Parmigiano-Crusted Cauliflower with Agliata

Parmigiano-Crusted Cauliflower with Agliatan is a side dish that serves 8. For $1.12 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 359 calories, 12g of protein, and 22g of fat. 471 person found this recipe to be delicious and satisfying. If you have olive oil, cauliflower, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. If you like this recipe, you might also like recipes such as Parmigiano-Crusted Rigatoni with Cauliflower & Bacon, Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto, and Herb & Parmigiano Crusted Tilapia With Quick Tomato Sauce.

Servings: 8

Preparation duration: 50 minutes

 

Ingredients:

1 cup breadcrumbs

1 head cauliflower, cut into bite-size florets

2 large eggs

1 cup all-purpose flour, plus more if needed

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley

2 cloves garlic, smashed

Kosher salt

1/2 cup extra-virgin olive oil

1 cup freshly grated Parmigiano-Reggiano

Peanut or other neutral-flavor oil, for frying

2 tablespoons red wine vinegar, plus more if needed

2 cups cubed, day-old or stale rustic Italian bread (without the crust)

Equipment:

food processor

bowl

baking sheet

paper towels

pot

sauce pan

frying pan

kitchen thermometer

stove

Cooking instruction summary:

Watch how to make this recipe. For the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl. For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels. Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet. In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it's hot enough, drop some flour into it. If the flour sizzles and floats quickly, you're good to go. If the flour burns or the oil begins to smoke, it's too hot, so reduce the heat. Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower. Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.

 

Step by step:


1. Watch how to make this recipe.

2. For the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined.

3. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce).

4. Transfer the sauce to a serving bowl.

5. For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.

6. Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.

7. In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides.

8. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it's hot enough, drop some flour into it. If the flour sizzles and floats quickly, you're good to go. If the flour burns or the oil begins to smoke, it's too hot, so reduce the heat.

9. Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.

10. Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes.

11. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.


Nutrition Information:

Quickview
356k Calories
11g Protein
21g Total Fat
29g Carbs
9% Health Score
Limit These
Calories
356k
18%

Fat
21g
33%

  Saturated Fat
5g
37%

Carbohydrates
29g
10%

  Sugar
4g
5%

Cholesterol
55mg
18%

Sodium
560mg
24%

Get Enough Of These
Protein
11g
23%

Vitamin C
37mg
46%

Vitamin K
47µg
45%

Folate
98µg
25%

Selenium
15µg
23%

Vitamin B1
0.31mg
21%

Calcium
202mg
20%

Phosphorus
188mg
19%

Manganese
0.37mg
19%

Vitamin B2
0.28mg
17%

Vitamin E
2mg
15%

Iron
2mg
13%

Vitamin B3
2mg
13%

Fiber
2g
11%

Vitamin B6
0.2mg
10%

Potassium
319mg
9%

Vitamin B5
0.89mg
9%

Magnesium
29mg
7%

Zinc
1mg
7%

Vitamin A
340IU
7%

Copper
0.11mg
5%

Vitamin B12
0.31µg
5%

Vitamin D
0.31µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Healthy & Delicious: Poblano Black-Eyed Pea Dip
Fiesta Deviled Eggs
Homemade Applesauce
Caramel Apple Snickerdoodles
Seriously Refreshing Watermelon Mint Salad with Feta for Labor Day
Fresh Watermelon Sangria
Sweet and Sour Crackerjack Shrimp
Slow Cooker Pot Roast and Make Ahead Mashed Potatoes
Soft and Chewy Molasses Cookies
Anything Goes Sausage Soup
Food Trivia

In 2016, a Singaporean street food vendor was awarded a Michelin star.

Food Joke

A cauliflower is a plant explosion in extremely slow motion.

Popular Recipes
Chocolate Coffee Cookies

My Whole Food Life

Apple Walnut Upside Down Spice Cake

Chocolate Moosey

Tropical Fruit Salad with Ginger Syrup

Foodnetwork

Easy Pineapple Salsa

Budget Bytes

Pina Colada Cupcakes with Rum Buttercream

Creative Culinary