Cauli-Caesar Salad Croutons
Author: Pizza Today
Recipe type: salad croutons
- ½ cup (2 ounces) small crouton-sized cauliflower florets cut from a large head. Trim any stems and sides to look square if possible. (approximately 20 trimmed florets.)
- 1 egg beaten
- 2 tablespoons flour
- 1 tablespoon grated Parmigiano Reggiano plus 1 tablespoon for tossing.
- ½ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 pinch of oregano or dry Italian seasoning
- Mix the flour with the tablespoon of Parmigiano and the salt in a bowl.
- Toss the trimmed florets in the egg wash then toss to coat in the flour mixture.
- Place the 2 tablespoons oil in a small sauté’ pan and heat the oil to medium-high before placing the florets in the pan.
- Sauté for 2 minutes until the first side becomes golden brown.
- Turn to brown the other sides and you may have to turn the heat to low to finish —2 more minutes.
- While the croutons are hot and dark-golden like croutons, toss in a bowl with the Parmigiano so the cheese will adhere to the florets.
- Sprinkle a pinch of seasoning on the florets and reserve for salad.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/cauli-caesar-salad
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