Best Panko Cauliflower Recipes

CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)

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.

ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
• Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
• Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
• Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
• Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
• Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.

CAULIFLOWER PANKO PAKORAS

Steps:

• Preheat oven to 475°F In a large bowl, whisk together flour, 1/2 c panko, baking soda and remaining spices. Whisk in lemon juice and club soda. Set aside.
• In a small bowl, whisk the egg whites until foamy.
• Whisk whites into flour mixture. Using your hands, add cauliflower and combine until all florets are coated. Place remaining panko in a bowl. Lift florets, one at a time out of batter and toss in panko.
• Place on a large baking sheet coated with oil. Bake until brown and crispy, about 20 minutes.

CHEESY CAULIFLOWER WITH CRUNCHY PANKO CRUMBS, MADE LITE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. Cut the cauliflower into even-sized florets, rinse and drain. Microwave in a bowl, with about 1" of water, covered in plastic for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside-- you want the cauliflowers to be slightly crunchy. For the sauce: Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking-- the sauce should still be very thick. Add the minced garlic. Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be "pourable". Reduce the heat to low and add the grated cheese, stirring until it is completely melted. Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if desired). Give the sauce one final taste, and adjust the final seasonings to your preference. For the topping: In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside. You can also add some additional thyme to the topping if you love that herb! Assembly: Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly. Sprinkle the panko crumbs on top. Bake at 350°F for about 20-25 minutes, or until lightly golden and bubbly. You can broil the topping for 1 minute (keep an eye on it) if desired. By using low-fat milk, healthier olive oil and less butter, and reduced-fat cheese, this otherwise very high caloric dish is equally flavorful and we loved this dish!

SKILLET-ROASTED CAULIFLOWER WITH PANKO

Steps:

• Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
• Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
• Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10-12 minutes. Season with salt and pepper and add 3/4 cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10-12 minutes.
• Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.

OVEN ROASTED PANKO PARMESAN CAULIFLOWER

Steps:

• Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray then set aside. Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated. Add the remaining ingredients. Toss until evenly distributed. Arrange on the baking sheet in a single layer. Drizzle lightly with additional olive oil. Bake for 30 minutes, stirring once midway through cooking. After 30 minutes, increase the oven temperature to 500°F and continue to cook for 3-4 minutes until golden. Serve with an generous sprinkle of Parmesan cheese and garnish with thinly sliced green onions, if desired. Yield: 6 servings

SKILLET ROASTED CAULIFLOWER WITH PANKO

Steps:

• Toast pine nuts until golden brown (2 minutes).
• In same skillet, toast panko in 1 Tablespoon of oil (3 minute). Add to pine nuts.
• Heat remaining 1 T of oil and cook cauliflower (10 minutes). Season with S & P. Add 3/4 C of water. Cook until cauliflower is crisp tender and water has evaporated (10 minutes).
• Add garlic, butter, and pickled peppers to cauliflower and cook, tossing until butter is melted and peppers are fragrant (2 minutes). Remove from heat and add pine nuts/panko mixture. Add parmesan, mint. Season with S & P.

CHEESY CAULIFLOWER WITH CRUNCHY PANKO CRUMBS, MADE LITE

Steps:

• Preheat the oven to 350F.
• Cut the cauliflower into even-sized florets, rinse and drain.
• Microwave in a bowl, with about 1" of water, covered in plastic for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside-- you want the cauliflowers to be slightly crunchy.
• For the sauce:
• Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until it becomes very thick.
• Add the milk and continue whisking-- the sauce should still be very thick.
• Add the minced garlic.
• Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be "pourable".
• Reduce the heat to low and add the grated cheese, stirring until it is completely melted.
• Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if desired).
• Give the sauce one final taste, and adjust the final seasonings to your preference.
• For the topping:
• In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside.
• You can also add some additional thyme to the topping if you love that herb!
• Assembly:
• Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly.
• Sprinkle the panko crumbs on top.
• Bake at 350F for about 20-25 minutes, or until lightly golden and bubbly.
• You can broil the topping for 1 minute (keep an eye on it) if desired.
• By using low-fat milk, healthier olive oil and less butter, and reduced-fat cheese, this otherwise very high caloric dish is equally flavorful and we loved this dish!

PANKO CAULIFLOWER

Steps:

• Cook cauliflower with water in the microwave for 6 minutes.
• In a large skillet, add 1 1/2 teaspoon oil and heat over medium heat. Add Panko bread crumbs, and stirring periodically, cook for 3 minutes until they are brown. Put browned crumbs in a dish.
• Add 1 1/2 teaspoon oil to the same skillet, heat, and add drained cauliflower. Sauté until the cauliflower is golden. Add fresh parsley, salt, pepper, and seasoning if using. Stir and then sprinkle browned Panko bread crumbs over the top.
• Note: Use your imagination for seasonings that can be sprinkled on the cooked cauliflower: paprika, chili powder, taco seasoning, . . .
• Have only dried parsley? Add it to the cauliflower as you cook it in the microwave.