Best Breaded Cauliflower Recipes

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BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.

Provided by Chef V

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 4

Number Of Ingredients 5

2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups panko bread crumbs
1 head cauliflower, broken into florets

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
  • Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
  • Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

Nutrition Facts : Calories 209 calories, Carbohydrate 45.4 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 487.5 mg, Sugar 3.6 g

BREADED CAULIFLOWER



Breaded Cauliflower image

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

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 small head cauliflower, broken into florets (about 5 cups)
4 large egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter
Minced fresh parsley, optional

Steps:

  • 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 bowl. 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.

Nutrition Facts : Calories 341 calories, Fat 28g fat (16g saturated fat), Cholesterol 205mg cholesterol, Sodium 780mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

BREADED CAULIFLOWER



Breaded Cauliflower image

I thought this recipe would be here, but didn't see it. It's one of my favorite ways to have cauliflower. My Grandmother made this often. Frying it with breading just does something to the flavor. You can also add other spices to change the flavor, such as Italian spices, Essence, Garlic, etc. It is so easy.

Provided by glitter

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower
2 eggs, beaten slightly
1/4 cup flour (or more)
salt and pepper (Emeril's Essence for a zesty flavor)
1 cup breadcrumbs
oil (for frying)

Steps:

  • Cut apart the florets of your Cauliflower.
  • Don't cut them too small.
  • Leave the smaller ones together with the stem to make them as large as your bigger ones.
  • Rinse, and dry slightly with a paper towel.
  • Pour about 1/2" to 1" oil in your frying pan and begin prheating the oil.
  • Careful don't make it too hot, you don't want to burn the crumbs.
  • In a bowl, beat eggs slightly with a whisk, slowly adding a little flour at a time.
  • You want a thick enough batter to cling to the cauliflower.
  • If you have made it too thick, you can always add milk, or too thin, more flour.
  • Salt and Pepper the florets, or use the"Essence" for variance.
  • Coat each cauliflower in the batter, then in the bread crumbs.
  • Then proceed to put them in your preheated oil to fry.
  • Turn to brown all sides.
  • Drain on paper towels.
  • Serve hot.
  • Easy!

Nutrition Facts : Calories 207.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 93, Sodium 277.4, Carbohydrate 32.9, Fiber 4.4, Sugar 4.6, Protein 10.4

CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)



Cauliflower Panko Pakoras (Breaded and Baked/Fried) image

I found the original recipe on another site with half the spices and reviewers said it was too bland so I'm posting it here to try myself with a little more punch. I also want to try mixing some coconut milk into the batter and frying in peanut oil. If it's worth posting I'll add it but if someone else has an opinion there first I'd love to hear it. :)

Provided by InAGourmetMinute

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup flour
1 1/2 cups panko breadcrumbs, divided (Japanese bread crumbs)
1 teaspoon garam masala
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
3/4 cup club soda
2 large egg whites
2 (12 ounce) bags cauliflower florets, cut into bite-size pieces
1 tablespoon vegetable oil

Steps:

  • 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
  • 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
  • 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
  • 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.

BREADED FRIED CAULIFLOWER



Breaded Fried Cauliflower image

Cauliflower dipped in bread crumbs and fried. Delightful. Serve with yogurt.

Provided by Asli Ocak

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 47m

Yield 6

Number Of Ingredients 7

1 head cauliflower, cored and cut into small florets
¼ cup lemon juice
1 cup all-purpose flour
2 eggs
1 cup bread crumbs
salt and ground black pepper to taste
oil for frying

Steps:

  • Combine cauliflower and lemon juice in a saucepan; add enough water to cover. Cook until just tender, 15 to 20 minutes. Drain and let cool, about 10 minutes.
  • Pour flour onto a plate.
  • Beat eggs in a bowl until smooth.
  • Mix bread crumbs, salt, and pepper in a shallow bowl.
  • Dredge each cauliflower floret in flour, dip in eggs, and coat with bread crumbs.
  • Heat oil in a deep-fryer or large saucepan. Fry cauliflower until golden brown, 2 to 4 minutes.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 34.9 g, Cholesterol 62 mg, Fat 10.2 g, Fiber 3.8 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 210.2 mg, Sugar 3.8 g

ITALIAN BREADED CAULIFLOWER



Italian Breaded Cauliflower image

I made up this recipe last night when I needed something to take to a barbeque. It was very flavorful and I received lots of compliments.

Provided by Chris from Kansas

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 head cauliflower, broken into bite-size pieces
2 tablespoons oil
4 green onions, sliced
4 garlic cloves, minced
1 teaspoon dried basil
salt and pepper
1/2 cup dried Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese

Steps:

  • Steam cauliflower in microwave or on stovetop until just barely crisp-tender. Set aside.
  • In large skillet, saute green onions and garlic in oil for 2 minutes.
  • Add cauliflower, basil and salt and pepper to pan and mix well. Cover and cook on medium-low heat for 15 minutes or until cauliflower is at desired doneness.
  • Mix together bread crumbs and parmesan cheese. Add to pan and stir to mix.
  • Serve immediately.

BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

Provided by Jean Anderson

Categories     Cheese     Side     Bake     Vegetarian     Dinner     Cauliflower     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see Note above)
2 1/2 tablespoons unsalted butter
6 large scallions, trimmed and finely chopped (white part only)
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups half-and-half, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (see Tip above)
1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated Parmigiano Reggiano and 1 tablespoon melted unsalted butter (Topping)

Steps:

  • 1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside.
  • 2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes.
  • 3. Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping.
  • 4. Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned.
  • 5. Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham.

BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

This is ridiculously delicious and healthy, as well as easy to make. If you have extra beading, try using it for other vegetables and meats like shrimp.

Provided by Late Night Gourmet

Categories     Cauliflower

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 head cauliflower
3/4 cup panko breadcrumbs
1/4 cup parmigiano-reggiano cheese
2 large eggs, beaten
1 teaspoon dill, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400 F degrees. Coat baking sheet with cooking spray.
  • Break the cauliflower into florets. Try to make pieces as uniform as possible. NOTE: tiny pieces are still okay to cook, but you may want to remove them from the oven before the larger pieces are done.
  • In a shallow bowl, beat the eggs.
  • In a second shallow bowl, blend the breadcrumbs, salt, pepper, dill, and shredded cheese.
  • Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet.
  • Bake for about 40 minutes or until golden brown.

Nutrition Facts : Calories 174, Fat 5.2, SaturatedFat 2, Cholesterol 96.6, Sodium 603.4, Carbohydrate 22.4, Fiber 3.9, Sugar 4.2, Protein 10.6

FRIED BREADED CAULIFLOWER



Fried Breaded Cauliflower image

If you like cauliflower you will like this.

Provided by Eve Peterson

Categories     Vegetables

Number Of Ingredients 7

1 large cauliflower
3 eggs
2 Tbsp milk
1 1/2 c bread crumbs
1/2 c parmesan cheese
1/2 tsp salt
vegetable oil for frying

Steps:

  • 1. Cut cauliflower into medium pieces and steam partially through. Mix eggs and milk. Beat slightly. In seperate bowl mix bread crumbs,cheese and salt. Coat cauliflower in egg mixture, then in bread crumb mixture. Fry turning each piece.

BAKED BREADED CAULIFLOWER RECIPE | EPICURIOUS.COM



Baked Breaded Cauliflower Recipe | Epicurious.com image

If there's a way to bake a vegetable, trust a Southerner to find it. Who else, pray tell, would steam a head of cauliflower, sauce it, bread it, and bake it? Note: To save time, I nuke the cauliflower, adding no additional liquid. The drops of water clinging to the head after it's washed are quite enough. I simply put the cauliflower in a 2 1/2-quart microwave-safe casserole deep enough to accommodate it, one with a tight-fitting domed lid. I then center the covered casserole in my microwave oven, set the cook-time at 14 minutes, and hit HIGH (full power). My microwave oven is a 650-watter; newer models of higher wattage will do the job faster-perhaps twice as fast. But you will know your particular model's prowess better than I. If you choose to steam the cauliflower instead, allow 8 to 10 minutes in a covered saucepan over moderate heat or until crisp-tender-there should be about 3/4 inch of water in the pan. No steamer rack needed. While the cauliflower cooks, ready the sauce and bread crumb topping. That way no time wasted. Tip: For mellower flavor and smoother sauce, substitute freshly grated Parmigiano Reggiano cheese for the Cheddar our mothers and grandmothers would have used.

Provided by @MakeItYours

Number Of Ingredients 10

1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see Note above)
2 1/2 tablespoons unsalted butter
6 large scallions, trimmed and finely chopped (white part only)
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups half-and-half, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (see Tip above)
1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated Parmigiano Reggiano and 1 tablespoon melted unsalted butter (Topping)

Steps:

  • Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside.
  • Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes.
  • Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping.
  • Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned.
  • Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham.
  • From From a Southern Oven: The Savories, the Sweets by Jean Anderson. Copyright © 2012 by Jean Anderson; photography copyright © 2012 by Jason Wyche. Published by John Wiley & Sons, Inc.

BREADED CAULIFLOWER CUTLETS RECIPE - (4.6/5)



Breaded Cauliflower Cutlets Recipe - (4.6/5) image

Provided by HeatherS

Number Of Ingredients 12

1 head cauliflower (about l 1/2 lb)
1 cup dry bread crumbs
1 1/2 tsp paprika
1 1/2 tsp crumbled dried marjoram
1 tsp caraway seeds, coarsely ground
3/4 tsp salt
1/4 tsp black pepper
1/3 cup all-purpose flour
2 eggs, beaten
2 tbsp olive or vegetable oil
2 tbsp butter
Lemon wedges

Steps:

  • Leaving core intact, remove and discard any leaves from cauliflower; in large pot of boiling salted water, blanch until tender but not softened, about 5 minutes. Drain, chill under cold water and drain thoroughly. Cut vertically into 3/4-inch slices. Mix together bread crumbs, paprika, marjoram, caraway, salt and pepper. Dredge each slice in flour; dip into eggs, then coat all over with bread-crumb mixture. In skillet, heat oil and butter over medium-high heat; in batches, fry slices, turning once, until golden and crisp. Drain on paper towels. Serve with lemon wedges (or with one of the suggested toppings, below). TOPPINGS: • Sauteed mushrooms • Sauteed Hungarian peppers • Fried or poached eggs, plain or criss-crossed with anchovy fillets or sprinkled with capers • Julienned oil-packed sun-dried tomatoes • Tomato sauce or homemade chili sauce Per serving (without lemon wedges or other toppings): about 259 cal, 7g pro, 16 g total fat (Sg sat fat), 23 g carb, 4 g fibre, 80 mg chol, 758 mg sodium. % RDI (recommend daily intake) 6% calcium, 15% iron, 10% vit A, 82% vit C, 41% folate.

BREADED CAULIFLOWER



Breaded Cauliflower image

Not the healthiest way to eat cauliflower but we love it this way! You can also use this recipe for broccoli or mushrooms.

Provided by bmcnichol

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

5 cups cauliflower, broken into florets
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese
3/4 cup butter

Steps:

  • Cook cauliflower until crisp-tender, about 8 minutes.
  • Drain and set aside.
  • In a bowl, mix eggs and seasonings.
  • Place bread crumbs and Parmesan cheese in a resealable plastic bag.
  • Add a few florets at a time to the egg mixture and coat.
  • Put cauliflower into bread mixture and coat.
  • In a skillet, melt the butter over medium-high heat.
  • Cook cauliflower in batches until golden brown, about 4 minutes.

Nutrition Facts : Calories 509.1, Fat 39.9, SaturatedFat 23.8, Cholesterol 200.9, Sodium 1194.1, Carbohydrate 28.6, Fiber 4.7, Sugar 5.4, Protein 11.9

BREADED CAULIFLOWER



Breaded Cauliflower image

I love Cauliflower and I haven't made it in a very long time and in searching for good vegetable recipes I found this on the Taste Of Home recipe site along with the photo I shared. This looks delicious and would be a huge hit in my family along with Chicken,Fish, Burgers,or any other food of choice. I would end up eating a small...

Provided by Eileen Hineline

Categories     Vegetables

Time 35m

Number Of Ingredients 12

1 small head cauliflower, broken into florets (about 5 cups)
4 egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated parmesan cheese
3/4 cup butter
minced fresh parsley, optional

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Nutritional Facts 1 serving (1 each) equals 341 calories, 28 g fat (16 g saturated fat), 205 mg cholesterol, 780 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.

HEALTHY MOCK BREADED CAULIFLOWER



Healthy Mock Breaded Cauliflower image

How to make Healthy Mock Breaded Cauliflower

Provided by @MakeItYours

Number Of Ingredients 7

24 oz bag frozen cauliflower florets, defrosted (I like to use mini florets)
2 Tablespoons olive oil
2 teaspoons kosher salt
1/4-1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup whole wheat bread crumbs
1 egg

Steps:

  • Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  • In a large mixing bowl, toss the cauliflower, oil and spices to combine. Add bread crumbs and toss until completely combined. Add egg and stir well to evenly distribute the egg. The entire mixture should be sticky at this point.
  • Pour mixture onto lined cookie sheet, and spread into a single layer. Bake at 400 degrees for 30-40 minutes, until slightly crispy. Stir approximately every 10 minutes to make sure it doesn't stick.

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