Crumbed Cauliflower

This makes a delicious accompaniment at barbeques or with roasts. It's an easy recipe to get kids involved with, as they can help with much of the preparation, but care and supervision is of course needed for the cooking processes.


1 head of cauliflower, trimmed into florets

4 eggs

3 tablespoons milk

Plain Flour

3 cups Bread crumbs

Canola oil


Break the raw cauliflower up into medium florets

Boil in salted water until tender, though not soft and floppy

Remove the boiling water (with mum / dads help) and cool the cauliflower on a board or plate to cool
NOTE: You should be able to handle the cauliflower and not have it break apart in your fingers once cooked.

Place the 4 eggs in a bowl with the 3 tablespoons of milk and whisk until well combined and liquid.

On a shallow tray place say 1 cup Plain flour and on another tray place 3 cups of bread crumbs

Then the process is:

Take the cauliflower now cooled in your fingers

Flour it

Egg wash it

Crumb it

Place on another tray ready for cooking with paper towel in the tray so it doesn't peel off the crumbs

Cooking the cauliflower:

Add a good 2 cm of canola oil to a non-stick pan

Heat evenly (not too hot / medium) the crumb should sizzle at first and not burn, but brown the crumb

About half way through you may need to change the oil because the crumbs are burning on the bottom

Drain on paper towel

Place in the oven until you are ready to serve (foil on top)