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    Home » Recipes » Side Dish Recipes

    Cavolfiore Impanato (Fried Cauliflower)

    Modified: Dec 1, 2019 · Published: Jan 15, 2011 by Ashley

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    This side dish turned out to be a huge hit at dinner! The cauliflower gets a nice crust on the outside, and the sharp saltiness of the cheese is great in the crust. I did unintentionally learn a big lesson in the kitchen with this dish - if you're boiling a pot of water at the same time as heating oil in a skillet, steam from the water can end up making moisture hit the oil, causing major splattering. This is NOT fun. Next time, I'll put a lid on the skillet until the cauliflower is done. I'll definitely be making this again - it was fantastic.

    A plate of fried cauliflower with a fork.

    Cavolfiore Impanato (Fried Cauliflower)
    My Calabria - Rosetta Costantino

    Serves 4 to 6

    Large head cauliflower, about 2 pounds (900 grams)
    Kosher salt
    3 large eggs
    Freshly ground black pepper
    1 ½ cups (225 grams) fine dry breadcrumbs, homemade or unseasoned store-bought
    ⅓ cup (35 grams) freshly grated pecorino or Parmigiano-Reggiano cheese
    Extra virgin olive oil for frying

    Separate the cauliflower into large florets about 2 inches (5 centimeters) across the top. Bring a large pot of water to a boil. Add 3 tablespoons salt and the cauliflower. Cook until the florets are tender, about 3 minutes after the water returns to a boil. Drain and cool.

    In a shallow bowl, beat the eggs with a generous pinch of salt and several grinds of pepper. In another shallow bowl, mix the breadcrumbs with the cheese.

    Working with one floret at a time, dip it in the beaten egg, making sure the exterior is well coated. Lift it out with a fork, letting the excess egg drain off. Then dredge the floret in the breadcrumbs, patting the breadcrumbs in place. Set the floret on a tray and continue until all the florets are covered.

    Put ½-inch (12 millimeters) of olive oil in a 10-inch (25-centimeter) skillet and heat over moderately high heat. When the olive oil reaches 375°F (190°C), add as many florets as will fit loosely in a single layer. Don't crowd the pan. Leave the florets undisturbed until they form a nice golden crust, then turn them with two spoons and fry on the other side, about 3 minutes total. Transfer to a tray lined with paper towels and continue until all the florets are fried. Serve hot.

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. derryX

      January 21, 2011 at 9:52 am

      Are you trying to make me stop reading? 😛

      Reply
    2. I'm Delicious...

      February 07, 2011 at 1:48 pm

      Thanks for sharing this great recipe! I love cooking with cauliflower and it's great to have another tasty recipe to add to the repertoire.I also run a food blog and will be featuring your recipe this afternoon.

      Reply
    3. Dino

      February 08, 2011 at 6:09 pm

      LOL @ derryX

      Reply
    4. DENISE

      June 05, 2013 at 12:17 am

      I TRIED THIS IS LOVE IT

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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