Cauliflower Panko Pakoras

• 1/2 cup flour
• 1 1/2 cups panko (Japanese bread crumbs), divided
• 1/2 teaspoon garam masala
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 3/4 cup club soda
• 2 large egg whites
• 2 bags (12 oz. each) cauliflower florets, cut into bite-size pieces
• 1 tablespoon vegetable oil

1. Preheat oven to 475u0b0. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
2. In a small bowl, use a clean whisk to beat egg whites until foamy.
3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes. While cauliflower bakes, make Cilantro Mint Dipping Sauce.
5. Note: Nutritional analysis is per serving without sauce.

flour, bread crumbs, garam masala, baking soda, salt, ground cumin, ground turmeric, ground cayenne, freshly ground black pepper, lemon juice, club soda, egg whites, cauliflower, vegetable oil

Taken from www.myrecipes.com/recipe/cauliflower-panko-pakoras (may not work)