The breaded cauliflower is a simple, quick, delicious, and clever recipe. I had a cauliflower to use up and thought of cutting it into small pieces and breading it like a cutlet, first dipping it in flour, then in beaten eggs, and finally in breadcrumbs, seasoned with spices and cheese. Breaded cauliflower is baked in the oven, but, of course, if you prefer, you can also fry them, soft inside and crispy outside, tasty and delightful, perfect as an appetizer, side dish, or vegetarian main course, delicious on their own or dipped in your favorite sauces, one leads to another!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2-4 people
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese
- 2 eggs
- 1 cauliflower
- to taste all-purpose flour
- to taste salt
- to taste black pepper
- to taste spices (as desired)
- to taste extra virgin olive oil
Steps
Breaded cauliflower is super easy and quick to prepare. First, clean the cauliflower, separate the florets, and salt them, as they will not be parboiled but used raw, do not leave them too large.
Season the breadcrumbs with grated Parmesan, spices as desired (I used paprika, garlic powder, thyme, and oregano), black pepper, and mix.
Dip the cauliflower florets first in flour, then in beaten eggs with a pinch of salt, and finally in the breadcrumbs.
Place the breaded cauliflower on a baking sheet, drizzle with extra virgin olive oil, and bake in a preheated oven at 390°F for about 25 minutes. Check the doneness with a fork.
Notes:
Breaded cauliflower can be kept at room temperature for a few hours or in the fridge for a couple of days. You can use your preferred spices for the breading. Instead of breadcrumbs (or together), you can use cornmeal. For an even more delicious version, you can also fry them in hot seed oil.
More cauliflower recipes HERE
