Crispy Cauliflower with Cherry Tomatoes and Parmigiano Reggiano

from Food & Wine

Sangiovese Simmered Pork Tenderloin Pork Medallions with Tomatoes, Prosciutto & Arugula
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Infused with freshness from the cauliflower, tomatoes, and herbs, this appetizer is perfect for your next cocktail party.


  • 3 Tbsp. olive oil
  • 1 Tbsp. grated garlic
  • 1 tsp. chili flakes
  • 1 (14 oz.) can Mutti® Cherry Tomatoes (Ciliegini), drained
  • 2-½ tsp. kosher salt, divided
  • 1 cup loosely packed basil leaves
  • 4 cups vegetable oil
  • 2 cups cake flour
  • 1-½ cups whole milk
  • 2 large eggs, lightly beaten
  • 1 (2 lb) head cauliflower, separated into 1-1/2-inch florets
  • ½ cup loosely packed sage leaves
  • 2 oz. grated Parmigiano Reggiano

How to prepare

  1. Heat olive oil, garlic, and chili flakes in a medium skillet over medium heat until garlic begins to brown around the edges. Add cherry tomatoes. Cook until tomatoes have burst and sauce is slightly thickened, 9-10 minutes. Stir in 1 teaspoon salt and basil.
  2. While tomatoes cook, heat vegetable oil in a heavy large high-sided skillet over medium-high until the surface of the oil begins to shimmer, or a cube of bread browns in 1 minute (360° on a deep-fry thermometer). Whisk together flour, milk, and egg. Using a slotted spoon, dip florets into batter and fry in 2-3 batches until lightly golden and crispy, about 4-5 minutes. Transfer to paper towels with a slotted spoon; season with remaining salt. Add sage to oil; cook 15 seconds. Transfer to paper towels with a slotted spoon.
  3. Place cauliflower and sage on a platter; spoon the cherry tomato sauce over the top. Garnish with cheese. Serve immediately.

Recipe developed in partnership with Mutti® by Food & Wine.