Cauliflower in Panko Breading Mixture
4 servings
30 minutes
Panko-breaded cauliflower is a refined dish of Italian cuisine that combines the tenderness of vegetables with the crispy texture of breadcrumbs. Panko, known for their lightness, create a golden crust, while pine nuts add a nutty note that perfectly complements the aroma of garlic, roasted red pepper, and fresh mint. Parmesan cheese adds depth of flavor to the dish, and butter adds richness. Historically, panko originated from Japanese cuisine but found new application in Italian gastronomy as part of exquisite recipes. This dish can be served as an independent appetizer or as a side to meat and fish dishes, bringing lightness, juiciness, and an ideal combination of textures to the meal.
1
Frequently stirring, roast the pine nuts to a dark golden color in a large skillet over medium heat (about 2 minutes). Transfer to a large bowl.
- Pine nuts: 2 tablespoons
2
Heat 2 tablespoons of oil in the same pan and, stirring often, fry the 'Panko' until dark golden brown (about 3 minutes). Transfer to a bowl with the pine nuts.
- Vegetable oil: 2 tablespoons
- Panko bread crumbs: to taste
3
Heat the remaining 1 tablespoon of oil in the same pan and sauté the cauliflower, stirring occasionally, until golden but not cooked through (about 10-12 minutes). Season with salt and pepper and add ¾ cup of water. Simmer for 10-12 minutes until the cauliflower is tender and the water has evaporated.
- Cauliflower: 1 head
- Salt: to taste
- Ground black pepper: to taste
4
Add garlic, butter, and pickled pepper to the cauliflower and sauté, stirring, until the butter melts and the garlic and pepper start to release a pleasant aroma (about 2 minutes). Remove from heat and mix with pine nuts, 'Panko', 'Parmesan', and mint; season with salt and pepper.
- Garlic: 1 clove
- Butter: 2 tablespoons
- Canned red peppers: 2 pieces
- Grated Parmesan cheese: 10 g
- Fresh mint: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste