How to make
Clean, wash and tear the cauliflower into rosettes. Put the rosettes into boiling salted water for about 5 min.
Take the cauliflower rosettes out and drain them. Beat the eggs, add the beer and beat again.
Add the flour in lots while stirring nonstop, to prevent lumps from forming. Season with salt and stir. The ready breading needs to be the thickness of cake batter.
Dip and roll the rosettes in it, then fry in highly heated oil to a golden color.
Take the breaded cauliflower out onto a plate laid out with baking paper in order to drain out the excess oil. Serve with a sauce of your choice.
