Cauliflower Gets New Clothes
The second featured vegetable of the cruciferous make-over (see Brussels sprouts on Botox) is the cauliflower. And there will be no boiling involved.
One day back in the '80's, my mother, desperate for a way to get us to eat cauliflower, decided to egg and breadcrumb it, then fry it. Brilliant. Now it was kid-friendly finger food that was good for you too. (Okay, maybe not the oil; but at least she didn’t use a deep fryer.)
To get the breaded cauliflower satisfyingly crunchy, I bake it in a high oven—no frying necessary. And I've smartened it up with a flavorful olive and fresh herb tapenade that takes minutes to make.
CRISPY BREADED CAULIFLOWER with an OLIVE and HERB TAPENADE
Makes 4 servings.
Print recipe only here.
1 medium head of cauliflower
4 egg whites
2 cups plain breadcrumbs
Salt and pepper
½ cup minced mixed cured olives, such as Kalamata, Cerignola, Nicoise
2 Tbsp good olive oil
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 Tbsp finely grated Parmesan cheese
A couple of pinches of red pepper flakes
In one small bowl, place eggs whites. In another small bowl, place breadcrumbs seasoned with a little salt and pepper.
Meanwhile, break the cauliflower into small florets. Dip each floret in the egg, letting any excess fall back into the bowl. Then dip in the breadcrumbs, turning the floret until it is completely coated. Place the breaded cauliflower on a baking sheet lined with tinfoil and lightly coated with cooking spray (for easy clean-up).
Bake at 400 degrees for 15 minutes; turn the florets over; bake another 10 minutes; remove from the oven. Either top with the tapenade or serve it on the side. It’s best eaten right away while it’s hot and crunchy.
One day back in the '80's, my mother, desperate for a way to get us to eat cauliflower, decided to egg and breadcrumb it, then fry it. Brilliant. Now it was kid-friendly finger food that was good for you too. (Okay, maybe not the oil; but at least she didn’t use a deep fryer.)
To get the breaded cauliflower satisfyingly crunchy, I bake it in a high oven—no frying necessary. And I've smartened it up with a flavorful olive and fresh herb tapenade that takes minutes to make.
CRISPY BREADED CAULIFLOWER with an OLIVE and HERB TAPENADE
Makes 4 servings.
Print recipe only here.
1 medium head of cauliflower
4 egg whites
2 cups plain breadcrumbs
Salt and pepper
½ cup minced mixed cured olives, such as Kalamata, Cerignola, Nicoise
2 Tbsp good olive oil
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 Tbsp finely grated Parmesan cheese
A couple of pinches of red pepper flakes
In one small bowl, place eggs whites. In another small bowl, place breadcrumbs seasoned with a little salt and pepper.
Meanwhile, break the cauliflower into small florets. Dip each floret in the egg, letting any excess fall back into the bowl. Then dip in the breadcrumbs, turning the floret until it is completely coated. Place the breaded cauliflower on a baking sheet lined with tinfoil and lightly coated with cooking spray (for easy clean-up).
Bake at 400 degrees for 15 minutes; turn the florets over; bake another 10 minutes; remove from the oven. Either top with the tapenade or serve it on the side. It’s best eaten right away while it’s hot and crunchy.
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