Cauliflower Panko

You must have this with the dip, recipe for it at the end of article; goes together, is not complete without dip.

Preheat oven to 475 degrees F. 

In a large bowl, whisk together– 1/2 cup flour, 1/2 cup panko, 1/2 teaspoon garam masala, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon turmeric, 1/4 teaspoon ground cayenne pepper, and 1/4 teaspoon black pepper. 

Whisk in 1 tablespoon freshly squeezed lemon juice and 3/4 cup club soda.

Whisk to beat 2 egg whites until foamy.

Whisk whites into flour and panko batter.

Add cauliflower to batter and evenly coat each one. 

Finally coat florets into 1 cup panko, tossing and tapping off excess crumbs.

Lay on a nonstick baking sheet lightly covered with oil.  Bake for 20 minutes or until browned and crispy.

For the dip:  In a food processor, pulse together 2 cups cilantro leaves, 12 medium mint leaves,

and 1 stemmed, seeded serrano chile.  This will reduce in volume to half.

Add 2 tablespoons water, 2 tablespoons oil, 1 tablespoon fresh lemon juice, and 1/2 teaspoon salt.  Puree until smooth, adding a little more water if needed.  Yield:  1/2 cup.