Nutritious-Delicious and perfectly fun after-school snack.
It’s not often my family asks, “Why didn’t you make MORE?” when it comes to veggies. I made a whole head of this Parmesan Cauliflower bites as side for Easter and it was devoured within minutes. Should have doubled my batch!
My family enjoy crispy-fried finger-foods, especially ones that are slightly cheesy tasting. There’s an automatic comfort found in crispy foods, particularly in ones that are bite-sized and easy to pop into the mouth, plus Cauliflower, the new “it” food, is the nutritious, delicious, trendy vegetable that is packed with major health benefits. A source of vitamins B6, C and K, fiber, manganese and omega-3s, cauliflower also provides nutrient support for the body’s detox system, the antioxidant system and the anti-inflammatory system. Parmesan Cauliflower bites are a fabulously delicious way to get in on the cauliflower trend and enjoy this amazing cruciferous vegetable, and these tasty little crispy Bites just may make veggie-fans of your kids, yet.
- ½ cup vegetable oil
- 1 cup Breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon thyme
- 1 tablespoon paprika
- Pinch oregano
- Pinch garlic powder
- Pinch salt
- Pinch black pepper
- 4 cups cauliflower florets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Blanch the cauliflower pieces by adding them to a pot of well-salted, boiling water for about 30-45 seconds just until crisp-tender.
- Drain, then place them in cold water for about 30 seconds to cool.
- Dry with paper towel and set aside for a moment.
- In a medium size bowl, combine Breadcrumbs, parmesan, thyme, paprika, oregano, garlic powder, salt, black pepper and set aside.
- Sift flour in a second bowl, and beat the eggs in a third bowl.
- Heat vegetable oil in a large skillet over medium high heat.
- Working in batches, add the blanched cauliflower pieces to the bowl with the flour, and very gently shake to coat the pieces well.
- Next, add the floured pieces to the bowl with the beaten eggs, then add the pieces to the bowl with the parmesan mixture, pressing to coat.
- Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 4-5 minutes.
- Transfer to a paper towel-lined plate.
- Serve immediately.
When buying head of Cauliflower, look for clean creamy white colored heads that feel heavy for their size and are surrounded by fresh looking ribbed green leaves.