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EZ Cauliflower Florets
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/ 4
2 Users Voted
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DescriptionCauliflower is low in fat and calories. It can also be eaten raw. Buy heads that are firm with clean white stalks.
Ingredients Related Recipes:All Recipes
Portate/Courses
Holiday Recipes
Difficulty Level
Recipe Groups
Vegetarian Recipes
Mediterranean Diet Recipes
Serves
4 persons as a side dish
- 1 Head of cauliflower
- 3 eggs
- 3 teaspoons of grated parmesan cheese
- salt and pepper to taste
- 3-4 tablespoons of oil
- Pot
- frying pan
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Directions/Steps- Remove all the green leaves from the cauliflower.
- Cut off the bottom stalk.
- The florets should be cut into similar size pieces (so they cook evenly).
- Rinse the cut florets with cold water and drain.
- Put florets into a pot and fill with water.
- Bring the water with the florets to a boil.
- Check to see if the florets are cooked.
- They should not be too soft or too hard (too soft they will fall apart).
- If they are cooked remove (if not.... cook for a few more minutes).
- Drain the florets and set aside.
- Crack the 3 eggs into a cup, add the 3 teaspoons of cheese and scramble them together.
- Put the oil into the frying pan and heat oil.
- Place all the cooked florets into the frying pan and let them fry until both sides Lightly brown.
- Once both sides have a lightly brown color, drain oil from frying pan.
- Put the fried florets back into the frying pan and add some salt and pepper to taste.
- Pour the egg and cheese mixture over all the florets that are in the frying pan.
- Let them fry for a about a minute or two until the egg mixture sticks to the Florets.
- Then turn them over and let the rest of the egg cook.
- Once the egg mixture on both sides of florets is cooked, remove the cauliflower florets and place on a plate to serve.
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Additional Tips
Enjoy !! 2/29/12 Happy Leap Year.......
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Reviews
Review by Teresa_H ,
Thursday, 01 March 2012
I am happy to say that my picky Mexican husbans really liked this recipe. Thankfully I now have a new way to prepare califlower that my picky children like as well.
Review by Mimi ,
Monday, 07 May 2012
Even kids like this recipe. My Grandson loves it.