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Crispy Cauliflower

Sonoma Modern American

Crispy Cauliflower

Serves 4

1 head cauliflower

¼ cup caesar dressing or your favorite vinaigrette

1 egg

1 tsp water

3 cups panko (Japanese breadcrumbs)

Cut cauliflower into quarter to golf ball sized floret's.  Blanch in salted boiling water for 30 seconds.  Shock and drain.  marinate cauliflower in dressing for at least 3 hours.  If frying in oil whisk egg and water.  Drain cauliflower and toss in egg.  Place breadcrumbs in a wide pan so they are about ¼" deep.  Place cauliflower in bread crumbs to coat.  Do this in small batches.   Deep fry or panfry at 350* until golden.  If baking in the oven omit the egg and place the cauliflower directly from the marinade into the breadcrumbs.  Bake at 400* with convection if possible.  Bake until golden.  Toss cauliflower in a salad, as is with dressing on top or on the side.  Enjoy!!!!!

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