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.

Ingredients
PARMESAN CAULIFLOWER FRITTO

6 oz. (2 cups) Cauliflower, fresh, cut into bite-size pieces

Commercially prepared batter, thin, as needed

3 oz. (1 cup) Parmesan Panko Breading Mix (see recipe)

2 oz. (1/4 cup) Peppercorn ranch dressing

2 each Italian parsley sprigs, fresh

1/2 oz. (1/4 cup) Grande Shaved Parmesan

1/4 tsp. Crushed red pepper flakes

PARMESAN PANKO BREADING MIX

24 oz. (8 cups) Panko (Japanese breadcrumbs)

16 oz. (4 cups) Grande Grated Parmesan

1 oz. (2 tbsp.) Garlic and pepper seasoning blend

Directions

PARMESAN CAULIFLOWER FRITTO
Yield: One Appetizer
  1. Dredge 6 oz. cauliflower in batter; drain excess. Dredge in 3 oz. Parmesan Panko Breading Mix; shake excess.
  2. Deep fry battered and breaded cauliflower at 350°F for 1 1/2 minutes, or until golden and crispy. Drain.
  3. Arrange on plate with 2 oz. peppercorn ranch dressing portioned in a ramekin. Garnish plate with 2 Italian parsley sprigs.
  4. 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)
  1. Combine all ingredients in container; mix to blend.

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