Breaded Cauliflower Food

BREADED CAULIFLOWER

Steps:

• Cut apart the florets of your Cauliflower.
• Don't cut them too small.
• Leave the smaller ones together with the stem to make them as large as your bigger ones.
• Rinse, and dry slightly with a paper towel.
• Pour about 1/2" to 1" oil in your frying pan and begin prheating the oil.
• Careful don't make it too hot, you don't want to burn the crumbs.
• In a bowl, beat eggs slightly with a whisk, slowly adding a little flour at a time.
• You want a thick enough batter to cling to the cauliflower.
• If you have made it too thick, you can always add milk, or too thin, more flour.
• Salt and Pepper the florets, or use the"Essence" for variance.
• Coat each cauliflower in the batter, then in the bread crumbs.
• Then proceed to put them in your preheated oil to fry.
• Turn to brown all sides.
• Drain on paper towels.
• Serve hot.
• Easy!

BREADED CAULIFLOWER

Steps:

• Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside. , In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large bowl. Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat. , In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired.

BAKED BREADED CAULIFLOWER

Steps:

• Preheat oven to 400 F degrees. Coat baking sheet with cooking spray.
• Break the cauliflower into florets. Try to make pieces as uniform as possible. NOTE: tiny pieces are still okay to cook, but you may want to remove them from the oven before the larger pieces are done.
• In a shallow bowl, beat the eggs.
• In a second shallow bowl, blend the breadcrumbs, salt, pepper, dill, and shredded cheese.
• Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet.
• Bake for about 40 minutes or until golden brown.

BAKED BREADED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
• Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
• Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚F).
• In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
• Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
• Spread the cauliflower on a greased, foil-lined baking sheet.
• Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
• Enjoy!

BREADED CAULIFLOWER

Steps:

• 1. Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside.
• 2. In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large resealable plastic bag. Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.
• 3. In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired.
• 4. Nutritional Facts 1 serving (1 each) equals 341 calories, 28 g fat (16 g saturated fat), 205 mg cholesterol, 780 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.

BAKED BREADED CAULIFLOWER

Steps:

• 1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside.
• 2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes.
• 3. Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping.
• 4. Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned.
• 5. Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham.

CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)

Steps:

• 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
• 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
• 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
• 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.

FRIED BREADED CAULIFLOWER

Steps:

• 1. Cut cauliflower into medium pieces and steam partially through. Mix eggs and milk. Beat slightly. In seperate bowl mix bread crumbs,cheese and salt. Coat cauliflower in egg mixture, then in bread crumb mixture. Fry turning each piece.

ITALIAN BREADED CAULIFLOWER

Steps:

• Steam cauliflower in microwave or on stovetop until just barely crisp-tender. Set aside.
• In large skillet, saute green onions and garlic in oil for 2 minutes.
• Add cauliflower, basil and salt and pepper to pan and mix well. Cover and cook on medium-low heat for 15 minutes or until cauliflower is at desired doneness.
• Mix together bread crumbs and parmesan cheese. Add to pan and stir to mix.
• Serve immediately.