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.

Serve immediately.

Source :

Nutrition Facts

Serving Size
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
Cholesterol 96.0mg32%
Sodium 500.5mg21%
Total Carbohydrate 28.2g9%
Dietary Fiber 2.5g10%
Sugars 2.8g
Protein 10.8g22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.