About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Gratinéed Cauliflower with Béchamel Sauce | Main | Fried Cauliflower with Parmigiano Cheese Batter »

Fried Cauliflower Wedges with Egg and Bread Crumb Batter

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It's cauliflower time! And fried cauliflower at that! Rarely do I fry anything. I've had a deep-fryer for at least 5 years, and I've used it twice. Once to make Pumpkin Doughnuts for a Daring Bakers challenge, and the second time was for this Fried Cauliflower.

On to the recipe. You boil cauliflower until tender, drain, and cut the florets into wedges. Those wedges are then dipped in beaten egg, then in breadcrumbs. They are then fried. Even though I used a deep-fryer, Marcella just calls for a frying pan.

These were extremely easy to make, and delicious. I think it's important to use home-made breadcrumbs, not the ones out of the can. I might not have had the breadcrumbs as fine as they should have been, but they created a wonderful, crunchy coating on the cauliflower that was so good. Sprinkled with a little course sea salt, yum!!!

Comments (3)

Marcella Hazan:

Do you know, Cindy, I have never had a deep-fryer, but I must have at least two dozen skillets. You are such a good cook, it's a loss to the art that you don't fry, there is no tastier way to cook when you do it right.

I am glad you made the point about the bread crumbs. Better coarse homemade than fine store-bought! After grinding the bread, I pass it through a strainer with a fine mesh and discard what doesn't sift through.

Cindy, I think this looks beautiful and all the more so for your homemade bread crumbs. There is something so, well, generic and cardboardy about canned bread crumbs.

Mindy:

Cindy, I love cauliflower! This recipe looks and sounds so much more exciting than boring old steamed cauliflower!!

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This page contains a single entry from the blog posted on January 20, 2011 1:33 AM.

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