Cauliflower is also called that because it means - the color of cabbage. It is mainly grown in Europe and America, but is a native of the eastern Mediterranean.
Cauliflower is a low-calorie food, the main thing in it is water, about 90 percent, but it contains many vitamins - from group B, A, C, K, folic acid, selenium and other useful nutrients. It is an excellent detox, slows down aging, acts as an antioxidant and anti-inflammatory. It is a good food for children with asthma.
This wonderful vegetable food can be eaten both raw and cooked. The culinary imagination stretches to such an extent that cauliflower is considered an ingredient in pickles. Indeed, sauerkraut is very tasty, but the vegetable can find a place in many other recipes, one of which is breaded cauliflower.
Preparing breaded cauliflower looks very easy and effective. It can be done in several steps:
- the vegetable is broken into florets, washed and put in salted water to boil for 10-15 minutes, then taken out and strained. It can also be steamed;
- half a glass of beer is mixed with 2 eggs, 4 tablespoons of flour and 1/2 teaspoon of salt and a breading mixture is obtained;
- heat oil in a deep pan, dip the florets in the breading mixture and fry them, until they aquire a golden color. Then they are placed on a paper towel to absorb the fat in it.
The breaded cauliflower recipe is easy to make, but there are some subtleties that can spoil the look and taste of the dish. The first important thing is to preserve the integrity of the florets during cooking.
If they are boiled for too long, the dish will not turn out good, if the cauliflower is not cooked enough, it will remain hard and after breading, it will crunch. The moment you need is when the vegetable is almost cooked.
It's a good idea not to cut the cauliflower into florets, but to leave it whole and break it up after it's cooked, so it won't fall apart.
The breading should also be well proportioned - egg, flour and beer makes it fluffier.
The addition of basil to the breading mixture gives a wonderful taste to the finished dish.
To garnish the delicious breaded cauliflower, sauces, all kinds of fresh salads, steamed vegetables, or maybe just a little squeezed lemon are suitable.
See also some ideas for:
- cauliflower casserole;
