1/2 cup vegetable oil
1 cup panko japanese style breadcrumbs
1 tablespoon creole seasoning
1/2 cup all-purpose flour
2 large eggs, beatenShop this recipe
1. Heat vegetable oil in a large skillet over med-high heat.
2. In a large bowl, combine Panko, Parmesan and creole seasoning; set aside.
3. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add cauliflower to skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes.
4. Transfer to a paper towel-lined plate. Serve immediately.