PARMESAN CAULIFLOWER BITES #EASYRECIPES #HEALTHYVEGAN

Fresh, crunchy cauliflower chomps that even the pickiest of eaters will love – flawless as a hors d'oeuvre or after school snack!When it comes to eating, I'll chomp on anything – doughnuts, chips, almonds, treats – and so on. What's more, since I telecommute and nibble for basically each moment of consistently, I simply needed to figure out how to sneak in some veggie eating, similar to these cauliflower chomps.

Presently I'm in support of veggies yet I can't simply nibble on crude cauliflower. I could, however I'd actually rather not. So all things being equal, I accomplished something awful. Like ridiculously, truly bad.I hurled them in a light Parmesan covering and rotisserie them to outright fresh flawlessness. And after that I dunked them in Ranch. And after that I ate up each and every one of them. Truly, even the pickiest of eaters will need to lick the plate clean!At least I'm getting my day by day serving of vegetables with these, isn't that so?

INGREDIENTS:

• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan
• 1 tablespoon Emeril’s Essence Creole Seasoning
• 4 cups cauliflower florets
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

DIRECTIONS:

1. Heat vegetable oil in a large skillet over medium high heat.
2. In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
3. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. 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.
5. Serve immediately.

For more detail :http://bit.ly/2YAjq4I

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