panierten Blumenkohl aus dem Backofen


  • 1 head of cauliflower
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs
  • 3 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Cooking spray or olive oil for greasing


  1. Preheat your oven to 200°C (about 400°F).
  2. Wash the cauliflower and cut it into bite-sized florets.
  3. In three separate shallow bowls, set up a breading station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine breadcrumbs, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
  4. Take a cauliflower floret, dip it into the flour, ensuring it’s coated evenly. Shake off any excess flour.
  5. Next, dip the floured cauliflower into the beaten eggs, making sure it’s well coated.
  6. Finally, coat the cauliflower with the breadcrumb mixture, pressing the breadcrumbs onto the floret to adhere.
  7. Place the breaded cauliflower on a baking sheet lined with parchment paper or greased with cooking spray.
  8. Repeat the breading process for the remaining cauliflower florets.
  9. Lightly spray the breaded cauliflower with cooking spray or drizzle with olive oil. This will help them crisp up in the oven.
  10. Bake in the preheated oven for 20-25 minutes or until the cauliflower is golden brown and crispy, turning them halfway through the baking time for even browning.
  11. Once done, remove from the oven and let them cool for a few minutes.
  12. Serve the panierten Blumenkohl aus dem Backofen with your favorite dipping sauce, such as a yogurt-based sauce or a tangy tomato sauce.

Enjoy your delicious and crispy Breaded Cauliflower from the Oven!

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