Breaded Cauliflower
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 3/4 cup butter
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1 teaspoon onion powder
- 4 egg yolks
- 3 tablespoons grated parmesan cheese
- 1 small head cauliflower broken into florets (about 5 cups)
- 1 teaspoon fresh parsley minced
- 1 cup seasoned bread crumbs
- minced fresh parsley optional
- Carbohydrate 43.2196081289835 g
- Cholesterol 303.911875117485 mg
- Fat 42.8550928647766 g
- Fiber 4.52036451335546 g
- Protein 13.3385233060909 g
- Saturated Fat 24.6844809278699 g
- Serving Size 1 1 - (187g)
- Sodium 1440.16393141664 mg
- Sugar 38.6992436156281 g
- Trans Fat 3.00760301110623 g
- Calories 603 calories
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 resealable plastic bag. 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.
