Cauliflower Milanese made with fresh cauliflower dredged in egg, flour and Italian seasoned breadcrumbs; then fried until golden brown.
My mother in law Linda used to make Cauliflower Milanese to serve with dinner as a side dish.
She would leave it on a plate on the kitchen counter as she was frying and everyone would just nonchalantly walk through the kitchen and pop one into their mouths. They were delicious!
Needless to say that by the time she was done frying, there was hardly enough to serve with dinner. With its crisp and golden crust and tender center cauliflower milanese is a game-changer for any meal.
I've made Parmesan Fried Cauliflower before, but wanted to add these as well because they're so easy to make. ~Enjoy!
What is Cauliflower Milanese?
Cooking something 'milanese style' means that it's breaded and fried in oil. In this case, we used fresh cauliflower but these Italian Pork Cutlet Milanese are one of our favorite meals too.
Suggested Equipment
Ingredients Needed
To make cauliflower milanese you're going to need the following ingredients:
Cauliflower: Fresh cauliflower is best. If using frozen, you will have to defrost and drain as much excess water as possible before frying to avoid excessive splattering from the oil.
All Purpose Flour
Eggs (whisked)
Italian Seasoned Breadcrumbs
Grated Pecorino Romano Cheese
Kosher Salt
Black Pepper
Light Oil (for frying): You can use an extra virgin olive oil or canola oil.
Cut the cauliflower into florets
First cut the core away from the head of the cauliflower. I like to use a paring knife and cut a circle.
Start to break away the florets; then break them apart into smaller pieces. You want to make sure they're large enough to hold onto to bread them.
Place the florets into a colander and rinse under cold water. Drain on a clean towel or paper towels to remove excess liquid.
bread the cauliflower
Set up three bowls to bread the cauliflower. One for the flour and another for the eggs. In the third bowl combine the breadcrumbs, cheese, salt and pepper.
Dip each cauliflower floret first into the flour, then the egg and finally the breadcrumb mixture; coating all sides. Repeat for all of the florets and place on a dish until you're ready to fry.
Fry the Cauliflower Milanese
Heat the oil in a large nonstick skillet over medium heat. Test to see if the oil is hot enough by adding a drop of water. If it "pops"; then the oil is hot enough to fry.
Add the breaded cauliflower to the pan making sure they're not overlapping and fry 5-7 minutes; turning to brown all sides with a slotted spatula until they are golden brown.
Remove the cauliflower and drain on a paper towel lined plate; then serve hot.
Serving Suggestions
Honestly, Cauliflower Milanese tastes great on it's own hot off of the stove, but you can serve with a marinara sauce or aioli.
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More Cauliflower Recipes
- Broccoli and Cauliflower Gorgonzola Bake
- Roasted Cauliflower Steaks Parmesan
- Cauliflower Black Bean Chili
- Roasted Garlic Mashed Cauliflower
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Cauliflower Milanese
Ingredients
- 1 head fresh cauliflower (approx. 4 cups florets)
- ½ cup all purpose flour
- 2 large eggs (whisked)
- ¾ cup italian seasoned breadcrumbs
- 3 tablespoons grated pecorino romano cheese
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup canola oil (or other light oil)
Instructions
Cut the Cauliflower into Florets
- First cut the core away from the head of the cauliflower. I like to use a paring knife and cut a circle. Start to break away the florets; then break them apart into smaller pieces. You want to make sure they're large enough to hold onto to bread them.
- Place the florets into a colander and rinse under cold water. Drain on a clean towel or paper towels to remove excess liquid.
Bread the Cauliflower
- Set up three bowls to bread the cauliflower. One for the flour and another for the eggs. In the third bowl com binethe breadcrumbs, cheese, salt and pepper.
- Dip each cauliflower floret first into the flour, then the egg and finally the breadcrumb mixture; coating all sides. Repeat for all of the florets and place on a dish until you're ready to fry.
Fry the Cauliflower
- Heat the oil in a large nonstick skillet over medium heat. Test to see if the oil is hot enough by adding a drop of water. If it "pops"; then the oil is hot enough to fry.
- Add the breaded cauliflower to the pan making sure they're not overlapping and fry 5-7 minutes; turning to brown all sides with a slotted spatula until they are golden brown.
- Remove the cauliflower and drain on a paper towel lined plate; then serve hot.
Notes
Nutrition
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