1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Servings Per Container 4
Amount Per Serving
Calories 256.8Calories from Fat 107.1
% Daily Value*
Total Fat 11.9g18%
Saturated Fat 2.5g13%
Trans Fat 0.2g
Total Carbohydrate 28.2g9%
Dietary Fiber 2.5g10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.