Doctor's Review: Medicine on the Move

October 17, 2017
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Parmesan crusted cauliflower

1 cauliflower, washed and broken into florets

1 farm fresh egg

2 egg whites

¾ c. (180 ml) breadcrumbs

1 tsp. (5 ml) fresh parsley, chopped

½ c. (125 ml) Parmesan cheese, grated

salt and freshly ground black pepper

Place the cauliflower florets in a steamer or colander over water and steam, covered, for 10 minutes. Allow to cool.

Meanwhile, whisk the eggs together in a bowl and season with salt and pepper.

Place the breadcrumbs, parsley and Parmesan cheese in a freezer bag.

Roll a cooled floret in the eggs then drop in the bag with the breadcrumb mixture.

Shake the bag to completely cover the floret.

Place the floret on a baking sheet and repeat until all the cauliflower is coated in breadcrumbs.

Bake in a preheated 350°F (180°C) oven for 20 minutes or until browned. Serves 4.

Warner Orchards (4817 Lincoln Avenue, RR#3, Beamsville) is a 40-hectare fruit farm owned by the Warner family for generations. On the farm you can buy an assortment of just-harvested produce including strawberries, sweet cherries, apricots, nectarines, raspberries and pumpkins. Vegetables range from eggplant and cauliflower to zucchini and fresh corn. You can buy right from the farm or at the Grimsby farmers market.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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