How to quickly fry cauliflower at home. A step-by-step recipe with a photo of cooking fried cauliflower without cooking. Nutritional value, calorie content and video recipe.
Despite the fact that seasonal summer vegetables are now on sale, today's article is about the delicious autumn vegetable - cauliflower. This is such a primitive product that just take it and fry it! With cauliflower, all the recipes are simple, so absolutely everyone can cook this vegetable. Today I invite you to try out a very quick recipe for fried cauliflower without cooking. For lovers of this vegetable, the recipe is probably not new. But for those who are just starting to try their culinary skills or introduce cabbage into their diet, the recipe will certainly come in handy. With the help of detailed instructions, even a novice cook can cook this dish.
Fried cauliflower turns out to be very tender with a ruddy and golden crust. It looks very nice on the table, and it is easy and quick to prepare. This is a great stand-alone dish for a full dinner or lunch, and can be served with sour cream or any other sauce of your choice. Also, cabbage will be an excellent side dish for meat or fish. In addition, the vegetable contains vitamin C and a large amount of choline, vitamin B and fiber. This means that dishes from it are not only tasty, but also an excellent tool for the prevention of cancer, diabetes and improve brain function.
- Caloric content per 100 g - 82 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Cauliflower (fresh) - 1 pc.
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Refined vegetable oil - for frying
How to prepare fried cauliflower step by step:
1. From the cauliflower, remove the light green leaves, which should fit snugly against the fork (this is a sign of fresh cabbage). Then wash it under running cold water. To remove the midges, which usually hide there, from the buds, immerse the head of cabbage in a bowl of cold, slightly salted water for 5 minutes. The insects will immediately float to the surface of the water, if any. Then deliver the cabbage, rinse again and let the water drain.
2. Disassemble a dense head of cabbage with white heads into inflorescences. To do this, first cut out the core with a knife, cutting the legs of the flower brushes as close to the trunk as possible. You can throw out the stump.
3. Cut large rosettes into small, approximately equal pieces so that they cook at the same time.
4. Heat the frying pan with vegetable oil well and send the cauliflower there.
There are many ways to prepare this recipe. For example, dip each bite in an egg batter before placing the cabbage in the pan. You can dip the inflorescences in batter and bread with ground breadcrumbs or flour. Then the cabbage will absorb less oil during frying, and the dish will have a much lower fat content.
You can use frozen cabbage for the recipe. You do not need to defrost it, but immediately send it to the pan. But if you cook frozen cabbage in batter, then you should first defrost it a little.
5. Fry the cabbage over medium heat, stirring occasionally, until golden brown, about 15-20 minutes.
6. Season with salt and pepper. Season with your favorite spices if desired.
7. Pour some water into the pan so that the bottom is 1 cm covered. Boil the liquid over high heat and reduce the temperature.
8. Close the pan with a lid and cook the cabbage for 10 minutes, stirring occasionally, over low heat until browned on all sides. The inflorescences will steam and become soft, while remaining crispy on the inside. The finished cabbage should have a soft stem and break easily with a spatula. But if you like cabbage with a softer consistency, then boil it before frying. 5 minutes will be enough.
Use kitchen paper towels to remove excess oil from cooked cabbage, if desired. Then place it on the portioned plates. It can be served hot or slightly cooled down. Serve deliciously fried cauliflower with cheese sauce or sour cream sauce with garlic and herbs.
