Parmigiano-Crusted Cauliflower with Agliata

Parmigiano-Crusted Cauliflower with Agliata
14 Ingredients
  • 2 cups cubed, day-old or stale rustic Italian bread (without the crust)
  • 2 tablespoons red wine vinegar, plus more if needed
  • 2 cloves garlic, smashed
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • Kosher salt
  • Kosher salt
  • 1 head cauliflower, cut into bite-size florets
  • Peanut or other neutral-flavor oil, for frying
  • 1 cup all-purpose flour, plus more if needed
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1 cup freshly grated Parmigiano-Reggiano
Nutrition
345
17% daily value
8 servings
                                       
                                            vegetarian
     

Fat

30% 20

Saturated

25% 5

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

10% 30

Carbs (net)

- 28

Fiber

11% 3

Sugars

- 2

Sugars, added

- 0

Protein

24% 12

Cholesterol

19% 56

Sodium

16% 387

Calcium

23% 228

Magnesium

7% 31

Potassium

6% 300

Iron

14% 2

Zinc

10% 1

Phosphorus

29% 203

Vitamin A

6% 58

Vitamin C

39% 35

Thiamin (B1)

29% 0

Riboflavin (B2)

23% 0

Niacin (B3)

16% 3

Vitamin B6

15% 0

Folate equivalent (total)

36% 143

Folate (food)

- 59

Folic acid

- 49

Vitamin B12

14% 0

Vitamin D

86% 13

Vitamin E

15% 2

Vitamin K

38% 46

Sugar alcohols

- 0

Water

- 88
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