The good thing about cauliflower is that it can be used both as a light side dish to any meat or fish dish, and as a main course. The main thing is to fry it correctly and tasty so that the inflorescences remain crispy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cauliflower is a unique vegetable that resembles a curly flower. Its succulent shoots are transformed into bud flower stalks, which are boiled, stewed, canned, fried and much more. They contain a lot of vitamins and nutrients. There is also an easily digestible fiber, which is useful for both adults and children. The vegetable is in demand all year round, but becomes especially popular in late summer and early autumn, when it begins to ripen outdoors in our climatic conditions.
If you have a luxurious cauliflower head tucked away in your fridge. Fresh and crispy, firm and dazzling white, then make a healthy and consistently tasty, mind-blowing and mind-blowing dish out of it. I propose to fry the appetizing fruits, making them crispy, while extremely tender.
- Caloric content per 100 g - 59 kcal.
- Servings - 1 head of cabbage
- Cooking time - 50 minutes
Ingredients:
- Cauliflower - 1 head of cabbage
- Salt - 0.5 tsp or to taste
- Ground black pepper - pinch or to taste
- Refined vegetable oil - for frying
- Drinking water - 50 ml
Cooking crispy cauliflower
1. Wash the cabbage head under running water and pat dry with a cotton towel. Cut the vegetable into individual florets. To make sure that there are no worms or small animals in the cabbage, dip it in a container of cold water and leave it for 5-10 minutes. During this time, the spiders present will crawl out of the inflorescences and float to the surface.
Advice: when choosing cabbage, pay attention to its even color and density of the head, because a quality product is the key to a successful meal.
2. Place the pan on the stove, pour in vegetable oil, heat well and put the cabbage inflorescences. Set the heat to medium and sauté the cabbage, uncovered, for about 20 minutes.
3. When it is covered with a golden crust on all sides, pour a little drinking water into the pan and boil. Then cover the skillet with a lid and simmer the cabbage for 10 minutes over low heat. During this time, the water should completely evaporate. If this does not happen, then increase the heat. When there is no more water in the pan, remove the lid and add oil if necessary. Season the fruits with salt and pepper and fry for another 10 minutes, stirring occasionally over medium heat.
4. Put the finished cauliflower on a dish, garnish with finely chopped herbs and serve. They use it with any side dish or eat it on its own. In addition, cabbage can be poured with beaten eggs and milk and cook fritata or, in our opinion, scrambled eggs.
Tip: it is recommended to put the fried cabbage on paper napkins immediately after frying from the pan - they will absorb excess fat, and the cabbage will remain dry and crispy.
See also the video recipe on how to cook fried cauliflower in an egg.
