My grandma used to make cauliflower like this, except that she cooked it a bit in boiling water first, then breaded it and fried it in a skillet like eggplant. I am trying to be a bit healthier so I did not boil out the nutrients and I used olive oil to coat a baking sheet and sprayed the cauliflower with canola oil spray before putting it in the oven. (You know, of course, it tastes better fried.)
This can be an antipasto (appetizer) or a contorni (side dish).
I must be in my flour-egg-breadcrumb phase, because that's what you need to make this antipasto. Wash and deconstruct the cauliflower into florets and halve them if necessary to get like-size pieces. Dredge the pieces in seasoned (salt and pepper) flour, dip into beaten egg, then roll in and coat with Italian breadcrumbs to which you have added some good spoonfuls of parmesan cheese. Place on baking sheet and into the oven at 375 for 30 minutes or until tender and browned slightly.
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| Flour-Egg-Parmesan/Breadcrumb the Florets |
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| Place on baking sheet |
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| Bake until tender and brown |
Mangia!
2 comments:
Okay, this is the only recipe I've ever seen that *possibly* could make cauliflower enticing. When I was a kid, they used to serve plain boiled cauliflower at lunch sometimes. Gag me with a spoon!
Sounds even better as a way to fry eggplant, which I dearly love.
Definitely the same method for eggplant.
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