Cauliflower Panko Pakoras

Time: 30 minutes.

Yield: Serves 8

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

Preparation

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.

Note: Nutritional analysis is per serving without sauce.

Nutritional Information

Calories:

111 (19% from fat)

Protein:

4.9g

Fat:

2.3g (sat 0.2)

Carbohydrate:

18g

Fiber:

2.6g

Sodium:

286mg

Cholesterol:

0.0mg