1 head cauliflower (big stem removed, florets and smaller stems cut into 1-inch pieces)
Unrefined avocado oil or extra virgin olive oil
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Add bread slices, pine nuts, salt and rosemary to a food processor; process into fine bread crumbs.
Beat eggs in a shallow bowl.
Designate one hand as your “wet hand” (for eggs) and one as your “dry hand” (for bread crumbs.) Using your wet hand, dip one cauliflower piece at a time into egg mixture and turn to coat evenly. Shake off any excess egg, then carefully dip the coated piece into bread crumb mixture. Then use your dry hand to add more bread crumb mixture to the cauliflower piece, pressing the crumbs gently. Transfer coated pieces to the baking sheet and repeat with remaining cauliflower.
Brush or spray tops of cauliflower with a light coating of oil. Bake, flipping over halfway through, until cauliflower pieces can be easily pierced with a fork, about 20 minutes. Serve warm.
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