Growing up, the only word I ever associated with cauliflower was ew. This was true, up until a year or so ago, when the gluten-free movement happened and everyone was creating recipes with cauliflower replacing things like pasta and pizza crust. I gave it a shot, and while cauliflower mac-n-cheese does not taste exactly like regular mac-n-cheese, it's still not bad. Honestly, what, when covered in cheese, is bad? This brings me to today's recipe for Parmesan Cauliflower bites. Bailey loves these, and anytime I make them, she is begging for as many as she can get. I have no issues giving them to her as they are fairly clean and a great way to get those veggie servings in. I ate the entire bowl pictured at the bottom on my own. They are delicious and I have a feeling that once Bailey is school aged, they will be the perfect afternoon snack for both of us.
The recipe, adapted from this one, is very easy to follow. However, if you hate dredging like I do, you make a big batch once and be done with it. These bites are well worth it, I'm just a big complainer when it comes to dredging anything through eggs. I'll still do it because, well, food. I digress, try these bites and eat a whole batch of them. You'll feel amazing after, and will reap the benefits of the cauliflower for the whole day. Your kids will too, as long as you don't tell them it's cauliflower. :) Happy eating!
Recipe: yields about 4 servings
- 4 cups of cauliflower florets
- 1/2 cup of vegetable oil
- 1 cup of Panko bread crumbs
- 1/4 cup of grated parmesan cheese
- 1 tablespoon of any creole seasoning
- 1/2 cup of flour
- 2 eggs, beaten
1. Heat veggie oil in a large skillet over medium high heat.
2. In a large bowl, combine Panko, cheese, and creole seasoning.
3. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Add the cauliflower to the skillet, about one cup of cauliflower at a time, and cook until golden brown.
5. Once cooked, transfer to a paper towel lined plate and pat dry. Enjoy!