Cauliflower “Breaded” Chicken

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If you have been following my blog, you will notice that we eat a lot of cauliflower.  That is because there are so many interesting ways you can prepare it to make it delicious and taste different.  This recipe for Cauliflower Breaded Chicken – tasted almost exactly like breaded chicken, but so much healthier and still good.  I cooked this one day during the week and the only difficult thing about it, was the time it took to bake the cauliflower “bread” crumbs.

I started by chopping the cauliflower into chunks and placed them into the food processor until they were the same size as couscous.  Then I sprinkled the cauliflower onto the covered baking sheet.  The baking sheet is covered with parchment paper because I hate cleaning the baking sheets after I use them.  The cauliflower is wet, I found that it was good to sprinkle the cauliflower onto the pan to avoid large clumps forming.


You can see above – Jamie and Dexter waiting patiently for dinner to be ready.  There are a lot of nights that I am cooking in the kitchen and these two are sitting in the living room together, Dexter always watching Jamie to make sure he isn’t leaving – and coming into the kitchen periodically to make sure that I am still there and aware of him.

We served this with Jicama Fries – you have to try them! :)





Cauliflower “Breaded” Chicken

Cauliflower “Breaded” Chicken


  • 1 medium size head of cauliflower
  • 1 egg
  • 1/4 cup 2% milk (that's what was in the refrigerator)
  • 1lb. chicken tenders
  • Macademia oil to cook chicken in


  1. For Cauliflower Crumbs:
  2. Preheat oven to 325 degrees.
  3. Chop cauliflower and place in food processor to grate.
  4. Sprinkle onto baking sheet, do not apply thickly because it needs plenty of room to breathe. (I covered my baking sheet with double-sided parchment paper/foil to avoid having to clean it).
  5. Bake for 45 minutes, turning the cauliflower every ten minutes, so they don't burn. The cauliflower should lightly brown and dry out, you should see an end volume of about a third of what you started with.
  6. After 20 minutes add sliced garlic cloves to cauliflower - and sprinkle of salt and pepper.
  7. For chicken fingers:
  8. Preheat the oven to 425 degrees.
  9. Beat egg and milk together.
  10. Dip the chicken tenders in the egg wash, then in the cauliflower crumbs. Pat lightly to help the cauliflower stick to the chicken.
  11. Spray the cauliflower coated chicken with Macademia oil before placing onto the baking sheet.
  12. Bake for 15 minutes.

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