Crispy Breaded Cauliflower with an Olive and Herb Tapenade

Susan from Food Blogga

Makes 4 servings.

1 medium head of cauliflower
4 egg whites
2 cups plain breadcrumbs
Salt and pepper

½ cup minced mixed cured olives, such as Kalamata, Cerignola, Nicoise
2 Tbsp good olive oil
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 Tbsp finely grated Parmesan cheese
A couple of pinches of red pepper flakes

In one small bowl, place eggs whites. In another small bowl, place breadcrumbs seasoned with a little salt and pepper.

Meanwhile, break the cauliflower into small florets. Dip each floret in the egg, letting any excess fall back into the bowl. Then dip in the breadcrumbs, turning the floret until it is completely coated. Place the breaded cauliflower on a baking sheet lined with tinfoil and lightly coated with cooking spray (for easy clean-up).

Bake at 400 degrees for 15 minutes; turn the florets over; bake another 10 minutes; remove from the oven. Either top with the tapenade or serve it on the side. It’s best eaten right away while it’s hot and crunchy.