Serve this crispy, crunchy cauliflower with roast chicken and a green salad for a complete meal. Feel free to sub the matzo meal with bread crumbs.
- Cook Time
- Prep Time
- 1/2 cup matzo meal
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon lemon juice
- 1/2 teaspoon dried basil
- 1/2 teaspoon black pepper
- 2 small scallions, minced
- 1 head cauliflower
- 2 tablespoons olive oil
- 2 large eggs
Preheat oven to 375˚F.
Line a cookie sheet with parchment paper. Set aside.
In a medium bowl mix the matzo meal with the garlic powder, salt, lemon juice, basil, pepper, and scallions.
Cut the cauliflower florets into bite-sized pieces and place them into a large mixing bowl. Discard the hard center of the cauliflower.
Add the oil to the bowl. Toss to coat the florets.
Lightly beat the eggs in a small mixing bowl. Add the eggs to the cauliflower and toss to coat. Add the flavored matzo meal. Shake to coat the cauliflower.
Place the cauliflower onto the prepared cookie sheet in a single layer. Place the cookie sheet into the oven and bake for 35 minutes, until golden.