Parmigiano-Crusted Cauliflower with Agliata

Name: Parmigiano-Crusted Cauliflower with Agliata
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 2 cups cubed, day-old or stale rustic Italian bread (without the crust); 2 tablespoons red wine vinegar, plus more if needed; 2 cloves garlic, smashed; 1/2 cup extra-virgin olive oil; 3 tablespoons chopped fresh chives; 3 tablespoons chopped fresh parsley; Kosher salt; Kosher salt; 1 head cauliflower, cut into bite-size florets; Peanut or other neutral-flavor oil, for frying; 1 cup all-purpose flour, plus more if needed; 2 large eggs; 1 cup breadcrumbs; 1 cup freshly grated Parmigiano-Reggiano

Parmigiano-Crusted Cauliflower with Agliata was pinched from <a href="http://www.foodnetwork.com/recipes/anne-burrell/parmigiano-crusted-cauliflower-with-agliata.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Parmigiano-Crusted Cauliflower with Agliata recipe from Anne Burrell..."

INGREDIENTS

•

2 cups cubed, day-old or stale rustic Italian bread (without the crust)

•

2 tablespoons red wine vinegar, plus more if needed

•

2 cloves garlic, smashed

•

1/2 cup extra-virgin olive oil

•

3 tablespoons chopped fresh chives

•

3 tablespoons chopped fresh parsley

•

Kosher salt

•

Kosher salt

•

1 head cauliflower, cut into bite-size florets

•

Peanut or other neutral-flavor oil, for frying

•

1 cup all-purpose flour, plus more if needed

•

2 large eggs

•

1 cup breadcrumbs

•

1 cup freshly grated Parmigiano-Reggiano

Go To Recipe

review