Recipe by Leiby Fisher

Crispy Breaded Cauliflower

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Parve Parve
Easy Easy
10-12 Servings


- Egg

Mr. Leiby Fisher, of Wesley Kosher Deli, has introduced lighter fare to the takeout line. Instead of deep fryers, at Wesley Kosher Deli they use convection ovens, which can air-fry schnitzel, dips, breaded cauliflower as shown here, and much more.


Crispy Breaded Cauliflower

  • 32 ounces (910 grams) Beleaves Frozen Cauliflower Florets

  • 1 cup light mayonnaise

  • 1 cup crispy fried onions

  • 1 teaspoon salt, plus more for sprinkling

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 cup Glicks Flour (or cornstarch, for a gluten-free version)

  • 3 cups Gefen Panko Crumbs (or gluten-free crumbs), for coating



Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Place mayonnaise, onions, and spices in a food processor and blend until smooth.


Place cauliflower in a large mixing bowl or ziplock bag with flour or cornstarch and mix to coat. Add blended mayo-spice mixture and toss well to coat.


Place the panko crumbs in another bowl. Working with small batches at a time, add cauliflower and toss lightly to coat with crumbs.


If you’re using a convection oven, place cauliflower in a single layer onto a Gefen Parchment Paper-lined baking pan, spray generously with cooking spray, and bake for 12–15 minutes, turning once in middle. For a standard oven, place the cauliflower on a metal cooling rack (such as one used for cookies) and place cooling rack over a parchment paper-lined baking pan. Spray with cooking spray and bake for 20–30 minutes, turning once in the middle and checking for doneness at 20 minutes.


Remove cauliflower from the oven and sprinkle lightly with salt. Serve immediately.


If you want to cut down the calorie count, swap out the mayo and crispy fried onions for onions you’ve sautéed yourself! Just dice and sauté three large Spanish onions in some oil, allowing them to become deeply caramelized and shrink into tiny pieces. Blend the onions with the liquid it’s in and use that instead of mayonnaise and store-bought fried onions. The flavor will be just as delicious, if not more so.


You can use this recipe and process for chicken or other proteins to yield delicious results as well!


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Crispy Breaded Cauliflower

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Claudia M
Claudia M
2 months ago

Hello! Can you make this with fresh cauliflower?
Thank you 🙂

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