Crispy Italian Cauliflower Poppers Appetizer

Ready in : 45 mins

You can never have too many hor d'oeuvre recipes, so give Crispy Italian Cauliflower Poppers Appetizer a try. This recipe serves 4 and costs $2.12 per serving. One serving contains 478 calories, 20g of protein, and 17g of fat. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. A couple people made this recipe, and 84 would say it hit the spot. It is a rather cheap recipe for fans of Mediterranean food. Head to the store and pick up panko bread crumbs, garlic, garlic powder, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding.

Ingredients

canned tomatoes

14.5 oz

cauliflower

1 head

eggs

2

flour

1 cup

basil

3 T

garlic

1 teaspoon

garlic powder

0.75 t

ground pepper

0.125 t

olive oil

2 tablespoons

panko bread crumbs

2 c

parmesan cheese

0.75 c

pepper flakes

1 pinch

salt

4 servings

water

1 T

Cooking in Steps

1
Preheat oven to 400 f.

oven
2
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.

garlic powder

breadcrumbs

olive oil

parmesan

pepper

salt

cooking oil

baking sheet
3
Combine the eggs with 1 tablespoon of water in a medium bowl.

water

egg

bowl
4
Place the flour in a large resealable bag.

all purpose flour
5
Add half of the cauliflower florets to the bag with the flour, seal and shake to coat well.

cauliflower florets

all purpose flour
6
Remove the cauliflower to a fine mesh strainer and shake to remove excess flour.

cauliflower

all purpose flour

sieve
7
Place the floured cauliflower on a plate. Repeat with the remaining cauliflower.Working with a few pieces at a time.

cauliflower
8
Add to the beaten egg. Using a fork, turn and toss the florets in the egg to completely coat.

egg
9
Transfer to the breadcrumb mixture and coat, pressing the crumbs into the florets, the help them adhere.

breadcrumbs
10
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.

cooking spray

cauliflower

baking sheet
11
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.

cauliflower

tomato

food processor

oven
12
Heat 1 tablespoon of the oil with the garlic and pepper flakes in a medium saucepan over medium heat until just sizzling.

garlic

pepper

cooking oil

sauce pan
13
Add the tomatoes and simmer for about 10 minutes until the marinara thickens slightly and the flavors develop.

tomato
14
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.

salt and pepper

cauliflower

fresh basil

basil
15
Serve with the marinara.

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Crispy Italian Cauliflower Poppers Appetizer

Ingredients

canned tomatoes

14.5 oz

cauliflower

1 head

eggs

2

flour

1 cup

basil

3 T

garlic

1 teaspoon

garlic powder

0.75 t

ground pepper

0.125 t

olive oil

2 tablespoons

panko bread crumbs

2 c

parmesan cheese

0.75 c

pepper flakes

1 pinch

salt

4 servings

water

1 T

Cooking in Steps

1 Preheat oven to 400 f.

2 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.

garlic powder

breadcrumbs

olive oil

parmesan

pepper

salt

cooking oil

3 Combine the eggs with 1 tablespoon of water in a medium bowl.

water

egg

4 Place the flour in a large resealable bag.

all purpose flour

5 Add half of the cauliflower florets to the bag with the flour, seal and shake to coat well.

cauliflower florets

all purpose flour

6 Remove the cauliflower to a fine mesh strainer and shake to remove excess flour.

cauliflower

all purpose flour

7 Place the floured cauliflower on a plate. Repeat with the remaining cauliflower.Working with a few pieces at a time.

cauliflower

8 Add to the beaten egg. Using a fork, turn and toss the florets in the egg to completely coat.

egg

9 Transfer to the breadcrumb mixture and coat, pressing the crumbs into the florets, the help them adhere.

breadcrumbs

10 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.

cooking spray

cauliflower

cauliflower

tomato

12 Heat 1 tablespoon of the oil with the garlic and pepper flakes in a medium saucepan over medium heat until just sizzling.

garlic

pepper

cooking oil

13 Add the tomatoes and simmer for about 10 minutes until the marinara thickens slightly and the flavors develop.

tomato

14 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.

salt and pepper

cauliflower

fresh basil

basil

15 Serve with the marinara.

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

1
Preheat oven to 400 f.

2
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.

3
Combine the eggs with 1 tablespoon of water in a medium bowl.

4
Place the flour in a large resealable bag.

5
Add half of the cauliflower florets to the bag with the flour, seal and shake to coat well.

6
Remove the cauliflower to a fine mesh strainer and shake to remove excess flour.

7
Place the floured cauliflower on a plate. Repeat with the remaining cauliflower.Working with a few pieces at a time.

8
Add to the beaten egg. Using a fork, turn and toss the florets in the egg to completely coat.

9
Transfer to the breadcrumb mixture and coat, pressing the crumbs into the florets, the help them adhere.

10
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.

12
Heat 1 tablespoon of the oil with the garlic and pepper flakes in a medium saucepan over medium heat until just sizzling.

13
Add the tomatoes and simmer for about 10 minutes until the marinara thickens slightly and the flavors develop.

14
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.

15
Serve with the marinara.