A new twist on breaded cauliflower: Baked with parmesan delight

Breaded cauliflower is a snack loved by millions. And no wonder. Its preparation is a piece of cake, and the florets of this healthy vegetable, first dipped in an egg and then in breadcrumbs, have won the hearts of adults and children alike. Perhaps even more so in children's hearts? Today, we want to discuss a variation of this dish that will surely appeal to parents and, with a little luck, to kids. They might be a bit wary at first because someone’s tinkering with their favourite snack, but try to convince them because it's worth it.

What's the variation? Of course, it involves the coating in which we’ll prepare the cauliflower. As we mentioned, it's usually made with breadcrumbs. However, it doesn't always have to be that way. As it turns out, substituting this ingredient with parmesan is a flavour home run, and the cheesy taste of the finished dish will impress even the pickiest eaters. And there's more: we won't fry our cauliflower but bake it. So: delicious, easy, and healthy. Can it get any better?

Ingredients:

• 1 cauliflower,
• 150-180 millilitres (about 10-12 tablespoons) of parmesan,
• 45 millilitres (about 3 teaspoons) of olive oil,
• 45-60 millilitres (about 3-4 tablespoons) of tomato passata,
• 2 cloves of garlic,
• sweet paprika,
• sugar,
• salt, pepper.

Method of preparation:

1. Divide the cauliflower into florets.
2. Pour the olive oil and tomato sauce into a bowl. Add the spices and garlic cloves pressed through a garlic press. This mixture will replace the egg. Coat the cauliflower florets first in this mixture and then coat each piece in parmesan.
3. Now, place the cauliflower on a baking sheet with parchment paper. Put it in an oven preheated to 350°F (180°C). Bake for about 40 minutes. Enjoy!