Panko Cauliflower Recipes

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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

ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE



Roasted Cauliflower with Parmesan-Panko Crumble image

A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.

Provided by Rick Martinez

Categories     Cauliflower     Breadcrumbs     Parmesan     Cheddar     Butter     Garlic     Thyme     Shallot     Parsley     Lemon     Thanksgiving     Side     Entertaining     Dinner

Yield 20 servings

Number Of Ingredients 12

1 cup panko (Japanese breadcrumbs)
3 1/2 oz. finely grated Parmesan (about 1 cup)
2 1/2 oz. coarsely grated sharp cheddar cheese (about 1 cup)
2 Tbsp. plus 1 cup (2 sticks) unsalted butter, melted
4 large heads of cauliflower, cored, outer leaves removed
4 garlic cloves, finely grated
3 Tbsp. thyme leaves (from about 1 bunch)
20 large shallots, peeled, halved, quartered if very large, divided
8 tsp. kosher salt, divided
2 tsp. freshly ground pepper, divided
1/2 cup chopped parsley
Lemon wedges (for serving)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
  • Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
  • Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
  • Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
  • Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
  • Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.

CHEESY CAULIFLOWER WITH CRUNCHY PANKO CRUMBS, MADE LITE RECIPE - (4.4/5)



Cheesy Cauliflower with Crunchy Panko Crumbs, made Lite Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 16

For the sauce:
1 medium head cauliflower, cut into small florets
2 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons flour
1/2 cup reduced-fat cheddar cheese* (highly recommended brand is Cabot Cheese, grated
3/4 cup 1% milk
3/4 low-sodium chicken stock
1 small garlic clove, minced
1 teaspoon dried or fresh thyme (fresh is best)
1/8 teaspoon cayenne (optional)
1/2 teaspoon Dijon mustard (or dry mustard powder)
Kosher salt & fresh cracked black pepper, to taste
For the topping:
3/4 cup Japanese Panko Crumbs
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350°F. Cut the cauliflower into even-sized florets, rinse and drain. Microwave in a bowl, with about 1" of water, covered in plastic for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside-- you want the cauliflowers to be slightly crunchy. For the sauce: Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking-- the sauce should still be very thick. Add the minced garlic. Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be "pourable". Reduce the heat to low and add the grated cheese, stirring until it is completely melted. Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if desired). Give the sauce one final taste, and adjust the final seasonings to your preference. For the topping: In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside. You can also add some additional thyme to the topping if you love that herb! Assembly: Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly. Sprinkle the panko crumbs on top. Bake at 350°F for about 20-25 minutes, or until lightly golden and bubbly. You can broil the topping for 1 minute (keep an eye on it) if desired. By using low-fat milk, healthier olive oil and less butter, and reduced-fat cheese, this otherwise very high caloric dish is equally flavorful and we loved this dish!

TERIYAKI CAULIFLOWER



Teriyaki Cauliflower image

Homemade breaded crispy baked teriyaki cauliflower bites recipe

Provided by Joy Shull

Categories     Stir Fry Recipes

Number Of Ingredients 8

1 head of cauliflower, cut into bite sized florets
1 cup water
3/4 cup all purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 1/3 cups panko bread crumbs
1 batch of this homemade teriyaki sauce

Steps:

  • Cut cauliflower into bite sized pieces
  • Preheat oven to 425 degrees and line a baking sheet with parchment paper
  • In a bowl, mix together the batter: water, flour, garlic powder, onion powder, and salt
  • Place the panko bread crumbs in a separate bowl
  • Dip each cauliflower floret in the batter, shake off the excess, and roll in the panko bread crumbs to coat. Once coated, place the cauliflower on the parchment paper lined baking sheet
  • Repeat until all cauliflower are dipped and breaded
  • Bake the cauliflower bites for 20 - 30 minutes, flipping at least once, until crispy on all sides
  • During the last 15 minutes of cook time, prepare a batch of the homemade teriyaki sauce linked in the recipe ingredients
  • Once the cauliflower is done, toss with the teriyaki sauce
  • Serve topped with optional white sesame seeds and sliced green onions for garnish. Enjoy alone, or over white rice, cauliflower rice, brown rice, or stir fry noodles of choice

Nutrition Facts : Calories 243 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1142 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

AIR FRYER CAULIFLOWER



Air Fryer Cauliflower image

This crispy air fryer cauliflower is a fun, delicious snack or side dish!

Provided by Jeanine Donofrio

Categories     Appetizer     Side Dish     Snack

Number Of Ingredients 11

1 cup panko bread crumbs
1½ teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne
¼ heaping teaspoon sea salt
1 large egg
2 cups small cauliflower florets
Extra-virgin olive oil (for drizzling)
Lemon wedges (for serving)
Tartar Sauce (for serving)

Steps:

  • On a rimmed tray, mix the panko, smoked paprika, garlic, onion, cayenne, and salt. In a small shallow bowl, lightly beat the egg.
  • Preheat the air fryer to 370°F.
  • Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto a large plate. Drizzle the cauliflower with olive oil and place into the air fryer basket in a single layer with a little space between each floret. Don't overcrowd the basket. Work in batches if necessary. Air fry for 9 to 12 minutes, or until golden brown and crisp. The exact timing will depend on your air fryer. Repeat with any remaining cauliflower.
  • Serve with lemon wedges and tartar sauce.

PARMESAN BAKED CAULIFLOWER



Parmesan Baked Cauliflower image

Parmesan Baked Cauliflower - crispy, healthy cauliflower coated with Parmesan cheese and panko bread crumbs. Easy, yummy and so good!

Provided by Rasa Malaysia

Categories     American Recipes

Time 25m

Number Of Ingredients 9

8 oz. (226 g) cauliflower florets
1 cup panko bread crumbs
1/3 cup grated Parmesan cheese
1 pinch salt
2 large eggs, lightly beaten
Ketchup-Mayo Dipping Sauce:
2 tablespoons ketchup
2 tablespoons mayonnaise
1/2 tablespoon honey

Steps:

  • Combine all the ingredients for the Ketchup-Mayo Dipping Sauce and chill.
  • Preheat oven to 400°F (207°C). Mix panko, Parmesan cheese and salt together. Set out the eggs in a separate bowl.
  • Dip each cauliflower floret in the egg, shaking off the excess, and lastly coat well with panko. Repeat the step so each cauliflower floret is coated twice with the egg and panko. Transfer the cauliflower to the baking sheet. Bake the cauliflower for about 10 minutes. Serve warm with the Ketchup-Mayo Dipping Sauce.

Nutrition Facts : Calories 273 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 people, Sodium 544 milligrams sodium, Sugar 8 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CAULIFLOWER WINGS IN AIR-FRYER (ZERO OIL) WITH PANKO & PARMESAN



Cauliflower Wings in Air-Fryer (ZERO OIL) with Panko & Parmesan image

Cauliflower Wings in Air-Fryer (ZERO OIL) served with a sweet and spicy Yum Yum Sauce is a perfect crowd pleasing game day appetizer that you can even serve at tailgate parties. Its just so delicious. You cannot tell that this is made in air-fryer. If you make this for the first time then you are in for a treat.

Provided by Anjali

Categories     Appetizer

Time 31m

Number Of Ingredients 16

1 Head Cauliflower (cut into florets)
½ Cup Milk (can use any plant based milk)
½ Cup Water
¼ Cup All-Purpose Flour (can use gluten free flour )
1½ Teaspoon Garlic Powder
1½ Teaspoon Onion Powder
1 Teaspoon Smoked Paprika
Salt (as per taste)
½ Teaspoon Freshly Cracked Black Pepper
½ Cup Grated Parmesan Cheese
½ Cup Panko Breadcrumbs
4 Tablespoons Mayonnaise
1 Tablespoon Tomato Ketchup
½ Teaspoon Garlic Powder
½ Teaspoon Smoked Paprika
2 Tablespoon Maple Syrup

Steps:

  • In a medium-sized bowl mix flour, garlic powder, onion powder, smoked paprika, salt, and freshly cracked black pepper.
  • Into the same bowl add milk and water. Mix well using a spoon until it is lump-free.
  • Add Panko Breadcrumbs and Grated parmesan cheese. Mix well. Place cauliflower florets into the mixture and toss with a spoon until evenly coated on all sides.
  • Place them into your Air-fryer and cook at 400F or 200C for 10-minutes. Then flip them over and cook the other side at 400F for another 5-8 minutes.
  • In a small bowl combine mayonnaise, tomato ketchup, garlic powder, smoked paprika, and maple syrup. Mix with a spoon until smooth. Your homemade Yum Yum Sauce is ready.
  • Coat each cauliflower floret in the sauce and serve immediately.

Nutrition Facts : Calories 202 kcal, Carbohydrate 20 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 286 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 7 g, ServingSize 1 serving

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