Roasted Peanut Coated Cauliflower
Elevate your vegetable game with this irresistible Roasted Peanut Coated Cauliflower recipe! Tender cauliflower florets are transformed into golden, crispy bites by coating them in a flavorful mixture of coarsely ground peanuts, panko breadcrumbs, smoked paprika, and garlic powder. This oven-roasted delight combines nutty richness with subtle smoky and savory notes, making it a standout dish. Perfect as an appetizer, side dish, or even a satisfying snack, these crunchy bites come together with simple pantry ingredients and minimal prep time. Garnished with fresh parsley and baked to perfection, this recipe offers the perfect balance of texture, flavor, and visual appeal. Whether you're looking for a unique vegetarian option for a dinner party or a guilt-free treat, this crispy roasted cauliflower will impress every palate.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 cup raw peanuts
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets, rinse well, and pat dry with a kitchen towel.
In a food processor, pulse the raw peanuts until they resemble coarse crumbs. Be careful not to overprocess into a paste.
In a medium mixing bowl, combine the ground peanuts, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper. Mix well to form the coating mixture.
Set up a dredging station with three shallow bowls. Fill the first bowl with the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, place the peanut coating mixture.
Working in batches, dredge each cauliflower floret in flour, then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it thoroughly with the peanut mixture. Place the coated florets onto the prepared baking sheet.
Lightly drizzle the florets with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, flipping halfway through for even roasting.
Once roasted, transfer the cauliflower to a serving dish and garnish with freshly chopped parsley.
Serve hot as a delicious appetizer, side dish, or snack. Enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 20.7 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2854 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
