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
461
23% daily value
6 servings
                                       
                                            vegetarian
     

Fat

40% 26

Saturated

33% 7

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

13% 40

Carbs (net)

- 37

Fiber

14% 4

Sugars

- 3

Sugars, added

- 0

Protein

33% 16

Cholesterol

25% 75

Sodium

21% 515

Calcium

30% 303

Magnesium

10% 41

Potassium

11% 400

Iron

18% 3

Zinc

10% 2

Phosphorus

39% 271

Vitamin A

9% 77

Vitamin C

78% 47

Thiamin (B1)

30% 0

Riboflavin (B2)

24% 0

Niacin (B3)

17% 3

Vitamin B6

13% 0

Folate equivalent (total)

48% 190

Folate (food)

- 79

Folic acid

- 66

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

15% 3

Vitamin K

76% 61
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