Parmesan Cauliflower Bites

Does anyone know why you dip the cauliflower in flour first? No seriously, anyone??? I have no idea. All I know is it makes it hard for the egg to stick. Maybe it's easier than if you have no flour at all? I didn't try it that way. I just felt like I struggled so hard to get all the layers on each piece evenly. Still tasted good, but not sure it was worth the effort.

Also, why is cauliflower so hard to spell? I had to use spell check every single time I typed it in this post.

• 1/2 cup vegetable oil
• 1 cup bread crumbs (preferably Panko)
• 1/4 cup freshly grated Parmesan cheese
• 1 Tbsp creole seasoning
• 4 cups cauliflower florets
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Heat vegetable oil in a large skillet over medium
-high heat. In a large bowl, combine bread crumbs, Parmesan and seasoning; set aside. 

Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in crumb mixture, pressing to coat. 

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. 

Serve immediately. 

Serves 4

Prep time: 15 minutes

Total time: 25 minutes

Recipe from DamnDelicious.net