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Cauliflower is a very healthy and tasty vegetable that can be an ideal side dish for fish or meat. Vegetarians will also like it, especially if you try to cook cabbage in a new way, for example, fry it in batter. There are many options for this dish; using various types of dough and breading, you can significantly diversify your menu.
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For cooking, choose young, juicy cabbage of a new crop. If fresh vegetables are not available, buy a bag of fresh frozen cabbage, it retains all the valuable nutritional qualities and micronutrients. Before frying, the cauliflower must be disassembled into small inflorescences, so it will be easier to cook, and the dish will turn out to be tastier. Then wash the vegetable under running water and discard in a colander.
Boil the prepared cabbage in salted boiling water. To keep it whiteness, add some vinegar to the water. If you like crisper inflorescences, you do not need to boil the cabbage, but blanch it in boiling water for a few minutes. Then fold the cabbage on a sieve, let the water drain and pat dry the inflorescences on a paper towel.
Try crispy batter cauliflower and serve it with the traditional sweet and sour sauce. This dish is ideal as a light snack – cabbage inflorescences in a thin dough are served hot, accompanied by a glass of chilled rose or plum wine.
You will need: – 500 g of fresh or frozen cauliflower; – 100 g of wheat flour; – 15 g of potato starch; – 150 ml of milk; – 3 egg whites; – 0,5 teaspoon of salt; – vegetable oil for frying.
Disassemble the cabbage into small inflorescences, rinse them and blanch in salted water. Then fold in a colander and dry. Prepare the batter. In a deep bowl, combine sifted wheat flour with starch and salt. Crack the eggs, separate the whites from the yolks. Combine egg whites with milk and whisk a little. In the center of the flour slide, make a depression and pour the protein-milk mixture into it. Stir the batter and let it sit for 10 minutes.
Pour vegetable oil into a deep frying pan. Dip the dried cabbage inflorescences alternately in the batter so that it completely covers the vegetables. Deep-fry the cauliflower and fry on all sides, turning over with a wooden spatula.
Use refined, odorless vegetable oil for frying.
Finished cabbage should take on a pleasant golden hue. Place the sautéed buds on a paper towel lined plate to absorb excess fat. Keep food warm before serving, but do not cover.
Serve the cauliflower in batter with sweet and sour or hot Chinese sauce. You can buy it ready-made or make it yourself.
You will need: – 2 tablespoons of Chinese plum sauce; – 1 tablespoon of almond petals; – 1 teaspoon of hot pepper sauce; – 1 onion; – 1 tablespoon of vegetable oil; – 50 ml of ready-made chicken broth.
Fry the almond petals in hot vegetable oil. Add diced onions to the almonds, two types of sauces, pour in the chicken broth. Mix everything well and bring to a boil. Cook the mixture for another 2 minutes, then remove from heat and pour into a sauce bowl. Refrigerate and serve with fried cabbage.
If you like hotter spices, replace the Chinese sauce with the prepared Chili sauce.
Try the original English dish – crunchy croquettes with mashed potatoes and cauliflower. This recipe can be used to make a casserole. Put the prepared food in a fireproof dish, pour over the beaten egg, sprinkle with breadcrumbs and bake in the oven. This option is perfect for a light dinner or lunch. Serve the deep-fried crispy balls with green salad and hot or sour sauce.
You will need: – 500 g of potatoes; – 1 kg of young cauliflower; – 3 tablespoons of milk; – 2 tablespoons of butter; – 3 tablespoons of wheat flour; – 60 g of hazelnut kernels; – 2 eggs; -125 bread crumbs; – salt; – vegetable oil for frying; – a few slices of lemon for decoration.
Breadcrumbs can be replaced with fresh bread crumbs
Peel the potatoes and boil until soft in salted water. Mash the tubers into a puree by mixing it with milk. Separately boil the cabbage, previously disassembled into inflorescences. Throw it in a colander, let the water drain. Finely chop the boiled cauliflower.
Melt the butter in a saucepan, add flour and, stirring occasionally, keep the mixture on fire for 1-2 minutes. Add cauliflower and cook for another 5 minutes. Fry hazelnut kernels in a dry frying pan and crush in a mortar. Add nuts and mashed potatoes to a saucepan, stir and cover. Chill the mixture well – first at room temperature and then in the refrigerator, this will take about an hour and a half.
Divide the cooled mass into 16 balls, put them on a greased small plate and place in the cold for another 20 minutes.
Beat the eggs, pour the breadcrumbs onto a plate. Heat vegetable oil in a deep skillet. Dip the cabbage and potato croquettes in an egg and breadcrumbs one by one, then put in a frying pan. Turning them with a spatula, fry the croquettes on all sides until golden brown. Serve hot, garnish with lemon slices. Serve green salad separately.