Excellent classic recipe.
recipe,photo-recipe,cauliflower,Vegetarian dishes,Seasonal recipes
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||0||oz||gram|
|semi skimmed milk 1,5%||0||tsp||litre|
Separate the cauliflower into the buds and rinse under the running water. Place into the saucepan, pour in cca 3 dcl water, salt and let it cook. Part of cauliflower buds will be dipped in a water and part of them will cook above the water in a steam. You can use also steaming pot to make the cauliflower tender. Cook, steam for cca 10 minutes. Then discard the water and let the cauliflower cool. Spread it on the plate to fasten the cooling process.
2. Coating of cauliflower
According to the amount of cauliflower buds, prepare egg coating fluid, so beat 1 egg with 1 tbsp olive oil, with 2 tbsp milk and 1/4 tsp salt. Coat the cauliflower with the fine flour on all sides, dip it into the egg fluid on all sides, finally coat with the breadcrumbs thoroughly.
Heat the oil in the skillet, place in coated cauliflower and fry on all sides until golden. Place paper kitchen towel into the deeper jar where you can place fried cauliflower buds. Paper towel absorbs the excessive oil.
Serve with tartar sauce and boiled potatoes poured with melted butter directly on the plate.