I’ve made no secret of the fact that I love cauliflower. In any iteration.

It’s prolly my most favorite vegetable, in its truest from.

This form, is equally as desirable, but adds to the perfection of cauliflower by introducing extra flavors.

Flavors being pork, in the form of crushed up rinds, and parmesan cheese. Can it get any better?!?

Ingredients:

1 large head of cauliflower, cut into florets

1 1/2 cup flour

3/4 tsp salt

1 tsp onion salt

1/2 tsp pepper

3 eggs

1 1/2 cup ground pork rinds

1/2 cup freshly grated parmesan

1/2 cup mayo

1/3 cup melted butter

leaves from 2 sprigs of fresh thyme

2 cloves garlic, roasted at 450 for 10 minutes

Directions:

Preheat oven to 450.

Combine flour, salt, onion salt and pepper in a bowl.

In a separate bowl, whisk eggs.

In a third bowl, combine ground pork rinds and parmesan.

Toss cauliflower in flour, coat in egg mixture, and then dredge in pork/cheese mixture.

Place battered florets on a wire rack placed over a parchment lined oven safe pan.

Place on middle rack of oven. Roast for 15 minutes. Turnover. Roast for 15 minutes more.

Test to see if cauliflower is cooked all the way through and crust is crispy. If not, continue to bake in 5-minute increments until done.