NON HO FRITTO IL CAVOLFIORE ma l’ho gratinato in forno! Incredibilmente delizioso

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and suitable for sautéing.

Put water on the stove and bring it to a boil.

Clean the cauliflower, removing the hard parts and keeping the tender parts.

Rinse the cauliflower.

Add salt to the boiling water and then add the rinsed cauliflower.

Weigh the cauliflower; it should be about 800 grams net.

Grate the stale bread for the breading.

Cut two very thin slices of garlic and chop some parsley.

Drain the cauliflower after about ten minutes and let it cool.

Mix the chopped parsley and garlic with the breadcrumbs, grated cheese, salt, and olive oil.

Beat the eggs in a bowl.

Preheat the oven to 200°C (static).

Coat each cauliflower floret first in flour, then in the beaten egg, and finally in the breadcrumb mixture.

Place the coated cauliflower florets on a baking sheet lined with baking paper, keeping them well separated.

Drizzle olive oil over the florets to help them turn golden and prevent drying out.

Bake the cauliflower in the preheated oven at 200°C for twenty minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens