Categories: Made

Ingredients

• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Emeril's Essence Creole Seasoning
• 4 cups cauliflower florets
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Directions

1. Heat vegetable oil in a large skillet over medium high heat.

2. In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.

3. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

4. 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.

5. Serve immediately.

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