Kitchen Wisdom Gluten Free

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

“Fried” Cauliflower Gluten Free – Forget What You Know About Wheat(c)

fried cauliflower w writing

     Kitchen Wisdom Gluten Free “Fried” Cauliflower are great as an appetizer or side.  I am sure you will find these quite tasty.  I employ the “double dip” method – dipping the vegetable in egg and breadcrumb twice.  This forms a seriously delectable coating.  I used to make this recipe by frying the cauliflower in olive oil on the stove top.  However, I find the cauliflower act as a sponge and use a lot of oil.  A while back I began baking these;  just as wonderful as frying, no sacrifice to flavor, and so much lighter because they do not have all the oil.  They store well in the fridge for a few days; and reheat wonderfully in a 375 degree oven for about 10 minutes.  Enjoy!  

Yields about 2 dozen Florets

1  small Cauliflower

2  whole Eggs

2  teaspoons Olive Oil

 “Breadcrumb” Mixture:

1  cup  gluten free breadcrumbs (I use rice cracker meal*)

1/8  teaspoon garlic granules

1/8  teaspoon onion granules

1/8  teaspoon dried parsley

1 teaspoon Italian Grated Cheese

Wash cauliflower and cut florets out.  Then slice florets in half.  Place aside

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Place breadcrumb, spices and grated cheese in shallow bowl, mix with fork until completely combined.  Place aside.

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Beat 2 eggs in a high ended bowl and beat with fork.  Place aside.

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Pre-heat oven to 425 degrees.   Use 1 teaspoon of olive oil to coat a cookie sheet (or use a sheet of parchment paper as liner.)  Place aside.

Dip a piece of cauliflower in egg, then in breadcrumb mixture;  Double dip, by again placing the same piece in egg followed by breadcrumb.  To get a really good coating, be sure to use a spoon to pour some extra crumb into the underside of the florets.   Place floret on oiled cookie sheet.  Repeat until all pieces are coated and ready for baking.

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Just before putting cookie sheet in oven use remaining teaspoon of olive oil to drizzle oil on top of florets.

Bake for 20 minutes, use a spatula to flip florets.  Place back in oven and bake another 10 minutes.

Allow to set on cookie sheet for a couple of minutes before transferring to serving plate.  Serve warm or at room temperature.

* For more information about Rice Cracker Meal as Breadcrumb please see Kitchen Wisdom Gluten Free  “Breadcrumb: Rice Crackers and Loctelli” 

“Fried Cauliflower” by Liz Conforti, Forget What You Know About Wheat(c) 2014

Some other Kitchen Wisdom Gluten Free Appetizers:

Sausage Bocconcini  

sausage & spinach bocconcini - Copy

Scamorza Nibbles

scamorza nibbles w writing

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      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.

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Happy Cooking!

My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free.  I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom foffers in this site...
My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free. I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom offers...

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