Roasted Cauliflower
Description
Perfect for the table and with drinks. Cauliflower on its own has almost no flavor, so it must be generously seasoned with spices, prepared breaded, or served with various sauces. Roasted cauliflower is a good addition to various side dishes and vegetables. You can also eat it as a completely standalone dish. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. I mix the spices (dried dill, dried parsley, dried garlic, red and black pepper, dried bell pepper) with breadcrumbs.
- 2
Step 2
2. I wash a head of cabbage (1–1.2 kilograms) and carefully separate it into florets, using a knife to help.
- 3
Step 3
3. Transfer the florets to a pot, cover with water, add salt, and put over heat; cook for about 10 minutes after it comes to a boil.
- 4
Step 4
4. With a skimmer, I scoop out the cabbage, transfer it to a paper towel, blot off the water, and transfer it to a bowl.
- 5
Step 5
5. In a separate bowl, I beat the eggs, add a little salt and grated hard cheese, and mix.
- 6
Step 6
6. I spear each cauliflower floret on a fork and dip it into a bowl where egg and cheese are mixed.
- 7
Step 7
7. And then roll in seasoned breadcrumbs.
- 8
Step 8
8. Line a baking sheet with foil, arrange the breaded cauliflower florets on it, and bake in a preheated oven at 180°C for 10–15 minutes.
- 9
Step 9
9. Serve the finished cabbage with vegetables and fresh herbs.