Crispy italian cauliflower poppers appetizer

Name: Crispy italian cauliflower poppers appetizer
Total time: 45 min
Yield: 4 servings
Ingredients: 411.07 g canned tomatoes; 1 head cauliflower; 2 free range eggs; 125 g flour; 9.45 Tbsps fresh basil; 1 tsp garlic; 0.29 tsps garlic powder; 0.04 tsps black pepper; 2 Tbsps olive oil; 120 g panko; 75 g grated parmesan cheese; 1 pinch red pepper flakes; 4 servings salt; 1 Tbsp water

Crispy Italian Cauliflower Poppers Appetizer is a Mediterranean-inspired dish with a crispy coating. It is a great appetizer for a party or gathering, and it is budget-friendly. This recipe is a fun and flavorful way to enjoy cauliflower, packed with vitamins and minerals.

Ingredients

canned tomatoes

411.07 g

cauliflower

1 head

free range eggs

flour

125 g

fresh basil

9.45 Tbsps

garlic

1 tsp

garlic powder

0.29 tsps

black pepper

0.04 tsps

olive oil

2 Tbsps

panko

120 g

grated parmesan cheese

75 g

red pepper flakes

1 pinch

salt

4 servings

water

1 Tbsp

Method

Preheat oven to 400 f.
Brush a large baking sheet with a tablespoon of the olive oil. In a large, shallow dish combine the breadcrumbs, Parmesan, garlic powder, salt, pepper and 2 tablespoons of the olive oil. Toss well with a fork until the oil is completely dispersed into the bread crumbs.
Combine the eggs with 1 tablespoon of water in a medium bowl.
Place the flour in a large resealable bag.
Add half of the cauliflower florets to the bag with the flour, seal and shake to coat well.
Remove the cauliflower to a fine mesh strainer and shake to remove excess flour.
Place the floured cauliflower on a plate. Repeat with the remaining cauliflower.Working with a few pieces at a time.
Add to the beaten egg. Using a fork, turn and toss the florets in the egg to completely coat.
Transfer to the breadcrumb mixture and coat, pressing the crumbs into the florets, the help them adhere.
Place on the oiled baking sheet, making sure you leave a little space between each florets so they crisp up really well. Repeat this step with the rest of the cauliflower. Spray the tops of the breaded florets lightly with cooking spray.
Bake the cauliflower for 20 minutes, Flip the pieces over and continue baking for about 15 more minutes, until the cauliflower is crunchy on the outside and tender on the inside.While the cauliflower is baking, prepare the marinara. Pulse the undrained tomatoes in a food processor a few times until mostly broken down.
Heat 1 tablespoon of the oil with the garlic and pepper flakes in a medium saucepan over medium heat until just sizzling.
Add the tomatoes and simmer for about 10 minutes until the marinara thickens slightly and the flavors develop.
Add 2 tablespoons of the fresh basil, season with salt and pepper if needed.When the cauliflower is done baking, transfer to a serving dish and sprinkle with the remaining basil.
Serve with the marinara.

Nutrition:

478 kcal

Carbs

63 g

Fat

17 g

Protein

20 g

Share recipe: