 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Ingredients:
1 small head(s) cauliflower, broken into florets (about 5 cups) |
4 egg yolks |
1 teaspoon(s) garlic powder |
1 teaspoon(s) onion powder |
1 teaspoon(s) minced fresh parsley |
1/2 teaspoon(s) sugar |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 cup(s) seasoned bread crumbs |
3 tablespoon(s) grated parmesan cheese |
3/4 cup(s) butter |
minced fresh parsley, optional |
Directions:
1. • 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.
2. • In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large resealable plastic bag. 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.
3. • 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. Yield: 4-6 servings.
|
|