Crispy Baked Cauliflower

Prep/Total Time: 20 minutes prep, 15 minutes bake

Yield: 6 servings

• 4 cups cauliflowerets
• 6 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 1/2 cups cornflakes, crushed
• 2 egg whites

1. Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain.
2. In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable plastic bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. Place on a baking sheet coated with cooking spray. Bake at 425 for 15-20 minutes or until golden brown. Serve immediately.

Nutrition: (3/4 cup) 92 calories, Trace fat, 0 g saturated fat, 0 mg cholesterol, 145 mg sodium, 19 g carbohydrate, 0 g fiber, 4 g protein.

Comments: I thought this was going to taste better than it did. It looked really pretty, but the taste was bland. We dipped them in some light Ranch dressing to add flavor.