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Breaded cauliflower

Child in the kitchen

  • 1 head cauliflower, cut into florets
  • 150 g unsalted butter
  • 90 g bread crumbs
  • 3 tbsp Parmesan, grated
  • 4 pcs eggs, whisked
  • 1/2 tsp salt, fresh ground
  • 1/4 tsp black pepper, fresh ground

  1. Place cauliflower florets and a small amount of water in a skillet.
  2. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside.
  3. In a small bowl, whisk eggs with salt and pepper.
  4. Place bread crumbs and cheese in a large resealable plastic bag.
  5. Tap the cauliflower florets with a kitchen towel to dry them completely. This will help adhere the egg on them.
  6. Add a few florets at a time to the egg mixture; toss to coat.
  7. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat or seal the bag and carefully shake it a few times.
  8. Place the prepared florets on a plate and prepare all the remaining florets.
  9. In a skillet, melt the butter over medium-high heat.
  10. Fry cauliflower in batches until golden brown, about 4 minutes. Serve while still warm.

Good points

  • Low in sugar
  • High in vitamin C

Breaded cauliflower florets can be oven-baked too, by placing them on a baking sheet lined with parchment paper and baking them on 140°C for 15 minutes or until the breading gets golden brown.

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 461.99 kcal
Carbohydrates: 21.7 g
Cholesterol: 247.61 mg
Sugar: 3.52 g
Protein: 12.22 g
Fat: 37.15 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com