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Parve
Easy
45 Minutes
Diets 
We grew up on fried cauliflower, but sometimes I want a lighter version! The panko gives it the perfect amount of crunch. Not as good as Tov U’Maitiv’s… but almost!
1 (32-oz./900-g.) package frozen cauliflower
1 and 1/4 cups Chef Jeff Panko Crumbs
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup flour
3 eggs, beaten
1/4 cup Gefen Honey
1/4 cup Haddar Dijon Mustard
1 tablespoon oil
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Combine panko crumbs, salt, pepper, and garlic powder.
Set up a breading station, and coat cauliflower in flour, then egg, then panko mix.
Lay in a single layer on a sprayed and Gefen Parchment-lined baking sheet and spray the tops of the cauliflower again. Bake for 30 minutes, tossing halfway through.
Meanwhile, mix honey, mustard, and oil. Pour over the cauliflower and toss gently. Return to oven for an additional 10 minutes.
Photography: Hudi Greenberger Styling: Janine Kalesis
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