Crispy Broccoli & Cauliflower Recipe

Preheat oven to 450°. Coat a baking sheet with nonstick spray. Cook broccoli in a microwave oven until crisp-tender, 2-3 minutes on high; cook cauliflower in microwave until crisp-tender, 5 minutes on high. Mix egg white and oil in a dish. Stir crumbs, almonds, Parmesan, parsley, salt, and pepper in a separate dish. Dip florets first in egg mixture, then dredge in crumbs. Arrange florets on prepared baking sheet; bake 8-10 minutes. Serve with a honey-mustard dipping sauce (6 T. Dijon mustard, 2 T. honey, 2 tsp. whole grain mustard)