Cauliflower is coming back and regaining its rightful place in everyone’s kitchens. There is no need to count its benefits, most of us know them all. There is also plenty of information available about the benefits of this magical vegetable. Despite all of good stuff cauliflower provides, many still choose potato side dishes to cauliflower. I believe this generally happens due to lack of cauliflower appreciation or we list cauliflower in the category of acquired tastes. If so let’s try really hard to acquire that taste. It might be a little challenging at first. But I assure you, with a good recipe in hand everything is possible. Experiment with different cauliflower recipes and suitable sauces, enjoy both tastes and benefits.
This recipe in particular calls for frying the cauliflower. I will fry cauliflower, dipped into egg batter. This goes yummy with sour cream in morning school rushes and looks beautiful as a side dish on every occasion.
- 1 medium-large cauliflower head
- 3 eggs
- 1 tbsp salt for boiling cauliflower and 1/8 tsp salt for egg batter
- 4 tbsp milk
- 1/4 cup flour
- 1 cup vegetable oil
Yields: 5-6 servings
First, we need to boil our cauliflower. Use approximately 6 quart pot, so that cauliflower head immerses in water. Measure appropriate amount of water, bring it to boil (without cauliflower in it). As soon as water boils, add 1 tbsp salt and gently place cauliflower head in it. Again, water must cover it. When water comes to boil again, reduce heat to gentle boil, cook for about 30 mins. Some people like their cauliflower softer than the others. if 30 minutes is too long for you, boil it for about 15.
After 30 mins of cooking, start occasionally checking by sticking fork in it. It should be quite soft, but not overcooked. Remove from water, cool it for a little while. In the meantime, you can prepare your egg batter. For egg batter, use 9 inch wide bowl, toss in 3 eggs, 4 tbsp cold milk, 1/8 tsp salt and whisk them until even.
While whisking, gradually add 1/4 cup flour.
Turn cauliflower upside down, holding the leaf-base with hand or fork cut florets from base. Pour 1 cup vegetable oil into 9.5 inch sauteing pan, heat oil. The temperature here is really important. For seasoned cooks it is easy to determine visually. For the rest of us, we can use thermometer or mom’s techniques. If you cook in under-heated oil cauliflower absorbs to much oil and if cooked in over-heated oil crust cooks or burns and inside stays raw.
Dip florets into egg batter thoroughly and fry them until golden.
Oh, I love this one! Though my mom usually blanches cauliflower as cut-up florets