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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
1 small head cauliflower, broken into florets (about 5 cups) |
4 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 |
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.
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