Kitchen Wisdom Gluten Free “Fried” Cauliflower are great as an appetizer or side.  I am sure you will find these quite tasty.  I employ the “double dip” method – dipping the vegetable in egg and breadcrumb twice.  This forms a seriously delectable coating.  I used to make this recipe by frying the cauliflower in olive oil on the stove top.  However, I find the cauliflower act as a sponge and use a lot of oil.  A while back I began baking these;  just as wonderful as frying, no sacrifice to flavor, and so much lighter because they do not have all the oil.  They store well in the fridge for a few days; and reheat wonderfully in a 375 degree oven for about 10 minutes.  Enjoy!  

Yields about 2 dozen Florets

1  small Cauliflower

2  whole Eggs

2  teaspoons Olive Oil

 “Breadcrumb” Mixture:

1  cup  gluten free breadcrumbs (I use rice cracker meal*)

1/8  teaspoon garlic granules

1/8  teaspoon onion granules

1/8  teaspoon dried parsley

1 teaspoon Italian Grated Cheese

Wash cauliflower and cut florets out.  Then slice florets in half.  Place aside

Place breadcrumb, spices and grated cheese in shallow bowl, mix with fork until completely combined.  Place aside.

Beat 2 eggs in a high ended bowl and beat with fork.  Place aside.

Pre-heat oven to 425 degrees.   Use 1 teaspoon of olive oil to coat a cookie sheet (or use a sheet of parchment paper as liner.)  Place aside.

Dip a piece of cauliflower in egg, then in breadcrumb mixture;  Double dip, by again placing the same piece in egg followed by breadcrumb.  To get a really good coating, be sure to use a spoon to pour some extra crumb into the underside of the florets.   Place floret on oiled cookie sheet.  Repeat until all pieces are coated and ready for baking.

Just before putting cookie sheet in oven use remaining teaspoon of olive oil to drizzle oil on top of florets.

Bake for 20 minutes, use a spatula to flip florets.  Place back in oven and bake another 10 minutes.

Allow to set on cookie sheet for a couple of minutes before transferring to serving plate.  Serve warm or at room temperature.

* For more information about Rice Cracker Meal as Breadcrumb please see Kitchen Wisdom Gluten Free  “Breadcrumb: Rice Crackers and Loctelli” 

Some other Kitchen Wisdom Gluten Free Appetizers:

Sausage Bocconcini  

Mortadella & Jalepeno “Poppers” Gluten Free

Scamorza Nibbles

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