Fried Cauliflower

Fried Cauliflower


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Most youngsters don't particularly like cauliflower. Honestly, I don't blame them! But I bet they'll enjoy it when it's fried! We sure do!

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Serving Size / Yield

4 servings


  • 1 sm. cauliflower
  • 1 pinch salt
  • 1 C. plain dry bread crumbs
  • 3 lg. eggs
  • 1/2 C. grated parmesan cheese
  • 1 pinch pepper
  • 1/8 in. vegetable oil
  • 4 lemon wedges

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Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices. Bring a large pot of water to a boil. Add cauliflower and salt to taste. Cook until the cauliflower is almost tender, 5 minutes. Drain and cool under cold water. Put bread crumbs in a shallow plate. In a small bowl, whisk the eggs, cheese and salt and pepper to taste. Dip the cauliflower pieces in the egg, then roll in the bread crumbs. Let dry on a rack for 15 minutes.

Pour the oil into a large skillet to a depth of 1/2 inch. Heat over medium flame until a little but of the egg mixture dropped in the pan sizzles and cooks. Meanwhile, line a tray with paper towels. Place enough cauliflower pieces in the pan that will fit comfortably without touching. Fry pieces and turn them, until golden brown and crispy all over. This should take 6 minutes. Drain cauliflower on paper towels. Repeat with the rest of the pieces. Serve hot with lemon.

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