1/2 cup vegetable oil
1 cup Panko
1/4 cup grated Parmesan cheese
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.