1 large cauliflower
1 cup seasoned breadcrumbs
Pinch of salt
Pepper to taste
1 Tablespoon Basil
1/2 cup grated Peccorino Romano cheese
1 Tablespoon Parsley
3 Tablespoons cooking oil
2 eggs beaten with a little water
Steam cauliflower with a little salt, just enough to get fork tender (do not overcook) drain and let cool.
Take 2 bowls, in one bowl, beat the eggs with water.
In the other bowl mix all the dry ingredients.
Take the cooked cauliflower, dip it into the egg and then into the breadcrumb mixture.
In large skillet, heat cooking oil and brown cauliflower on all sides.
Nanni also used to use this same recipe for broccoli.
Serve as a side dish and enjoy!
Original Author:
Nanni
Category:
Appetizer
Ethnicity:
Italian
Healthiness Rating (1=not good, 10=good):
9
Favorite Memories/Stories:
Nanni's best cooking traits were that she used to use the same ingredients over and over again for all of her fried foods, ie. meatballs, cauliflower, broccoli, breaded cutlets, mock chicken legs, and even meatloaf!
The flavor came out in her best ingredient, which was her love of making all her meals for her family!
Labels: Appetizer, Italian, Nanni