CHEF JEFF -- ONE BYTE AT A TIME: Crispy Cheese Cauliflower

This recipe was adapted from one in USA Weekend magazine.

Crispy Cheese Cauliflower

Nonstick cooking spray

2 egg whites

½ cup freshly grated or shredded Parmesan cheese

½ cup plain panko bread crumbs, toasted

1/8 teaspoon cayenne pepper

1 teaspoon Italian seasoning

Salt and black pepper, to taste

½ large head cauliflower, separated into medium-size florets (about 3½ to 4 cups)

½ cup finely chopped parsley

Preheat oven to 450 degrees. Spray baking sheet with oil. Place egg whites in bowl. Whisk until frothy. In pie plate, combine cheese, panko, cayenne, Italian seasoning, salt, pepper. Dredge cauliflower florets in egg white. Roll in cheese mixture. Place on baking sheet. Bake 15 minutes. Remove to plate. Sprinkle with parsley. Serve as side dish.

Note: To toast crumbs, use a toaster oven. Or put in pan and toast in oven while it's preheating. Be careful. They burn easily.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.