1 medium organic cauliflower, washed and cut into small florets
5 organic or free range eggs
150g (3/4 of the pack) of plain gluten-free panko, Haiku brand
2 Table spoons fresh cilantro, chopped finely
1 jar (180g) of turmeric mayo, TAU brand (as a dip for the cauliflower)
Salt and pepper to taste
1. Preheat the oven to 205 °C (400 °F).
2. Prepare two medium bowls. In the first bowl, beat the eggs together with the salt, pepper and 1 table spoon of the fresh cilantro. In the second bowl, pour the Haiku Panko.
3. Dip the cauliflower florets in the egg mixture, turning to make sure they are completely covered. Then coat with the Panko. Dip the florets in the egg mixture and Panko a second time.
4. Place the cauliflower florets onto a baking sheet with parchment paper. Cook in the oven for 15-20 minutes or until they are golden and crispy. Turn them a few times while they are cooking to make sure they roast evenly.
Top the cauliflower with the remaining table spoon of fresh cilantro and serve with our TAU turmeric mayo.