Sated a Cookbook Meditarranean Lifestyle

Directions:

Cut the cauliflower into bite-size florets. Wash and check for bugs.
Beat the eggs together in a bowl.
Mix the cornflake crumbs, matzah meal, sesame seeds, salt, nutritional yeast, garlic powder and mustard powder together in a separate bowl.
Dip each piece of cauliflower into the egg mixture, and then into the crumb mixture.
To Bake: Place the coated florets on a greased baking sheet and drizzle with a small amount of oil (or spray with cooking oil spray). Bake on 400°F (200°C) for 25 minutes.
To Fry: Heat 2-3 inches of vegetable or canola oil in a pot. Drop in 6-8 florets and cook until golden and crispy. Remove and place on a plate lined with paper towel. Continue frying in batches until all the florets are fried.
Serve with the dipping sauce of your choice. I like these with sweet chili sauce.

Ingredients:

1 large head cauliflower
2 eggs
½ cup cornflake crumbs
½ cup matzah meal
½ cup toasted sesame seeds
1 tsp. salt
2 tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. mustard powder
Optional: sweet chili sauce for dipping

These can be baked or fried. I was very much enjoying them in baked form, but then I fried a batch to test it out and let’s face it—fried is almost always better. But baked is still good. I’ve left instructions for both methods below, so it’s up to you.

Crunchy Cauliflower Nuggets
With Sweet Chili Dipping Sauce
By Miriam Szokovski

Bread is different and has many options and opportunities to enjoy. Those who are not "bread-eaters", will opt for this super fresh, energy provider!