16 ounce bag of cauliflower florets (or a medium head of cauliflower cut into florets)
2 eggs (sub in 2 servings of vegan egg replacer for a vegan option)
Preheat over to 400. Place pretzels in food processor and process until finely crumbled. Pour pretzels into a gallon-sized bag. In a separate bowl, whisks eggs. Place cauliflower into the beaten eggs and toss with tongs to evenly coat cauliflower with eggs. Using tongs place cauliflower into the gallon-sized bag with pretzel mixture (don’t pour them in from the bowl because you don’t want the excess egg in the bag).
Seal bag and toss until cauliflower is evenly coated with pretzel crumbs. Using tongs, remove the cauliflower pieces from the bag and place on a parchment paper lined baking sheet.
Bake for 20-25 minutes or until cauliflower is cooked through (use a fork to check).