Fried Cauliflower FloretsAugust 21st, 2010 in Sides by Julia Volhina
Total cooking time: 45min
According to Wikipedia, cauliflower is low in fat, high in dietary fiber, folate and vitamin C. And I think that positions cauliflower as a nutritional vegetable and important part of the daily diet.
My mom boils florets first and then fries with flour and eggs. I like taste of cauliflower fried this way more than just boiled, it is less watery, also eggs and flour bring up a nice addition to taste.
By the way, flour can be replaced with finely ground breadcrumbs, tastes good this way as well. I prefer using bread breading I prepare myself, rather than breading mixtures.
- 1 medium cauliflower head
- 2 eggs
- About cup of all purpose flour
- 2 tablespoons of butter
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Carefully separate cauliflower head into florets, make sure they are more or less of the same size, otherwise it will be hard to cook them evenly; then rinse with cold water:
- Bring a pot of water to boil, add salt and put florets in; simmer for 12-15 mins (make sure water isn’t boiling to much or florets will lose their shape and it will hard to handle them after); the rule of the thumb – cauliflower floret stems should be not too soft, but not too hard either:
- Then carefully move boiled florets to the colander and let the to cool down (till this point cauliflower can be prepared in advance and stored in fridge; rest of the steps can be complete right before serving it):
- Warm skillet over moderate heat with 2 tablespoons of butter (make sure heat isn’t too high so butter doesn’t burn):
- Dip one floret to the flour:
- Crack eggs to the small deep bowl, salt to taste and mix. Dip a floured floret to the egg mixture:
- Put to the warmed up skillet:
- Repeat with several other florets:
- Fry each floret from each side until eggs are cooked through.
- Move cooked florets from the skillet:
- Server warm or cooled down with your choice of a main dish:
Here in Louisiana we dip them in egg first then ITALIAN bread crumbs then deep fried. We make so many we fry them in a huge crawfish pot.
I had something similar in a restaurant lately… they seasoned the flour with cumin which was really nice.
What a vegetable this is. I love how versatile cauliflower is. I so tempted to try your recipe later this week (I have 3 heads of cauliflower waiting for me at home.) I will come back to your site and report on how your recipe turned out for sure! Would you like to take a look at my most recent cauliflower creation? http://cuceesprouts.com/2010/09/marinated-cauliflower-salad/
Your recipe looks delicious :).
I think I can have one more recipe to go over 30, will prepare it in closer future, if will not forget 🙂
Here it is: https://www.enjoyyourcooking.com/main-dish-recipes/cauliflower-pancakes.html
Sorry for delay 🙂
I love cauliflower prepared this way! I also do the same thing with broccoli. I usually steam the cauliflower or broccoli instead of boiling, and fry in oil instead of butter. It’s interesting that you dip the florets in egg first and in flour afterwards; I do the opposite – egg, then flour (or breadcrumbs). I’ll have to try your method and see if the results are different.
Yep, got recipe for broccoli here: https://www.enjoyyourcooking.com/sides/fried-broccoli-side-dish.html
I also like using breadcrumbs for such recipe more than flour, but didn’t have any prepared when made this recipe.
Oops, I meant to say that I do egg first, then flour, while you do the opposite – flour, then egg.
yep, I got that 🙂