Crisp, crunchy cauliflower bites that even the pickiest of eaters will love – perfect as an appetizer or after school snack!
1/2 cup vegetable oil
1 cup Panko*
1/4 cup grated Parmesan cheese
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Adapted from The Cozy Apron