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Cauliflower Panko Pakoras

Photo: Annabelle Breakey; Styling: Karen Shinto
Yield Serves 8
Time: 30 minutes.

Ingredients

  • 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

Nutrition Information

  • calories 111
  • caloriesfromfat 19 %
  • protein 4.9 g
  • fat 2.3 g
  • satfat 0.2 g
  • carbohydrate 18 g
  • fiber 2.6 g
  • sodium 286 mg
  • cholesterol 0.0 mg

How to Make It

  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.

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

  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.

  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.

  5. Note: Nutritional analysis is per serving without sauce.