A delicious vegetarian appetiser or side, this crunchy popcorn cauliflower is a must-try. With flavours of paprika, thyme and parmesan, you’ll be making this on repeat.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
1 cauliflower, cut into small florets
1 Coles Australian Free Range Egg, lightly whisked
1 cup (75g) dried panko breadcrumbs
1/2 cup (40g) finely grated parmesan
1 tsp smoked paprika
2 tsp coarsely chopped thyme sprigs
Chopped thyme sprigs, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Cook the cauliflower in a large saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer cauliflower to a large bowl. Add the egg and stir to combine.
Step 2
Combine the breadcrumbs, parmesan, paprika and thyme in a large bowl. Add the cauliflower mixture and toss to combine. Arrange the mixture in a single layer over the prepared tray. Spray with olive oil spray. Season with salt and pepper .
Step 3
Bake, turning occasionally, for 20 mins or until the cauliflower is crisp and golden brown. Serve warm. Sprinkle with extra thyme to serve.
