Photo: Annabelle Breakey; Styling: Karen Shinto
Serves 8

Time: 30 minutes.

How to Make It

Step 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

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

Step 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

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

Note: Nutritional analysis is per serving without sauce.

Ratings & Reviews

SusYoga's Review

September 23, 2013

CarWhe's Review

July 09, 2012
Nettie, I haven't made this recipe (nor used panko crumbs before), but when making baked onion rings, I first dip the rings in fine flour (usually rice flour), followed by the beaten egg, then the bread crumbs. It makes a difference and the bread crumbs adhere much better. I learned that tip from a chef, and it really does make a difference.

TeriJane's Review

November 14, 2008
I was really happy that they came out crispy but they had no need to add a lot more spice then the recipe calls for. Then they are great!!

ziabiue1's Review

November 18, 2009
I made these to go with some chana masala for dinner tonight. I was unable to find panko at the particular store I went to and didn't feel like going to the asian market so I substituted with the italian style bread crumbs I already had in my pantry which worked fine. I will agree with the other reviewer that these needed more spices, so I doubled the amount of all spices and salt. Before baking I sprayed them down with cooking oil so that they would crisp and baked as directed. They came out pretty tasty. I will probably try these again with the panko. I really liked the fact that they're lower in fat and not fried like traditional pakoras.

NettiePur's Review

May 21, 2011
The panko batter did not stick to the cauliflower. My final result was pretty tasty, but a lot of panko mixture was wasted. Perhaps someone can tell me the trick to getting a better coating.