Description
Parmesan Fried Cauliflower is a crispy and delicious appetizer or side dish that combines the flavors of Parmesan cheese and spices with tender cauliflower florets.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- Vegetable oil, for frying
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Prepare the cauliflower. Bring a large pot of salted water to a boil. Add the cauliflower and blanch for 2–3 minutes. Drain well and pat completely dry.
- Set up the coating. Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine the panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, black pepper, and red pepper flakes.
- Coat the cauliflower. Dip each floret into the flour, then the beaten eggs, and finally the Parmesan-panko mixture. Press gently so the coating sticks well.
- Heat the oil. Add about ½ inch of vegetable oil to a large skillet and heat over medium-high heat.
- Fry the cauliflower. Working in batches, carefully add the coated florets and fry for 2–3 minutes per side, turning occasionally, until crisp and golden brown.
- Drain. Transfer the fried cauliflower to a paper towel-lined plate to remove excess oil.
- Garnish and serve. Sprinkle with fresh parsley and serve immediately with marinara, ranch, or lemon wedges.
Notes
- Make sure the blanched cauliflower is very dry before breading. Excess moisture can make the Parmesan coating fall off and prevent it from getting crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg