Panko-style cauliflower is one delicious way to serve this superfood vegetable. Even people who are not big veggie eaters, will hardly be able to resist this scrumptious veggie dish.
Cauliflower makes a great meatless alternative, especially with a tasty Panko breading like this one. Panko breading is Japanese-style breading, usually served as Tempura-Style at Japanese restaurants. This type of breading makes cauliflower and other vegetables, such a s broccoli, crispy and crunchy and simply scrumptious.
This Panko-Style cauliflower is easy to make and not very time-consuming. Make sure you steam your cauliflower a day or at least a few hours before breading it, so the cauliflower is firm and not soggy when fried or baked.
You can sautee your Panko-Style cauliflower with avocado oil in a skillet or you can bake it in the oven.
Here is what you need:
1 Cauliflower, steamed and cooled
1 cup Panko Breadcrumbs
1/4 tsp Sea Salt
1/4 tsp Black Pepper
Avocado Oil for skillet
Wash and trim your cauliflower.
Cut whole cauliflower into smaller floret-like pieces.
The day before or a few hours before, steam the cauliflower.
Put a large pot of water on the stove, add cauliflower and boil for about 3-5 minutes.
Place cauliflower florets in ice water for 1 minute and then drain them.
Keep florets inside fridge until ready to use.
Whisk eggs in a bowl until foamy, add sea salt and pepper.
Place Panko Breadcrumbs in a second bowl.
Add cauliflower florets to egg mixture, make sure all florets are covered with egg-mixture.
Then add cauliflower-florets to the bowl with the Panko Breading, combine until all florets are covered with breadcrumbs.
Sautee cauliflower florets in avocado oil until golden brown or bake them at 350 degrees in the oven on a parchment-lined baking sheet.
Sprinkle with lemon juice and serve warm.
Enjoy the tasty dish with your favorite dipping sauce!
Linking Up with Deborah for Meatless Monday