Crispy Cheddar Cauliflower
Today I am going to share a very simple yet awesomely delicious recipe with you, Crispy Cheddar Cauliflower. This Cauliflower dish can give any crispy chicken recipe a run for its money. I have always felt that even though cauliflower is such a wonderful and flavorful (mild but with its own deliciousness) veggie but it is never given its true credit. It has always been the underdog. So here I am trying in my own humble ways to give this vegetable the respect and love it deserves.
Just looking at these Crispy Cheddar Cauliflower makes me drool. Slurp !!
Ingredients:
Crispy Cauliflower
- 1 Cauliflower head, cut into medium sized florets(about 2 inch)
- 2 cups of Corn Flakes
- 1/4 tsp Salt
- 1/2 tsp Black Pepper Crushed
- 1/2 cup Whole Milk
- 3 Cup grated Cheddar Cheese
- 1 tsp Italian seasoning with herbs (You can also use just dried parsley instead)
Sauce
- 1 packet /can of Cream of Mushroom Or Cream Of Chicken Soup
- 2 tbsp Butter
Steps:
- Crush the cornflakes into crumb. Keep milk, cheese and cornflakes crumbs in 3 different bowls. Toss the pepper and salt into the cornflakes crumbs and mix well. Now dip each floret of cauliflower in milk and then the cheese.
- Press the cheese into the cauliflower with your fingers. Then dip the cheese coated cauliflower into cornflakes crumbs and press it in.
- Grease a oven safe pan and arrange the cauliflower florets in it. Sprinkle the Italian seasoning (or dried parsley) and garlic powder over the cauliflower. Cover the pan with foil and bake at 400 degree Fahrenheit for 25 -35 minutes (depending upon your oven) or until cauliflower is just cooked. Remove the foil and bake for another 10 minutes until golden brown.
- In a sauce pan mix the cream of Mushroom (or Cream of Chicken Soup) and butter and stir well till the sauce is thick and cooked.
- Pour it over the Crispy Cauliflower and your Crispy Cheddar Cauliflower is ready.
You can also check my other cauliflower recipes like Cream of Cauliflower Soup with Herbs or Creamy Cauliflower
Ahoy,
Glad to admit it! How come you make the good ol’ kitchen new every day?
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Your goodies winking on our wall is as good as marshmallows
Fancy your art of treating kitchen ♥♥♥
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Bon Appetite
I’d love to drop anchor in your lagoon,
Hamida, Content Manager, Sulekha US
HasanulhameedhaS@sulekha.net
Printed! Saved! Going to try this weekend. Awesome photos! Thank you.
Thank you Damien! Let me know how it turns out for you 🙂
Okay, here’s something relaly needed: A recipe book for people who raise gardens and do home canning or freezing.Recipes should use sizes such as pints or quarts rather than a can from the store that might be any size. And no ingredients should be listed as a box of this or package of that. Use only actual measured amounts.I’ll buy several if you do it right.
I’m shocked at how fast your blog loaded on my cell phone ..