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Crispy Italian Cauliflower Poppers Appetizer

 
One serving costs about $2.12

$2.12 per serving

84 people like this recipe

84 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,European
spoonacular Score:93%

Spoonacular Score: 93%

 

You can never have too many hor d'oeuvre recipes, so give Crispy Italian Cauliflower Poppers Appetizer a try. This recipe serves 4 and costs $2.12 per serving. One serving contains 478 calories, 20g of protein, and 17g of fat. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. A couple people made this recipe, and 84 would say it hit the spot. It is a rather cheap recipe for fans of Mediterranean food. Head to the store and pick up panko bread crumbs, garlic, garlic powder, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Users who liked this recipe also liked Crispy Baked Cauliflower Poppers, Crispy Shrimp Poppers, and Chocolate Covered Crispy Poppers.

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Banfi Rosa Regale Brachetto ( Split). It has 4.7 out of 5 stars and a bottle costs about 8 dollars.

Banfi Rosa Regale Brachetto ( Split)

The 2013 Rosa Regale Brachetto has a boquet of rasberries,strawberries and rose petals with a refreshing palate due to the crisp acidity and enticing taste of rasberries. Perfect for any occasion. A unique and festive sparkling wine, seductive apertif and elegant dessert wine. Pairs well with seafood, cheeses, spicy fare and chocolate. Serve Chilled.

» Get this wine on Wine.com

Ingredients

Servings:
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
1 head
1 head cauliflower
cauliflower
2
2  eggs
eggs
1 cup
1 cup flour
flour
9.45 Tbsps
9.45 Tbsps fresh basil
fresh basil
9.45 Tbsps
9.45 Tbsps fresh basil
fresh basil
1 tsp
1 tsp garlic
garlic
0.29 tsps
0.29 tsps garlic powder
garlic powder
0.04 tsps
0.04 tsps black fresh ground pepper
black fresh ground pepper
2 Tbsps
2 Tbsps olive oil
olive oil
2 c
2 c panko bread crumbs
panko bread crumbs
0.75 c
0.75 c fresh parmesan cheese
fresh parmesan cheese
1 pinch
1 pinch crushed red pepper flakes
crushed red pepper flakes
some
some salt
salt
1 Tbsp
1 Tbsp water
water
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
1 head cauliflower
1 head
cauliflower
2  eggs
2
eggs
1 cup flour
1 cup
flour
9.45 Tbsps fresh basil
9.45 Tbsps
fresh basil
9.45 Tbsps fresh basil
9.45 Tbsps
fresh basil
1 tsp garlic
1 tsp
garlic
0.29 tsps garlic powder
0.29 tsps
garlic powder
0.04 tsps black fresh ground pepper
0.04 tsps
black fresh ground pepper
2 Tbsps olive oil
2 Tbsps
olive oil
2 c panko bread crumbs
2 c
panko bread crumbs
0.75 c fresh parmesan cheese
0.75 c
fresh parmesan cheese
1 pinch crushed red pepper flakes
1 pinch
crushed red pepper flakes
some salt
some
salt
1 Tbsp water
1 Tbsp
water

Equipment

food processor
food processor
sieve
sieve
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
bowl
bowl
food processor
food processor
sieve
sieve
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Preheat oven to 400 f. Brush a large baking sheet with a tablespoon of the olive oil. In a large, shallow dish combine the breadcrumbs, Parmesan, garlic powder, salt, pepper and 2 tablespoons of the olive oil. Toss well with a fork until the oil is completely dispersed into the bread crumbs. Combine the eggs with 1 tablespoon of water in a medium bowl. Place the flour in a large resealable bag.
  2. Add half of the cauliflower florets to the bag with the flour, seal and shake to coat well. Remove the cauliflower to a fine mesh strainer and shake to remove excess flour. Place the floured cauliflower on a plate. Repeat with the remaining cauliflower.
  3. Working with a few pieces at a time. Add to the beaten egg. Using a fork, turn and toss the florets in the egg to completely coat. Transfer to the breadcrumb mixture and coat, pressing the crumbs into the florets, the help them adhere. Place on the oiled baking sheet, making sure you leave a little space between each florets so they crisp up really well. Repeat this step with the rest of the cauliflower. Spray the tops of the breaded florets lightly with cooking spray. Bake the cauliflower for 20 minutes, Flip the pieces over and continue baking for about 15 more minutes, until the cauliflower is crunchy on the outside and tender on the inside.
  4. While the cauliflower is baking, prepare the marinara. Pulse the undrained tomatoes in a food processor a few times until mostly broken down. Heat 1 tablespoon of the oil with the garlic and pepper flakes in a medium saucepan over medium heat until just sizzling. Add the tomatoes and simmer for about 10 minutes until the marinara thickens slightly and the flavors develop. Add 2 tablespoons of the fresh basil, season with salt and pepper if needed.
  5. When the cauliflower is done baking, transfer to a serving dish and sprinkle with the remaining basil. Serve with the marinara.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.30
Ingredient
14.5 ounces diced canned tomatoes
1 head cauliflower
2 eggs
1 cup flour
3 tablespoons fresh basil
3 tablespoons fresh basil
1 teaspoon garlic
¾ teaspoons garlic powder
2 tablespoons olive oil
2 cups panko bread crumbs
¾ cups fresh parmesan cheese
Price
$0.88
$2.99
$0.48
$0.17
$0.74
$0.74
$0.07
$0.07
$0.33
$1.16
$1.58
$9.21

Nutritional Information

Quickview
478 Calories
20g Protein
17g Total Fat
63g Carbs
32% Health Score
Limit These
Calories
478k
24%

Fat
17g
26%

  Saturated Fat
5g
33%

Carbohydrates
63g
21%

  Sugar
9g
10%

Cholesterol
98mg
33%

Sodium
953mg
41%

Get Enough Of These
Protein
20g
41%

Vitamin C
80mg
98%

Vitamin K
73µg
70%

Manganese
1mg
53%

Folate
202µg
51%

Selenium
33µg
47%

Vitamin B1
0.71mg
47%

Phosphorus
350mg
35%

Vitamin B2
0.59mg
35%

Calcium
323mg
32%

Iron
5mg
32%

Vitamin B3
5mg
30%

Fiber
7g
29%

Vitamin B6
0.56mg
28%

Potassium
927mg
26%

Copper
0.43mg
22%

Vitamin A
1008IU
20%

Vitamin B5
1mg
20%

Magnesium
77mg
19%

Vitamin E
2mg
19%

Zinc
2mg
17%

Vitamin B12
0.55µg
9%

Vitamin D
0.53µg
4%

covered percent of daily need

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