Cauliflower Panko Pakoras

Photo: Annabelle Breakey; Styling: Karen Shinto

Time: 30 minutes.

Yield: Serves 8
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 19%
  • Protein: 4.9g
  • Fat: 2.3g
  • Saturated fat: 0.2g
  • Carbohydrate: 18g
  • Fiber: 2.6g
  • Sodium: 286mg
  • Cholesterol: 0.0mg


  • 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


  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.
  2. 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
  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.
  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.
  5. Note: Nutritional analysis is per serving without sauce.
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