“French Fried Cauliflower was always one of the veggies on out holiday table growing up. My grandmother would stand over the cast-iron skillet for HOURS turning each piece inch by inch so they would be browned evenly, all over. My method is quicker, easier, and healthier, without sacrificing a bit of the delicious flavor!”
12-18 florets

Ingredients Nutrition

  • 1 large head cauliflower, broken into florets
  • 2 eggs, beaten
  • 1 cup Italian seasoned breadcrumbs (Cento brand)
  • 14 cup corn oil (Mazola, in a spray bottle) or 14 cup cooking spray (Mazola)
  • salt and pepper, to taste


  1. Preheat the oven to 425.
  2. Spray a large baking tray with the oil.
  3. Place beaten eggs and bread crumbs in seperate shallow bowls.
  4. One or two at a time, roll the florets in beaten egg to coat.
  5. Roll the eggy florets in the bread crumbs.
  6. Place on the oiled tray.
  7. When the tray is full, spray all the florets from every angle (not too close - you don't want to spray the crumbs off the cauliflower). This gives the cauliflower a crunchy texture, as if they really were fried.
  8. Sprinkle lightly with salt and pepper.
  9. Bake at 425 for 30 minutes or until golden brown.

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