- 1 head cauliflower, trimmed
- ¾ cup finely crushed cornflakes
- ¼ cup grated parmesan (or breadcrumbs mixed
with a pinch of salt)
- ½ teaspoon dried oregano (*optional)
- 4 tablespoons olive oil or corn oil
- Salt and black pepper, to season
- Fresh parsley, chopped, to garnish (*optional)
- Preheat the oven to 210C.
- Cut the cauliflower into small pieces, around 3cm cubes. On a baking tray, toss the cauliflower pieces with 3 tablespoons of oil, dried oregano and salt and pepper to season. Roast the cauliflower for 15 minutes, until tender.
- In a bowl, mix the crushed cornflakes with the remaining 1 tablespoon of oil and grated parmesan cheese. Take the cauliflower out of the oven and sprinkle the cornflake mixture on top. Bake for a further 10 minutes, until golden brown and crunchy.
- Once the cauliflower is done, take it out of the oven, and toss lightly before placing on serving plates. Serve with eggs cooked in the style of your choice – it goes perfectly with fried eggs!
This recipe was created by Sarah Benjamin (www.asianfoodchannel.com/chefs/sarah-benjamin), Kitchen Hoarder blogger and Asian Food Channel Host, in conjunction with the launch of Kellogg’s global hunger relief campaign, Breakfast for Better Days.
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