Pecorino Romano Crusted Cauliflower

 This is the ultimate cauliflower recipe. The outside of each cauliflower floret is coated in cheesey crust with a soft tender interior that just melts in your mouth.

Servings – 6-8

Ingredients

1 Head Cauliflower

1 Egg

1/8 tsp Red Pepper Flakes

1 tsp Smoked Paprika

1 ½ tsp Italian Seasoning

½ tsp Kosher Salt

Black Pepper

2 TBS Extra Virgin Olive Oil

5 TBS All-Purpose Flour

½ C Water

1-2 Cups Grated Pecorino Romano*

 

Directions

1.     Preheat your oven to 350°F

2.     Cut the cauliflower into large florets.

3.     In a medium bowl, whisk together the egg, 1/8 teaspoon red pepper flakes, 1 teaspoon smoked paprika, 1 ½ teaspoons Italian seasoning, ½ teaspoon kosher salt, black pepper to taste, and 2 tablespoons of extra virgin olive oil until well blended. Stir in the 5 tablespoons of Flour and ½ cup of water into the spice mixture until smooth.

4.     Dip each cauliflower floret into the egg mixture, making sure it is entirely covered, then dip it into the grated Pecorino Romano cheese to coat (see bottom photo).

5.     Place the coated florets on a rimmed cookie sheet and baked in the preheated oven for 30 minutes. Turn your oven to broil for the last 5 minutes so that you have a pale brown crust. Serve immediately.

« NOTE: You can substitute parmesan for the Pecorino Romano.