Baked breaded cauliflower is a simple, light, and very tasty vegetarian side dish, featuring many florets of this vegetable breaded, gratinated, and then seasoned with an emulsion of oil, garlic, parsley, and chili pepper.
As I have already written in other recipes, cauliflower is a vegetable rich in beneficial properties, it’s very versatile in the kitchen and lends itself to many recipes, so take advantage and cook it in as many ways as possible.
This recipe is very simple, contains no eggs, just a bit of cornmeal to achieve a crispy, tasty, and fairly light result; the important thing is to be moderate with the seasoning.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Breaded Cauliflower
- 1 small white cauliflower
- 0.42 cup yellow cornmeal
- 0.32 cup remilled semolina
- 2 tablespoons grated Grana Padano cheese
- to taste Salt
- to taste Olive oil
- to taste Paprika
- g fennel seeds
- to taste Olive oil
- 1 pinch Garlic
- 1 sprig fresh parsley
- 1 Chili pepper
Tools
- 1 Pot
- 1 Steamer Basket
- 1 Stovetop
- 2 Bowls
- 1 Baking Tray
- 1 Oven
Preparation for Baked Breaded Cauliflower
Clean, wash, and steam the cauliflower florets with a pinch of salt for about 7/8 minutes; they should be quite crisp.
In a bowl, combine the two flours, salt, paprika, and Grana cheese; mix and blend well.
Drain the florets, divide, and cut them into small pieces, and while still wet, pass them through the prepared flour, pressing well to adhere.Arrange the breaded florets on a baking tray lined with parchment paper and drizzled with oil, sprinkle with fennel seeds, then drizzle each floret with a bit more olive oil.
Place the tray in the center of the preheated oven at 392°F (200°C) for about 20 minutes, turning during cooking for a good golden color on both sides.
In a small bowl, prepare the emulsion to season the cauliflower after baking: put olive oil, garlic clove, chopped parsley, and thinly sliced chili pepper, mix and blend well.
Once the cauliflower florets are well browned, remove from the oven, drizzle with the emulsion, and serve.
They are also good cold!
For other cauliflower recipes click here.
Anna recommends…
Cauliflower keeps in the fridge for about 1 day.
If you have leftovers, you can always use them to make tasty fritters
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