A different way to cook cauliflower. First of all the florets are boiled ‘al dente’, then they are lightly rolled in seasoned garbanzo/chickpea flour before being dipped in whisked egg and put back in the oven on an oiled baking tray to crisp. Add a little zing by lightly dusting the finished dish with cayenne pepper.
Pre heat oven to 350 degrees F
1 tbsp. olive oil
1 cauliflower – cut into florets
Garbanzo/chickpea flour, seasoned with salt and freshly ground black pepper – enough to lightly coat the florets
2 large eggs – whisked
Boil the cauliflower florets until just ‘al dente’, drain then dip first in the flour and then in the egg.
Place on a lightly oiled baking tray and cook for 15 minutes. Sprinkle with cayenne pepper (optional) and serve.
