So many great things you can do with a head of cauliflower! We turned this humble vegetable into an enjoyable experience: beautiful morsels of crispy, crunchy, cheesy, baked popcorn cauliflower. A dip on the side and your Panko and Asiago Crusted Popcorn Cauliflower appetizer is served!
The Benefits of Food Blogging
There is one thing I have to say about having started this food blog. It has inspired me in such great ways, and I am also loving working with my wife Nicoletta. Lately I have been craving simple appetizer food and as I was looking at other food blogs I happened upon "I am a Food Blog". I was inspired by a dish she made called popcorn cauliflower.
There are always healthy alternatives
I loved that it was healthy, baked not fried and looked so crispy, something Nicoletta would appreciate and knowing she loves baked cauliflower, I just had to try this recipe. So this one is for Nicoletta. My take on I am a Food Blog's popcorn cauliflower. However, I of course revamped it, to sooth my creativity and which I call Panko and Asiago crusted Popcorn Cauliflower!
Easy, breezy, and beautiful Panko and Asiago crusted Popcorn Cauliflower!
This dish is so easy to make! All you need is:
- a head of cauliflower
- some Panko crumbs, and Italian style bread crumbs
- grated Asiago and Parmigiano cheese
- a couple of eggs
- some seasoning
Now you're set to get these bad boys done. Likewise the preparation is as equally simple to an end result of texture and color!
Fond memories of a time ago
As a kid I always loved making breaded cutlets or batter coated vegetables. Likewise, I still love this process taking those beautiful morsels of cauliflower:
- Firstly, bathing them in the egg wash.
- Secondly, into the crumb dish to be well dusted in the Panko, Asiago, Parmigiano, and bread crumbs.
- Lastly, laid to rest on a parchment lined baking sheet ready for the hot oven!
From coated to a golden crispy brown!
Let's recap, we broke our cauliflower into nice bite size morsels, dipped them in our egg, then into the cheese and bread coating and onto a lined baking sheet! Furthermore time to put them into a nice preheated oven to be baked to a gorgeous golden brown. You can smell the cheeses melting, melding the Panko and bread crumbs, sealing in the juices of the cauliflower.
Nothing but wonderful texture and amazing flavor!
The taste of these amazing crispy coarse texture of the Panko crumbs and a finer texture of crispiness from the Italian bread crumbs being held by the rich egg wash, more so, the melted pungent flavor of the aged Asiago and Parmigiano Reggiano. Absolutely tantalizing!
The inner foodie voice!
Then I thought, self, who is my inner voice, what would be a great dipping sauce to go with these? And immediately, a lightbulb moment, how about a sweet chili, mayo, sriracha sauce?
A wonderful match!
A perfect match for these Panko and Asiago crusted Popcorn Cauliflower! This dipping sauce offers sweet, spicy, and that last kick from the sriracha, delicious and amazing compliment to the crispy coarse golden juicy morsels of cauliflower.
This Panko and Asiago crusted Popcorn Cauliflower is a winning dish in my opinion, but I am biased. Fun for the children and likewise, also the adults. Try this dish and see for yourself, I don't think you'll be disappointed. Also, if you are trying to get your kids to eat their vegetables, this would be one to really consider. The only thing left is to bite into this.
Panko and Asiago crusted Popcorn Cauliflower! Time for an appetizer!
If you're planning a small party, or just having an appetizer night with your family, whip up these wonderfully tasty morsels, and get dipping. More so, it would give us great pleasure to hear from you! Give us a little feedback on this recipe.
Song of the day, an amazing local band hitting the air waves strong: "Smoke Rings" by Royal Tusk.Print
- 1 medium head of cauliflower
- 2 eggs
- a pinch of salt and pepper
- a pinch of paprika
- a dash of onion powder
- a dash of garlic powder
- 1 cup Panko crumbs
- ½ cup Italian-style bread crumbs
- ¼ cup grated Asiago
- ¼ cup grated Parmigiano
- ¼ cup mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- Trim leaves off of cauliflower. Cut cauliflower into small pieces, wash and drain well.
- In a bowl crack eggs in and beat well.
- Add salt, pepper, onion powder, garlic powder, paprika. Mix well.
- In another bowl, combine panko crumbs, Italian bread crumbs, grated Asiago, and Parmigiano.
- Take cauliflower pieces and place in egg wash.
- Drain excess egg and place cauliflower into crumb mixture.
- Coat well and place on a parchment lined baking sheet.
- Preheat oven to 400°F.
- Place cauliflower into the oven and bake till golden brown, approximately 15-20 minutes.
- In a bowl mix mayo and sweet chili sauce, then squeeze sriracha on top of mayo sweet chili sauce mixture.
- Take cauliflower out of the oven and place it in a dish with a small ramekin of the dipping sauce by its side.
- Ready to serve.
If you have some leftover you can freeze them and reheat them in the oven when you're ready to use them again.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: ovenbaked
- Cuisine: vegetarian
Keywords: cauliflower, panko crumbs, Italian style breadcrumbs, Asiago cheese, Parmigiano cheese, eggs, oven baked, vegetarian, appetizer, oven baked,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.