Recipe by: Damn Delicious
Serves: serves 4
Prep Time: Quick & Easy


1/2 cup vegetable oil

1 cup panko japanese style breadcrumbs

1/4 cup lactose-free parmesan block, grated

1 tablespoon creole seasoning

4 cups cauliflower florets

1/2 cup all-purpose flour

2 large eggs, beaten

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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.