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: