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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

Ingredients

Directions

Ingredients

Parmesan Cauliflower Fritto Yield: One appetizer
  • 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

Directions

Parmesan Cauliflower Fritto
  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.

Ingredients

Parmesan Panko Breading Mix Yield: 41 oz. (12 appetizers)
  • 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 Panko Breading Mix
  1. Combine all ingredients in container; mix to blend.