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Cauliflower Panko Pakoras





Yields
Serves 8

Time: 30 minutes.

Cauliflower Panko Pakoras






Photo: Annabelle Breakey; Styling: Karen Shinto
 1/2 cup flour
 1 1/2 cups panko (Japanese bread crumbs), divided
 1/2 teaspoon garam masala
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1/4 teaspoon ground cumin
 1/4 teaspoon ground turmeric
 1/4 teaspoon ground cayenne
 1/4 teaspoon freshly ground black pepper
 1 tablespoon fresh lemon juice
 3/4 cup club soda
 2 large egg whites
 2 bags (12 oz. each) cauliflower florets, cut into bite-size pieces
 1 tablespoon vegetable oil
  Cilantro Mint Dipping Sauce
Step 1
1

Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.

Step 2
2

In a small bowl, use a clean whisk to beat egg whites until foamy.

Step 3
3

Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.

Step 4
4

Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes. While cauliflower bakes, make Cilantro Mint Dipping Sauce.

Step 5
5

Note: Nutritional analysis is per serving without sauce.

Nutrition Facts

Servings Serves 8


Amount Per Serving
Calories 111Calories from Fat 19
% Daily Value *
Total Fat 2.3g4%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 286mg12%
Total Carbohydrate 18g6%

Dietary Fiber 2.6g11%
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.