Yields: 4 Servings | Prep time: 10 mins | Cook time: 22 mins
Nutritional Highlights (Per Serving)
- Calories: ~180 kcal
- Protein: 20g (Up from 8g in the original)
- Net Carbs: 1.5g (Down from 4g)
- Fat: 10g
Ingredients
- 1 Large Head Cauliflower, cut into bite-sized florets
- 2 Large Egg Whites + 1 Whole Egg (Beaten — boosts protein coating)
- ¼ cup Unflavored Whey Protein Isolate OR Crushed Pork Rinds (Replaces almond flour for zero carbs & maximum protein/crunch)
- ½ cup Shredded Cheddar Cheese
- ¼ cup Grated Parmesan Cheese
- ½ tsp Garlic Powder
- ½ tsp Paprika
- ¼ tsp Salt & Black Pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or coat lightly with cooking spray.
- Prepare the Coating: In a bowl, combine the shredded cheddar, grated Parmesan, unflavored whey isolate (or crushed pork rinds), garlic powder, paprika, salt, and pepper.
- Egg Wash: In a separate bowl, whisk together the whole egg and egg whites until smooth.
- Coat the Cauliflower: Dip each cauliflower floret into the egg wash, ensuring full coverage, then toss it thoroughly in the cheese mixture.
- Bake to Crisp: Arrange the coated florets in a single layer on the prepared baking sheet (do not overcrowd). Bake for 20–22 minutes, flipping halfway through, until the cheese turns bubbly, golden brown, and crispy. Serve warm!