coat the Cauliflower: Dredge each cauliflower floret in flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick well.
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Bake the Cauliflower: Place the coated cauliflower florets on a baking sheet lined with parchment paper. Drizzle with a little vegetable oil to help them crisp up. Bake for 25-30 minutes or until golden brown and crispy, turning halfway through.
- Prepare the Creamy Lemon Sauce: In a small bowl, mix together sour cream, yogurt, lemon juice, and chopped parsley. Stir well until smooth. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the herb-crusted cauliflower hot, with the creamy lemon sauce on the side for dipping.
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Serving Suggestions
- Serve as an appetizer or side dish.
- Pair with grilled chicken or fish for a complete meal.
- Enjoy with a fresh garden salad for a light lunch or dinner.
Cooking Tips
- Customize the Herbs: Feel free to substitute Provencal herbs with Italian seasoning or your favorite herb blend.
- Crispier Cauliflower: For extra crispiness, use Panko breadcrumbs instead of regular breadcrumbs.
- Air Fryer Option: You can also cook the cauliflower in an air fryer at 180°C (350°F) for 15-20 minutes, shaking halfway through.