2 cups each broccoli florets and cauliflower florets (a small head of each)
2 egg whites, beaten
2 TBS canola oil
1/3 cup dry breadcrumbs
3 TBS ground almonds
2 TBS grated parmesan cheese
1 TBS chopped fresh parsley
1/4 tsp kosher salt and ground black pepper
preheat oven to 450 degrees. coat a baking sheet with nonstick spray
cook broccoli in microwave for 2-3 minutes
cook cauliflower in microwave for 5 minutes
mix egg white and oil in dish. stir crumbs, almonds, parmesan, parsley, salt & pepper in a separate dish.
dip florets in egg mixture, then dredge in crumb mixture. arrange on baking dish and bake for 8-10 minutes.
BONUS-Dipping sauce-3 TBS dijon, 1 TBS honey, 1 tsp whole grain mustard, mix together!























