It seems that there is something difficult here, but not many housewives can say that they know how to fry cauliflower, not only retaining the whole wonderful complex of vitamins, but also getting a really tasty dish. There is a little trick to ensure such a result is guaranteed. Try cooking, forgetting that you have a vegetable in front of you. Fry the inflorescences as if they are slices of meat or fish, observing all the cooking features: high temperature, enough fat, density, and composition of the breading. No, entrecote you will not work, but surely many will like fried curls.
General principles of cooking fried cauliflower
• To serve the garnish, the inflorescences are fried, dipped in an egg and breaded in breadcrumbs, and they also apply the technology of frying in batter. Adding eggs and vegetables to the inflorescences, they get full-fledged light meals.
• Roast frozen or fresh cabbage. In the first case, the product is thawed, in the second it is simply disassembled by inflorescence. Option with salting is not suitable. Cabbage harvested with this method is more suitable for salads and pickles.
• Inflorescences are dried before thawing after thawing or blanching. This is mandatory and does not depend on the method of frying. Wet pieces will not be able to evenly breaded, the batter from them will drain, and when roasting it will not brown.
• The simpler the recipe is, the tastier the dish will be cold. Many even prefer not just cooled, but deliberately roasted cauliflower in the cold.
How to fry cauliflower quickly in an egg
Ingredients:
• a pound of fresh cauliflower;
• egg - 1 pc .;
• ground pepper;
• white crackers coarse grinding - for breading.
Cooking Method:
1. Remove the leaves from the fork and rinse it in warm water. Place the cabbage on the chopping board up the trunk and cut off the inflorescences one by one.
2. Boil water in a large, preferably enameled, saucepan, add a little salt to it and lower the inflorescences. As soon as the water begins to boil again, reduce the heat so that the broth boils slightly and continue cooking for 10 minutes. Then pour the broth, and put the contents into a colander to cool. 3. Beat the egg with pepper and a little salt. Sprinkle breadcrumbs in a wide bowl.
4. Pour vegetable oil into a frying pan on your finger, put it to warm up on medium heat and wait until the fat is hot.
5. Cool the inflorescences in turn, dip them in the egg, then roll them well in breadcrumbs from the breadcrumbs and dip in hot oil. Fry on all sides until golden brown. Do not put inflorescences close to each other, so that they do not stick together and roasted evenly.
How to fry cauliflower with eggs and cheese
Ingredients:
• small forks, weighing 500 grams;
• three eggs;
• 30 grams of homemade, thickened cream;
• 100 gr. cheese;
• unrefined, but well-purified oil - 1.5 tbsp. l
• spices and herbs to taste.
Cooking Method:
1. Boil the inflorescences separated from the trunk to softness in lightly salted water, transfer to a colander to dry.
2. In a frying pan, melt butter without overheating, add vegetable oil to it and heat it at medium temperature.
3. Put the pieces of cabbage into a heated mixture of fats and fry, turning over each time the bottom side is well browned.
4. In parallel with the roasting, pour eggs into the bowl. Add mild spices selected at your discretion, lightly salted and bring to a smooth beating with a whipping.
5. When browning the inflorescences on all sides, cover them with whipped eggs and continue to fry, stirring constantly until a light brown color appears.
6. Then sprinkle the surface of the dish with fine-grained cheese, cover the pan with a lid and soak for a couple of minutes on minimal heat.
7. When serving, the finished dish is preferably sprinkled with finely chopped greens.
How to Fry Cauliflower in Wine Dauche
Ingredients:
• inflorescences of medium-sized cauliflower - 600 gr .;
• eggs - 3 pcs .;
• dry white wine - half a cup;
• 125 ml of drinking water;
• 150 gr. wheat flour;
• 0.25 spoons of crushed nutmeg.
Cooking Method:
1. Prepare the inflorescences for frying, boil them in salted water for five minutes and dry them from the broth, putting them in a colander. 2. Smashing the eggs, separate the yolks from the proteins. Pour the yolks into a deep bowl and stir with a whisk.
3. Pour water and wine into the yolks, add flour, a little salt and nutmeg, whisk. It is advisable to add a little ground pepper and other spices.
4. Separately, whip proteins into the foam and mix them into the cooked homogeneous “dough”.
5. Heat the “white smoke” vegetable oil and, dipping each inflorescence in the wine steak, fry from all sides until golden brown.
How to fry cauliflower with eggs and vegetables
Ingredients:
• cauliflower (fresh) - 300 gr .;
• large sweet pepper - 1 pc .;
• 1 small tomato;
• some onion feathers;
• four eggs.
Cooking Method:
1. Rinse with water, sweet peppers and tomatoes. Wash and separate the inflorescence from the stem, boil for five minutes in well-salted water and dry.
2. Remove the seeds from the pepper and rinse to wash off the leftovers. Cut the flesh of the pepper into thin transverse strips and cut the tomato into small pieces.
3. In a frying pan, in lean, hot oil, lightly fry the strips of pepper and add inflorescences. You do not need to fry the pepper until cooked, it is enough to soak on low heat for a couple of minutes, occasionally stirring so that the pieces steamed evenly.
4. After three minutes, dip the tomato slices into the pan and, stirring, continue to cook everything together for another five minutes.
5. After that, add some vegetables, stir and, evenly spreading over the whole pan, cover with beaten eggs.
6. Cover with a lid and continue cooking at minimum heat for two minutes.
7. Turn off the heat, soak the dish under the lid for five minutes and serve, sprinkled with green onions.
How to fry cauliflower in beer batter with cheese
Ingredients:
• two eggs;
• kilogram of cauliflower;
• five tablespoons of flour;
• liter of light beer;
• 150 gr. hard cheese;
• freshly ground pepper, black;
• oil, preferably olive, for frying.
Cooking Method:
1. Disassemble the heading into medium-sized inflorescences, put them in a pan with cold water. Add a little salt and bring to a boil over high heat. Then reduce the heat so that the water in the pot only boils slightly and boil for five minutes. Decant the broth, and put the vegetables on a sieve and leave in it. So that the batter does not flow, they must dry well. 2. Add a spoonful of oil to the raw eggs and whisk, bringing the mash up to homogeneity.
3. On a fine grater, rub the cheese into the eggs, pour in the beer, pepper, stir. Slowly pouring flour and constantly intensively beating the mixture, prepare a uniform batter.
4. Pour vegetable oil into the pan and heat it over medium heat. Do not regret, pour about 2 cm to cover the inflorescences by half.
5. Dip dried inflorescences in batter and lower to roast in boiling oil. When on one side the pieces get a delicate golden shade, turn over to the other and also fry it.
How to fry cauliflower with cheese and tomatoes without blanching
Ingredients:
• “Russian” cheese - 100 gr .;
• spices - 1/2 tsp;
• three spoons of frozen butter;
• 200 gr. fresh tomato;
• 500 gr. cauliflower.
Cooking Method:
1. In the preparation of dishes you can use both frozen and fresh inflorescences. Frozen vegetables are thawed in advance, laid out in a colander.
2. Rinse the disassembled cabbage in warm water and dry. If the pieces are large, cut them lengthwise. Cut tomatoes into large cubes.
3. In the heated oil pour in your favorite spices and leave to warm over low heat. As soon as a bright aroma appears, immediately pour in the inflorescences and fry them to a golden hue.
4. Add the tomatoes, lightly salt them, mix and continue cooking under the lid for 20 minutes. Tomatoes will make juice, and cabbage will reach readiness in it.
5. After that, open the lid and check if the juice remains. If so, evaporate it by increasing the heat. In the absence of liquid, sprinkle the dish with chopped cheese on a coarse grater and leave it with a small heat for five minutes under the lid.
6. The finished dish should be served immediately until the cheese is frozen.
How to fry cauliflower - cooking tricks and helpful tips
• To keep blanched inflorescences dark, add a bit of citric acid or freshly squeezed lime or lemon juice to the water. Alternatively, you can add a little table vinegar. Do not cover the pan with a lid, pieces of vegetable may turn yellow. • Pour enough water so that it only slightly covers the inflorescences. Blanched in a large volume of water, they lose their taste and nutritional qualities.
• The taste of the dish will be more saturated if you put a little sugar in the water when blanching.
• If the whole head is boiled a little before cutting in a weak saline solution, it will be easier to disassemble into inflorescences. In addition, the midges, which often live in them, will leave the inflorescences, and the cabbage will not need to be blanched.
• When frying in breading or batter, dip the pieces only in well-warmed fat. Otherwise, the batter will not grab and drain quickly, and breaded inflorescences will not lightly browned.
• By adding large cheese chips or chips to the batter, you can get a very original taste. First of all, it concerns spicy cheeses, but even semi-liquid melted one will do. You can dip the inflorescences in it before breading in breadcrumbs.
• Another version of batter - with pieces of dried sweet pepper. Expand it into small grains and mix into a batter. Make such a batter in small portions, not allowing the pepper to be soaked. In addition to a very presentable look, the dish will also have an original taste.
