Fried Parmesan Cauliflower Bites Recipes

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
• In a medium bowl, mix the parmesan crust ingredients.
• In a separate bowl, whisk eggs. Dredge the cauliflower in the eggs, then garlic parmesan mixture.
• Lay the cauliflower on a baking sheet. Drizzle with olive oil, then season with salt and pepper.
• Bake for 20-30 minutes, until crispy and browned to your liking.
• Garnish with chopped parsley.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F and line a plate with paper towels.
• Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
• Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
• Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
• Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
• Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
• Place mayonnaise in a large zip-top bag. Add cauliflower; seal bag and shake to coat.
• Combine bread crumbs and Parmesan cheese in another large zip-top bag. Add 1/2 of the coated cauliflower; seal bag and shake to coat. Spread in a single layer on the prepared baking sheet. Repeat with remaining cauliflower and bread crumb mixture.
• Bake in the preheated until tender and golden brown, about 35 minutes.

Steps:

• Break dry cauliflower into florets.
• Place florets in the 2 tablespoons water and steam in microwave, covered, for 3 to 6 minutes.
• Drain and cool completely, 3 to 5 minutes.
• Place flour in one bowl.
• Beat eggs, cheese, salt and pepper together in a separate bowl.
• Finely chop parsley and add to egg mixture.
• Heat the olive oil in a large saucepan, over medium until hot, but not bubbly.
• Dip florets in flour, then in egg mixture.
• Fry florets until brown.
• Drain on paper towels.
• Serve.

Steps:

• Heat the oven to 400 degrees. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
• Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
• Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
• Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.