CRISPY CAULIFLOWER POPPERS

INGREDIENTS

• 2 cups (500 mL) seasoned croutons
• 1/2 tbsp (7 mL) Crushed Peppercorn & Garlic Rub
• 2   eggs
• 1 large head cauliflower (23/4-3 lbs/1.25-1.4 kg)
• 1/2 oz (15 g) fresh Parmesan cheese (about 2 tbsp/30 mL grated)
• 1 cup (250 mL) light ranch dressing (optional)

DIRECTIONS

1. Preheat oven to 450°F (230°C). Process croutons in Manual Food Processor until very finely processed (about 1 cup/250 mL). Add rub to processor bowl and process until combined; set aside. 
2. Lightly brush Shallow Baker with oil. In Stainless (6-qt./6-L) Mixing Bowl, separate egg whites with Egg Separator; reserve yolk for another use, if desired. Whisk until frothy with Stainless Whisk.  
3. Remove green leaves from cauliflower head. Cutting around the core, trim into 1-in. (2.5-cm) florets on Large Grooved Cutting Board (about 60 florets total).  
4. Add florets to mixing bowl. Using Mix ‘N Scraper®, toss with egg whites to thoroughly coat. Add crumb mixture to mixing bowl; toss to coat. Remove cauliflower to baker.  
5. Bake 23-26 minutes or until golden brown and crisp tender.  
6. Remove baker from oven to Stackable Cooling Rack. Using Microplane® Adjustable Fine Grater, immediately grate cheese over the top. Serve warm with ranch dressing, if desired. 

Yield:

• 15  servings of 4 poppers 

Nutrients per serving:

Calories 50, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 6 g, Fiber 1 g, Protein 2 g 

Cook's Tips:

Croutons make the poppers crispy. Make sure they’re very finely processed so they stick to the cauliflower.