Baked breaded Cauliflower

By donzelle

Ingredients

• 1 head fresh cauliflower
• 2 eggs
• 1 cup plain bread crumbs
• 1 cup all purpose white flour
• 1/3 cup milk
• 3 TBS grated Romano or Parmesan cheese
• Salt
• Fresh ground black pepper
• 1 TBS dried parsley flakes
• 1 TBS olive oil

Preparation

Step 1

Remove any leave from the head of the cauliflower and pare the florets. Begin by turning the head on its face so the stem is facing up. With a paring knife, remove the large center core and discard. Remove the florets by hand in chunks.

Rinse the florets in cold water and then place in a pot with enough water to barely cover. Add 1 tsp salt and bring to a boil. Lower to a simmer and cook for about 5 minutes until barely fork tender. Immediately drain and run under cold water until cooled. Place in a colander and set aside.

Preheat over to 425 degrees.

Cover a baking sheet with foil and spray with non-stick cooking spray.

Now set up for the traditional 3 bowl dredging:

Bowl 1: flour, 1 tsp salt, 1/2 tsp pepper
Bowl 2: eggs, milk 1 tsp salt, 1/2 tsp pepper, parsley, cheese
(beat these together as for scrambled eggs)
Bowl 3: bread crumbs, 1/2 tsp salt, 1/4 tsp pepper

One a a time dip a piece of cauliflower into flour, then egg wash, then roll in bread crumbs and then place on baking sheet. Drizzle with the olive oil.

Place in center of oven and bake for about 35 minutes or until golden brown.