Parmesan Cauliflower Fritto
According to Datassential, cauliflower paired with Parmesan has grown by 209% over the past 4 years. Update your appetizer menu with the on-trend appeal of crispy Italian Parmesan breaded cauliflower garnished with Grande Shaved Parmesan.
Course: Appetizers
Products used: Parmesan
Parmesan Cauliflower Fritto
Yield: One appetizer
Ingredients
- 6 oz. Cauliflower, fresh, cut into bite-size pieces (2 cups)
- Commercially prepared batter, thin, as needed
- 3 oz. Parmesan Panko Breading Mix (see recipe) (1 cup)
- 2 oz. Peppercorn ranch dressing (1/4 cup)
- 2 each Italian parsley sprigs, fresh
- 1⁄2 oz. Grande Shaved Parmesan (1/4 cup)
- 1⁄4 tsp. Crushed red pepper flakes
Directions
- Dredge 6 oz. cauliflower in batter; drain excess. Dredge in 3 oz. Parmesan Panko Breading Mix; shake excess.
- Deep fry battered and breaded cauliflower at 350°F for 1 1/2 minutes, or until golden and crispy. Drain.
- Arrange on plate with 2 oz. peppercorn ranch dressing portioned in a ramekin. Garnish plate with 2 Italian parsley sprigs.
- Sprinkle 1/2 oz. Grande Shaved Parmesan and 1/4 tsp. crushed red pepper over batter-fried cauliflower and ranch dressing.
Parmesan Panko Breading Mix
Yield: 41 oz. (12 appetizers)
Ingredients
- 24 oz. Panko (Japanese breadcrumbs) (8 cups)
- 16 oz. Grande Grated Parmesan (4 cups)
- 1 oz. Garlic and pepper seasoning blend (2 tbsp.)
Directions
- Combine all ingredients in container; mix to blend.
