Crunchy Cauliflower

• 份量: 4 servings

配料

1 large head cauliflower (cut into florets (about 1 ½ inch pieces)

2 large eggs

1 ¼ cups dried bread crumbs or Panko crumbs

a sprinkle of sea salt and freshly ground black pepper

Handful of freshly grated Pecorino-Romano or Parmiggiano-Reggiano cheese (optional)

Olive oil for frying or olive oil spray

Suggestions for accompaniments: warm tomato sauce (whipped goat cheese, recipe follows, ranch dressing, mustard, flaky sea salt)

步骤

Steam cauliflower until just tender, about 5 minutes and rinse with cold water to stop the cooking process or drain and immediately spread out over a clean kitchen towel to cool. Set aside to dry.

Beat eggs in a small bowl. Place bread crumbs in another small bowl and season with salt and pepper. Mix in cheese with breadcrumbs, if desired.

Dip a floret in egg (I use a fork to transfer to the next bowl) and then in the breadcrumb mixture. Roll around to coat evenly and transfer to a baking sheet until ready to fry. This can all be done the day before. Cover with foil or plastic wrap and refrigerate.

Heat olive oil in a large skillet. Place the florets in an even layer in the skillet and fry until golden brown on all sides. Sprinkle with flaky sea salt (or any salt) and serve immediately.

OR if you don’t want to fry them, preheat the oven to 400 degrees. Place the breaded cauliflower on a baking rack set on top of a baking sheet. Spray with olive oil spray and bake until golden brown, about 20 minutes. Serve immediately.