Simple yet so palatable, we fried the cauliflower florets wrapped in a breadcrumbs and grated Parmigiano cheese breading. They are perfect for an appetizer.


Serves 2-3, Preparation time 10 minutes, Cooking time 15 minutes

  • 1 small cauliflower head
  • 2 eggs
  • Plain Flour / All-purpose Flour, to taste
  • Breadcrumbs, to taste
  • Grated Parmigiano cheese, to taste
  • Salt and black ground pepper, to taste
  • EVOO – Extra Virgin Olive Oil or Peanut seeds oil for deep-frying, 1 lt


Chop cauliflower into size florets. Boil in salted water for 8 minutes or until tender, drain, dry and set aside.

Prepare 3 different bowls: one for the flour, one for eggs beaten with a pinch of salt and pepper, and the other one for grated Parmigiano with breadcrumbs, 50-50.

Flour cauliflower bites – shaking them to remove the excess flour – then in the beaten eggs and drain them to remove the excess egg, finally in the breadcrumbs/Parmesan by covering them completely.


Tip: when breading food, the order should always be as follows:
Flour – Egg – Breadcrumbs.
Why? Because the flour ensures the egg does not slip from the surface of the food and the egg in turn acts as a glue for the breadcrumbs.

Heat the oil in a non-stick frying pan over a medium heat, check if it is hot enough by dipping a stick, if bubbles are created around then the oil is ready for frying.

Fry cauliflower bites about 1-2 mins on each side until golden brown and for a maximum of 3 or 4 at a time,  no more, otherwise the temperature of the oil will drop and they won’t be crispy.

Take them out of the oil with a skimmer, put them on a plate lined with kitchen paper.

Salt them lightly and serve hot.


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