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Author Notes: These little dudes are ingenious. Perfectly flavoured to be reminiscent of their deep-fried unhealthy poultry (questionable?) cousins, but baked, fresh, and delightfully crunchy!
If you are a Pinterest person, I’m sure you’ve seen a recipe like this out there, but given my new found aversion to eggs, this is the egg-less version.
In truth, I have no idea where this egg issue came from. When I was a teenager, eggs would make me feel sick, so I didn’t choose to eat them for a while. But at university, eggs were the hangover cure from heaven so I started eating them again. Perhaps I just never really loved them except when there was alcohol to be absorbed, so now I just don’t care to have them around, or even remember to buy them?
Ok. Tangent over. Thankfully I love Greek yoghurt, so again this is a recipe using a classic breading technique but with Greek yoghurt as the binder, and not egg. —Ally
Serves 2-4 (main vs. side)
- 1 head cauliflower, broken up into bite-size florets
- 2 cups whole wheat Panko breadcrumbs
- 3/4 cup Parmesan cheese, grated
- 1 tablespoon fresh thyme leaves
- a light sprinkle of granulated garlic powder
- 1 cup 0% MF plain Greek yoghurt
- 1 teaspoon garlic chili paste, or your favourite hot sauce
- 1 clove garlic, minced
- coarse salt & freshly cracked black pepper
- Preheat oven to 400F, and line a baking sheet with a cooling rack – or parchment paper if you do not have a cooling rack.
- In a medium sized bowl mix together yoghurt, chili paste, and garlic. Season with a pinch of salt and pepper. In a larger bowl, toss together Panko, Parmesan, and thyme. Season with granulated garlic, salt and pepper.
- Toss the cauliflower florets into the Greek yoghurt mixture, and coat thoroughly. Remove from the mixture, and toss in the Panko mixture. Coat thoroughly, but as quickly as possible, you do not want to make the breadcrumbs soggy.
- Place onto the cooling rack-lined baking sheet, and bake in the oven for 25 – 30 minutes. When they are done, they should be a lovely golden brown, and crispy.
- Eat right away with a dipping sauce of your choice. I combined some Greek yoghurt, Dijon mustard, and regular yellow mustard together. Couldn’t complain in the slightest.