Breaded Cauliflower Recipes

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.

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.

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!

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!

BAKED WHOLE CAULIFLOWER

Steps:

• Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
• Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
• Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.

BREADED CAULIFLOWER CUTLETS RECIPE - (4.6/5)

Steps:

• Leaving core intact, remove and discard any leaves from cauliflower; in large pot of boiling salted water, blanch until tender but not softened, about 5 minutes. Drain, chill under cold water and drain thoroughly. Cut vertically into 3/4-inch slices. Mix together bread crumbs, paprika, marjoram, caraway, salt and pepper. Dredge each slice in flour; dip into eggs, then coat all over with bread-crumb mixture. In skillet, heat oil and butter over medium-high heat; in batches, fry slices, turning once, until golden and crisp. Drain on paper towels. Serve with lemon wedges (or with one of the suggested toppings, below). TOPPINGS: • Sauteed mushrooms • Sauteed Hungarian peppers • Fried or poached eggs, plain or criss-crossed with anchovy fillets or sprinkled with capers • Julienned oil-packed sun-dried tomatoes • Tomato sauce or homemade chili sauce Per serving (without lemon wedges or other toppings): about 259 cal, 7g pro, 16 g total fat (Sg sat fat), 23 g carb, 4 g fibre, 80 mg chol, 758 mg sodium. % RDI (recommend daily intake) 6% calcium, 15% iron, 10% vit A, 82% vit C, 41% folate.

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.

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.