Breaded Cauliflower

This is a traditional Russian favorite. First the cauliflower is cooked in water, then dipped in egg, rolled in bread crumbs, and sautéed in butter.

Breaded Cauliflower



  • 1 1/2 pounds cauliflower (1 head)
  • 5 teaspoons salt, plus additional for soaking
  • 1 teaspoon sugar
  • 4 quarts water
  • 3 eggs, lightly beaten
  • 1 cup panko bread crumbs
  • 3 tablespoons butter



Place the cauliflower in a pot of salted water.  Cover, and soak for 10 minutes.  Drain, trim off leaves and break the cauliflower off into 2 or 3-inch florets.

Bring a large pot of water to a boil.  Stir in salt and sugar until dissolved.  Add cauliflower, return to a boil, reduce heat and simmer 10 to 15 minutes.  Drain well.

Melt 1 tablespoon of butter in a large skillet.

Dip the florets in the eggs, then in the bread crumbs to coat, and sauté until golden, about 2 to 3 minutes.  Add more butter as needed.

Serves 6.


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