Preparation:
Prep the Cauliflower:
- Rinse the cauliflower head thoroughly under cold water.
- Carefully break it down into florets.
- In a large pot of boiling water seasoned with salt and a pinch of nutmeg, cook the cauliflower florets until al dente. This should take about 5-7 minutes.
- Remove the florets with a slotted spoon and let them steam dry or pat dry with a kitchen towel to remove excess moisture.
Prepare the Batter:
- In a mixing bowl, whisk together the eggs and melted butter until frothy.
- Add in the minced garlic, salt, paprika, a touch of nutmeg, and gradually sift in the wheat flour. Stir everything together until you achieve a smooth, consistent batter.
Coat the Cauliflower:
- Once the cauliflower florets have cooled slightly and are manageable to touch, dip and roll them in the prepared batter. Make sure each floret is evenly coated.
Bake:
- Preheat your oven to 190°C (375°F) with the setting on both upper and lower heat.
- Arrange the batter-coated cauliflower florets on a greased baking tray, ensuring they are spaced out evenly.
- Bake in the preheated oven on the middle rack for about 20 minutes, or until the florets are golden brown and crispy.
Serve:
- Once done, remove the tray from the oven and let the cauliflower cool for a few minutes before serving. This allows the florets to crisp up even further.
- Enjoy your crispy oven-baked cauliflower as is, or pair it with your favorite dipping sauce for an extra flavor kick.
Whether you’re serving this to guests, enjoying it as a nutritious snack, or adding it as a side to your main meal, this cauliflower recipe is a delicious way to incorporate more veggies into your diet. Don’t forget to share your experience and any personal twists you added to the recipe in the comments below!
