Honestly, if not for this dish at one time, which my mother often cooked, I probably would not have loved cauliflower. But crispy crackers work wonders! The cabbage in them becomes so tasty that it is impossible to come off until the last piece. Now I can confidently say that this is one of my family's all-time favorite cauliflower recipes.
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Ingredients:
Cauliflower - 400 g
Large egg - 1 pc.
Bread crumbs - 80 g
Lean oil - for frying
Salt to taste
Ch.m. pepper - taste
How to cook:
Prepare all the food you need. Wash the cabbage. Then dry it lightly.
Disassemble the cabbage into inflorescences. If they are large, cut in half or in thirds. Throw away the cabbage or peel and eat with salt with pleasure, it tastes the same as that of white cabbage.
Boil water in a saucepan, salt it, load the inflorescences and cook for no longer than two minutes, it is important that the cabbage remains crispy. If you like the aromas of spices, then you can add bay leaf and allspice to the water.
After a while, discard the cabbage in a colander, let the water drain completely.
Whisk a large chicken egg in a deep bowl, add a little salt and pepper. Dip the cabbage inflorescences in it.
After eggs, each slice of cabbage thoroughly brew in breadcrumbs.
Heat some refined vegetable oil in a skillet, add cauliflower breaded in breadcrumbs and fry until crispy on all sides. Everything fries very quickly, so stay tuned.
Put the finished inflorescences on paper towels to remove excess oil.
That's all, serve delicious cauliflower in breadcrumbs as a hot appetizer with your loved one sauce or as a side dish to any meat. By the way, when cold, it remains just as tasty and crispy.
Enjoy!
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