1 head of cauliflower
4 C. rice chex cereal
1/2+1/4 tsp. salt
1/4+1/4 tsp. black pepper
3/4 tsp. cayenne pepper
2 eggs

Preheat the oven to 400 degrees F. Cut the cauliflower up into small florets. Whisk together the eggs until the yolk and white have blended, and season with 1/4 tsp. salt and 1/4 tsp. black pepper. Smash up the chex by either pulsing the cereal in a food processor or sticking them in a plastic bag and bashing them with a frying pan (FYI the second route is way more fun…it gave me an excuse to get my monster cast iron skillet out…BAM BAM BAM)! Season with the cayenne pepper, 1/2 tsp. salt, and 1/4 tsp. black pepper. Dip the cauliflower florets into the eggs, then straight into the chex, then lay the cauliflower florets out on a baking sheet. Roast for 30-35 minutes until golden brown and crunchy. Serve the cauliflower florets hot out of the oven. In my experience, these don’t store very well in the refrigerator because they lose their crunch, so eat them while you can =) Thanks for reading!