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:
covered percent of daily need
