Crispy Parmesan Cauliflower Poppers with Ranch Dipping Sauce



1/2 head of cauliflower chopped

1/4 cup flour

1 egg

1/2 cup panko bread crumbs

1/4 cup parmesan cheese

pinch of paprika, black pepper


1. Blanch the cauliflower pieces by steaming them in a steamer for 3 minutes, then put them in a bowl of ice-cold water.  Pat them dry with a paper towel and set aside.

2. In separate bowls, put flour into one, the beaten egg in the other and panko crumbs in the last one.

3. To bread the cauliflower, dip the pieces and coat them with the flour, egg, then panko crumbs.

4. When you have breaded the cauliflower, add oil to a skillet and heat.  Add the cauliflower pieces to the oil and fry until they are browned on all sides.  Allow to cool before serving.


Ranch dipping sauce ingredients:

1/2 cup light sour cream

1 tsp. mayonnaise

1/2 tsp. lemon juice

1/4 tsp. each salt, black pepper, sugar and Italian seasoning


Mix all ingredients in a small bowl.  Cover with plastic and refrigerate until serving.


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