Crispy Roasted Cauliflower Directions
- Cut the cauliflower into florets. Bring a pot of salted water to a boil and add the lemon slices, a handful of dill, and the cauliflower florets. Boil for 5 minutes, then drain and set aside.
- In a large mixing bowl, combine the whole wheat panko breadcrumbs, minced garlic, olive oil, Italian herbs, salt, ground black pepper, chopped parsley, and reduced-fat Parmesan cheese. Mix until well combined.
- Set up a dredging station with a plate of all-purpose flour, a bowl of whisked egg whites, and the breadcrumb mixture. Coat each cauliflower floret first in the flour, then dip it in the egg whites, and finally coat it in the breadcrumb mixture.
- Place the coated cauliflower florets on a parchment-lined baking tray. Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until golden and crispy.
- While the cauliflower is baking, prepare the sauce by mixing the fat-free Greek yogurt, lemon juice, freshly chopped parsley, salt, and ground black pepper in a small bowl.
- Once the cauliflower is done baking, remove it from the oven. Serve the cauliflower with the creamy yogurt sauce, garnished with extra parsley if desired.
WW Points Calculation:
- Olive oil (1 tbsp): 4 points
- Whole wheat panko breadcrumbs (3/4 cup): 3 points
- Reduced-fat Parmesan (1/4 cup): 3 points
- Fat-free Greek yogurt (3/4 cup): 0 points
- Egg whites (2): 0 points
Total Points: 10 points
Servings: 4
Per Serving: 2.5 points (for cauliflower + sauce; extra points for any toppings)
Nutrition Information:
- Calories: 95
- Fat: 6g
- Protein: 5g
- Carbohydrates: 10g
- Sugar: 3g
- Sodium: 220mg
I'm waiting for your comments! Enjoy!
