Ingredients
Units
Scale
- 1 lb cauliflower florets
- 2 eggs, beaten
- 1/2 cup Panko
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coarse salt
- 2/3 cup hot sauce (I used Frank's Red Hot)
- 1/3 cup unsalted butter
Instructions
- Preheat oven to 400˚F. Prepare a baking sheet with parchment paper.
- In a small pot, melt butter over medium heat. Whisk in hot sauce. Simmer for 2 minutes. Remove from heat and put in a warm place.
- In a small bowl, mix together flour, panko, garlic, cumin, paprika, cayenne, pepper, and salt.
- Dip each cauliflower floret in the egg, shake off any excess, toss in the flour mixture, and place on the prepared pan.
- Bake for 25 minutes, turning the florets over half way through.
- Remove the florets from the oven and toss in the hot sauce, coating the cauliflower.
- Bake another 7-8 minutes until warmed through.
- Broil for 1-2 minutes if desired to make extra crispy.
- Cook Time: 40 mins