| | Directions | | Preheat oven to 450°. Coat a baking sheet with nonstick spray. Cook broccoli in a microwave oven until crisp-tender, 2-3 minutes on high; cook cauliflower in microwave until crisp-tender, 5 minutes on high. Mix egg white and oil in a dish. Stir crumbs, almonds, Parmesan, parsley, salt, and pepper in a separate dish. Dip florets first in egg mixture, then dredge in crumbs. Arrange florets on prepared baking sheet; bake 8-10 minutes. Serve with a honey-mustard dipping sauce (6 T. Dijon mustard, 2 T. honey, 2 tsp. whole grain mustard) |
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| Ingredients | | - |  | 4 cups any combination broccoli florets and cauliflower florets |
| - | | 2 egg whites, beaten |
| - | | 1 tablespoon canola oil |
| - | | 1/2 cup dry bread crumbs |
| - | | 3 tablespoons ground almonds |
| - | | 2 tablespoons grated Parmesan cheese |
| - | | 1 tablespoon chopped fresh parsley leaves |
| - | | 1 each Kosher salt and black pepper (1/4 teaspoon each) |
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