Friend or Follow me on Facebook Jenn Abadie Scioneaux
1 (2 lb) cauliflower
1/4-1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry breadcrumbs
1/2 cup fresh basil, finely chopped
1/4 cup fresh parsley leaves, chopped
3 tablespoons unsalted butter, melted
Cut cauliflower into medium-size florets.
Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
Remove and cool slightly until you can handle the pieces.
Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
Toss together bread crumbs, basil and parsley in another shallow pie plate.
Preheat oven to 400 degrees Fahrenheit.
Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
Place on prepared baking sheet.
Drizzle with melted butter.
Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.