ITALIAN BREADED CAULIFLOWER

 SEPTEMBER 11, 2009 - ITALIAN BREADED CAULIFLOWER

NOTE:

These breaded cauliflower florets are wonderful as an appetizer, but can also be used as a vegetable side dish. If you need more bread crumbs, just make up another batch.

1 large head cauliflower stems removed and broken into small florets

1 to 2 teaspoons salt

3 large eggs, beaten

1 cup Progresso Italian Style bread crumbs

1/3 cup grated Parmesan cheese

2 cloves garlic, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

 

½ cup olive oil, more if needed

Salt and pepper

Parmesan cheese for garnish

1. Cook cauliflower florets in salted boiling water just until tender, 6 to 8 minutes. Drain and set aside. Beat eggs in large bowl and add the cauliflower, mixing gently to coat.

2. Mix the bread crumbs, cheese, garlic, parsley, and salt and pepper together. Place in large shallow dish. With slotted spoon, lift 2 to 3 florets out of egg mixture and into bread crumbs. Roll in crumbs until well coated.

3. Pour olive oil in large skillet, and over medium heat, fry the florets until golden brown. Sprinkle salt and pepper over florets while frying. Transfer florets to paper towel, then to large platter. Continue until all the florets are coated and fried. If oil in skillet becomes too dark and filled with burnt crumbs, clean pan and add new olive oil. Continue to complete frying.

4. Sprinkle cheese over cauliflower while still warm. Serve as is, or dip into your favorite marinara sauce. Serves 6