Step 3: Coat the Cauliflower
Set up a dredging station with a plate of all-purpose flour, a bowl of whisked eggs, and the bowl of breadcrumb mixture. Dredge each cauliflower floret first in the flour, then dip it in the whisked eggs, and finally coat it in the breadcrumb mixture. Ensure each piece is evenly coated for maximum crispiness.
Step 4: Bake the Cauliflower
Place the coated cauliflower florets on a parchment-lined baking tray. Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until the cauliflower is golden brown and crispy. The aroma of the herbs and Parmesan will fill your kitchen, making it hard to wait for the finished product.
Step 5: Prepare the Sauce
While the cauliflower is baking, prepare the sauce. In a small bowl, combine the sour cream, yogurt, freshly squeezed lemon juice, chopped parsley, salt, and ground black pepper. Mix well. This creamy, tangy sauce complements the crispy cauliflower perfectly, adding a refreshing contrast to each bite.
Step 6: Serve and Enjoy
Once the cauliflower is done baking, remove it from the oven and let it cool slightly. Serve the crispy roasted cauliflower with the prepared sauce. Garnish with extra parsley if desired. Enjoy this delicious, meat-free dish that is sure to impress both vegetarians and meat-lovers alike.
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