Parmigiano Crusted Cauliflower with Agliata
Ingredients
- 2 cups cubed, day-old or stale rustic Italian bread (without the crust)
- 2 tablespoons red wine vinegar, plus more if needed
- 2 cloves garlic, smashed
- 1/2 cup extra-virgin olive oil
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
- Kosher salt
- Kosher salt
- 1 head cauliflower, cut into bite-size florets
- Peanut or other neutral-flavor oil, for frying
- 1 cup all-purpose flour, plus more if needed
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup freshly grated Parmigiano-Reggiano
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