Breaded Cauliflower with Italian Herbs

This recipe of a pan fried breaded Cauliflower with Italian herbs is fast and easy to make. You need only 4 basic ingredients to make this delicious, crispy and very flavorful dish. Great as an appetizer, finger food, snack or a side dish. It tastes great fresh, right from the stove, but also delicious when reheated, even after a couple of days. You can cook the cauliflower a day in advance, refrigerate and it takes only 15-20 minutes to fry. Your dinner or lunch will be ready in no time. Serve it warm or hot with poultry, meat , fish or salad. 


1 medium Cauliflower
3 eggs
1 cup Italian flavoured bread crumbs
Pinch of salt
Oil for frying


Remove the outer leaves of the cauliflower and cut off the stem.
Cut the cauliflower into florets. 
Remove any blemishes or black spots from the cauliflower’ florets.
Place the cauliflower into a colander and wash under the running water.
Place the florets in a cooking pan, cover with hot water, salt and cook for about 5 min, depending on the size of the florets. The cauliflower can also be steamed.
The cauliflower is cooked when you can pierce the stem with the knife. You want the cauliflower to be just slightly tender, but not too soft and still slightly crunchy inside. It shouldn’t be completely cooked because you are going to fry it and don’t want it to fall apart. 
Drain the water and place aside to cool.

Breaded Cauliflower with Herbs
In the meantime, in a medium bowl beat the eggs with a fork or a whisk. You can start with 2 eggs and see if the 3rd one is needed. It will depend on the size of your cauliflower.
In another medium bowl, place 1/3 of Italian flavoured bread crumbs.  Add the rest when needed.
Heat the oil in a large skillet over a medium heat. 
Dip each cauliflower floret into the egg mixture and then dip it into the crumbs. Make sure to coat the florets well from all sides. You can do it by hands or with the help of a fork.
Place cauliflower florets in single layer and not too crowded into the hot oil (I like for cauliflower to submerge partially under the oil, sort of “half-deep-fry”, but you can definitely use less oil if you want). Fry them without turning for a couple of minutes, or until it is a nice golden brown. 
Using fork, gently flip each floret and fry until the other side is nicely browned. Continue flipping the florets until all the “sides” and a top are browned. 
Remove the cooked cauliflower florets from a pan onto a paper towel to drain.
Repeat the process with the rest cauliflower florets, adding oil to the pan if needed.
Serve fresh and warm.

Fried Breaded Cauliflower with Italian Herbs


  • 1 medium Cauliflower
  • 3 eggs
  • 1 cup Italian flavoured bread crumbs
  • Pinch of salt
  • Oil for frying
Appetizers   Salads & Vegetables   Side Dish  

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