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Parmesan Cauliflower Fritto

parmesan cauliflower

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Description

Ingredients
    Parmesan Cauliflower Fritto
  • 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
    • Parmesan Panko Breading Mix
  • 24 oz. Panko (Japanese breadcrumbs) (8 cups)
  • 16 oz. Grande Grated Parmesan (4 cups)
  • 1 oz. Garlic and pepper seasoning blend (2 tbsp.)
Instructions
    Parmesan Cauliflower Fritto
  1. 1
    Dredge 6 oz. cauliflower in batter; drain excess. Dredge in 3 oz. Parmesan Panko Breading Mix; shake excess.
  2. 2
    Deep fry battered and breaded cauliflower at 350°F for 1 1/2 minutes, or until golden and crispy. Drain.
  3. 3
    Arrange on plate with 2 oz. peppercorn ranch dressing portioned in a ramekin. Garnish plate with 2 Italian parsley sprigs.
  4. 4
    Sprinkle 1/2 oz. Grande Shaved Parmesan and 1/4 tsp. crushed red pepper over batter-fried cauliflower and ranch dressing.
    5. Parmesan Panko Breading Mix
  5. 5
    Combine all ingredients in container; mix to blend.
Note

Yield: One appetizer

Yield: 41 oz. (12 appetizers) breading mix

Read it online: https://grandecheese.com/recipes/parmesan-cauliflower-fritto/