Cauli-Caesar Salad Croutons
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
  1. Mix the flour with the tablespoon of Parmigiano and the salt in a bowl.
  2. Toss the trimmed florets in the egg wash then toss to coat in the flour mixture.
  3. Place the 2 tablespoons oil in a small sauté’ pan and heat the oil to medium-high before placing the florets in the pan.
  4. Sauté for 2 minutes until the first side becomes golden brown.
  5. Turn to brown the other sides and you may have to turn the heat to low to finish —2 more minutes.
  6. 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.
  7. Sprinkle a pinch of seasoning on the florets and reserve for salad.
Recipe by Pizza Today at