Cauliflower Cheese Dippers
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Prep Time
15 MINS
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Cook Time
35 MINS
- KCals 192
- Carbs 18G
Ingredients
- 15 g Parmesan or vegetarian hard cheese, finely grated
- 25 g panko breadcrumbs
- 1 tsp garlic granules
- 1 tsp smoked paprika
- ½ tsp mustard powder
- salt and pepper to taste
- 2 medium eggs beaten
- 300 g cauliflower cut into florets
- low-calorie cooking spray
For the cheese dipping sauce
- 2 tbsp plain flour
- 200 ml skimmed milk
- 40 g reduced-fat mature Cheddar cheese finely grated
- ¼ tsp mustard powder
- ¼ tsp Sriracha sauce
- salt and pepper to taste
Instructions
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Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
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In a bowl, combine the Parmesan, breadcrumbs, garlic granules, smoked paprika and mustard powder. Mix and season to taste with salt and pepper. Add the eggs to another bowl.
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Dip a cauliflower floret into the egg allowing any excess to drip off. Then dip into the breadcrumb mixture, coating on all sides. Place onto the lined baking tray and repeat with the remaining cauliflower.
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Spray with low-calorie cooking spray and pop the tray into the oven for 15 minutes. Flip the cauliflower over and cook for a further 15 minutes. The breadcrumbs should be crispy and cauliflower cooked through.
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When you've turned the cauliflower over, make the cheese dipping sauce. Add the flour to a microwavable bowl or jug and pour in the milk, mix with a balloon whisk until smooth. Pop into the microwave in 1-minute bursts until the milk and flour have thickened. Ours took about 2 minutes but this will depend on the wattage of your microwave.
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Add the cheese, mustard powder and Sriracha and mix, until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
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Remove the cauliflower from the oven and serve alongside the dipping sauce.