Breaded Fried Cauliflower Recipes

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BREADED CAULIFLOWER



Breaded Cauliflower image

Meet the Cook: My mother gets the credit for this delicious dish, which is a mainstay at our house. It can be an appetizer or side dish...and is wonderful served with turkey, roast beef and ham. My husband, our teenage son, Daniel, and I live on a country acreage. I enjoy gardening and collecting cookbooks. -Sandra Furman-Krajewski, Amsterdam, New York

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 small head cauliflower, broken into florets (about 5 cups)
4 large egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 341 calories, Fat 28g fat (16g saturated fat), Cholesterol 205mg cholesterol, Sodium 780mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

BREADED CAULIFLOWER



Breaded Cauliflower image

I thought this recipe would be here, but didn't see it. It's one of my favorite ways to have cauliflower. My Grandmother made this often. Frying it with breading just does something to the flavor. You can also add other spices to change the flavor, such as Italian spices, Essence, Garlic, etc. It is so easy.

Provided by glitter

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower
2 eggs, beaten slightly
1/4 cup flour (or more)
salt and pepper (Emeril's Essence for a zesty flavor)
1 cup breadcrumbs
oil (for frying)

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!

Nutrition Facts : Calories 207.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 93, Sodium 277.4, Carbohydrate 32.9, Fiber 4.4, Sugar 4.6, Protein 10.4

BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.

Provided by Chef V

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 4

Number Of Ingredients 5

2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups panko bread crumbs
1 head cauliflower, broken into florets

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.

Nutrition Facts : Calories 209 calories, Carbohydrate 45.4 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 487.5 mg, Sugar 3.6 g

BATTER DIPPED DEEP FRIED CAULIFLOWER



Batter Dipped Deep Fried Cauliflower image

Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.

Provided by Parsley

Categories     Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 13

1 head cauliflower, washed and broken into bite-size flowerets
2 eggs, beaten
1 tablespoon milk
1/4 teaspoon salt
1 1/2 cups flour
2 tablespoons shredded parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/8 teaspoon paprika
1 dash cayenne pepper (use more if you like spicy stuff)
1/4 teaspoon black pepper
oil (for deep frying)

Steps:

  • Preheat fryer oil to 375.
  • Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
  • In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
  • Place flowerets into egg mixture and toss (or shake baggie) to coat well.
  • Remove and place into flour mixture and toss (or shake baggie) to coat well.
  • Fry in batches for 4 - 6 minutes or until golden brown.
  • Drain on paper towels and lightly salt.
  • *Serve w/ dipping sauces such as marinara, ranch or blue cheese.

Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY



Extra Crispy Spicy Fried Cauliflower Recipe by Tasty image

Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 16

1 head large cauliflower, or 2 small heads, washed
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour
2 tablespoons cornstarch
1 ½ cups soy milk
1 ½ tablespoons apple cider vinegar
2 tablespoons hot sauce
vegetable oil, for frying

Steps:

  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
  • In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams

BREADED CAULIFLOWER CUTLETS RECIPE - (4.6/5)



Breaded Cauliflower Cutlets Recipe - (4.6/5) image

Provided by HeatherS

Number Of Ingredients 12

1 head cauliflower (about l 1/2 lb)
1 cup dry bread crumbs
1 1/2 tsp paprika
1 1/2 tsp crumbled dried marjoram
1 tsp caraway seeds, coarsely ground
3/4 tsp salt
1/4 tsp black pepper
1/3 cup all-purpose flour
2 eggs, beaten
2 tbsp olive or vegetable oil
2 tbsp butter
Lemon wedges

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



Baked Breaded Cauliflower image

Provided by Jean Anderson

Categories     Cheese     Side     Bake     Vegetarian     Dinner     Cauliflower     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see Note above)
2 1/2 tablespoons unsalted butter
6 large scallions, trimmed and finely chopped (white part only)
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups half-and-half, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (see Tip above)
1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated Parmigiano Reggiano and 1 tablespoon melted unsalted butter (Topping)

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.

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