ooking spray.
Break the cauliflower into florets. Try to make
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.
iquid.
Cook the whole cauliflower in boiling salted water for
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.
Cut up head of cauliflower into bite size chunks.
Break eggs into small bowl and mix with small amount of water.
In another bowl mix cornmeal and salt.
Heat oil to medium heat.
Place a few pieces of cauliflower in egg mix and drip off excess.
Place egg dipped cauliflower into cornmeal.
Shake off excess cornmeal.
Place breaded cauliflower into hot oil.
Fry until light golden brown.
Enjoy.
part the florets of your Cauliflower.
Don't cut them
Cook cauliflower until crisp-tender, about 8 minutes.
Drain and set aside.
In a bowl, mix eggs and seasonings.
Place bread crumbs and Parmesan cheese in a resealable plastic bag.
Add a few florets at a time to the egg mixture and coat.
Put cauliflower into bread mixture and coat.
In a skillet, melt the butter over medium-high heat.
Cook cauliflower in batches until golden brown, about 4 minutes.
Place cauliflower in large saucepan and bring to boil.
Remove when cauliflower is tender.
Cool.
Cut in pieces and dip in flour, salt and pepper mixture.
Fry in skillet of shortening.
Break cauliflower into flowerets.
(Soak in cold, salted water to remove any bugs.)
Parboil in salted water for 10 minutes; drain water immediately to stop cooking.
In a small bowl, break and slightly beat the egg, milk and pinch of salt.
In another bowl, place the bread or cereal crumbs.
Dip cauliflower into egg mixture; coat well, then dip into crumbs.
Cover well.
Fry in oil or shortening until brown, turning to brown all sides.
Boil small head of cauliflower in salted water for about 10 minutes.
Cut up into little florets.
Put in flour, then in beaten egg and then flour again.
Fry in hot oil and brown on each side.
May deep-fry.
Combine flour and salt.
Combine egg, milk and oil.
Add to flour mixture, stirring just until blended.
Dip cauliflower into batter.
Fry in deep, hot oil at 375\u00b0 until golden.
Drain on paper towel.
Break cauliflower into buds.
Simmer in salted water until fork tender but not too soft.
Cool.
Dip buds in beaten egg seasoned with salt and pepper and then roll in bread crumbs to coat.
Fry in deep oil at 350\u00b0 until brown.
Drain on paper towels.
Note:
The amount of the ingredients will vary depending upon the quantity of cauliflower you use.
Break cauliflower into flowerets.
Soak in salted cold water to wash and get rid of any aphides.
Parboil in salted water about 10 minutes.
Drain water and run under cold water to stop cooking. Into small bowl, break and slightly beat egg, milk and pinch of salt.
Into another bowl put 1 cup crumbs.
Add more crumbs as needed.
Dip each floweret into egg mixture.
Coat well, then into crumbs.
Fry in hot oil until brown, turning to brown all sides.
Clean and break cauliflower apart.
Boil until tender.
Strain and cool.
Dip in egg and roll in bread crumbs.
Fry in oil. Drain on paper towel.
Serve hot.
ot overmix.
Dip each cauliflower floret into the batter, allowing
egrees.
Place the frozen cauliflower in a 1 1/2
rowned and cooked through.
Cauliflower:
1. Bring a medium
Clean cauliflower, and trim off leaves and
rim leaves and stem off cauliflower; slice down middle.
Take