Baked Breaded Cauliflower Recipe Epicuriouscom

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BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.

Provided by Chef V

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 4

Number Of Ingredients 5

2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups panko bread crumbs
1 head cauliflower, broken into florets

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
  • Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
  • Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.

Nutrition Facts : Calories 209 calories, Carbohydrate 45.4 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 487.5 mg, Sugar 3.6 g

BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

Provided by Jean Anderson

Categories     Cheese     Side     Bake     Vegetarian     Dinner     Cauliflower     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 10

1 large cauliflower (about 3 pounds), trimmed of leaves and coarse bottom stem, then cooked until crisp-tender (see Note above)
2 1/2 tablespoons unsalted butter
6 large scallions, trimmed and finely chopped (white part only)
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups half-and-half, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (see Tip above)
1/3 cup moderately coarse dry bread crumbs mixed with 2 tablespoons freshly grated Parmigiano Reggiano and 1 tablespoon melted unsalted butter (Topping)

Steps:

  • 1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside.
  • 2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes.
  • 3. Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping.
  • 4. Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned.
  • 5. Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham.

BAKED BREADED CAULIFLOWER



Baked Breaded Cauliflower image

This is ridiculously delicious and healthy, as well as easy to make. If you have extra beading, try using it for other vegetables and meats like shrimp.

Provided by Late Night Gourmet

Categories     Cauliflower

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 head cauliflower
3/4 cup panko breadcrumbs
1/4 cup parmigiano-reggiano cheese
2 large eggs, beaten
1 teaspoon dill, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400 F degrees. Coat baking sheet with cooking spray.
  • Break the cauliflower into florets. Try to make pieces as uniform as possible. NOTE: tiny pieces are still okay to cook, but you may want to remove them from the oven before the larger pieces are done.
  • In a shallow bowl, beat the eggs.
  • In a second shallow bowl, blend the breadcrumbs, salt, pepper, dill, and shredded cheese.
  • Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet.
  • Bake for about 40 minutes or until golden brown.

Nutrition Facts : Calories 174, Fat 5.2, SaturatedFat 2, Cholesterol 96.6, Sodium 603.4, Carbohydrate 22.4, Fiber 3.9, Sugar 4.2, Protein 10.6

SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME



Spicy Roasted Cauliflower with Sriracha and Sesame image

Provided by Todd Porter

Categories     Side     Roast     Low Carb     Vegetarian     Quick & Easy     Cauliflower     Spring     Summer     Healthy     Low Cholesterol     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1/3 cup olive oil
1 teaspoon sesame oil
3/4 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons store-bought or Homemade Sriracha, or to taste
1 head cauliflower (about 2 pounds), cut into 3/4" florets
Minced cilantro, for garnish

Steps:

  • Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
  • In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
  • Gently add cauliflower and coat with marinade.
  • Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
  • Garnish with cilantro and serve

BREADED CAULIFLOWER



Breaded Cauliflower image

Meet the Cook: My mother gets the credit for this delicious dish, which is a mainstay at our house. It can be an appetizer or side dish...and is wonderful served with turkey, roast beef and ham. My husband, our teenage son, Daniel, and I live on a country acreage. I enjoy gardening and collecting cookbooks. -Sandra Furman-Krajewski, Amsterdam, New York

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 small head cauliflower, broken into florets (about 5 cups)
4 large egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter
Minced fresh parsley, optional

Steps:

  • Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside. , In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large bowl. Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat. , In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 341 calories, Fat 28g fat (16g saturated fat), Cholesterol 205mg cholesterol, Sodium 780mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

HERB-CRUSTED CAULIFLOWER STEAKS WITH BEANS AND TOMATOES



Herb-Crusted Cauliflower Steaks with Beans and Tomatoes image

This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Vegetarian     Dinner     Cauliflower     Green Bean     Garlic     Parmesan     Bean     Tomato     One-Pot Meal     Vegan

Yield 2 servings

Number Of Ingredients 14

1 large head of cauliflower (about 2 pounds)
1/2 cup olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
8 ounces green beans, trimmed
3 garlic cloves, finely chopped
3/4 teaspoon finely grated lemon zest
1/3 cup chopped parsley, plus more for serving
1/3 cup panko (Japanese breadcrumbs)
1/4 cup freshly grated Parmesan
1 (15-ounce) can white beans, rinsed, drained
1 cup golden or red cherry tomatoes (about 6 ounces), halved
3 tablespoons mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.
  • Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
  • Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
  • Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
  • Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5-7 minutes more.
  • Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.

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