Cauliflower is a dietary and healthy product. It is rich in folic and ascorbic acid, vitamin B6, sodium, potassium and phosphorus. It is important not only to cook correctly, but also to choose the cabbage. There should be no spots on the surface of the vegetable; give preference to inflorescences that keep their shape well.
Before cooking in batter, cabbage is divided into inflorescences and washed well. The whole process is divided into 4 stages: boiling the inflorescences until soft, making batter, rolling cabbage in batter and frying in a pan with vegetable oil.
Cauliflower requires careful maintenance, so it's important not to overcook it. If you overexpose it even for a few minutes, the inflorescences will become too soft or may even turn into "jelly". By the way, this vegetable can not only be boiled, but also steamed.
To prepare 500 g of cabbage, you need 2 eggs, 2 tbsp. grated cheese, vegetable oil for frying, 1, 5 tbsp. flour, dry herbs, ground pepper and salt to taste.
The inflorescences are separated and washed, and too large are cut into several parts. Inflorescences are dipped in hot and salted and boiled until the cabbage is cooked, so that it becomes soft, but not boiled.
Then they make batter: eggs in a deep bowl are beaten with herbs and salt, and then flour is gradually and carefully added. You should get a thick mass. And when the inflorescences dry out and cool a little, they are dipped one by one into the batter and placed in a preheated pan to get a golden crust. Sprinkle with cheese before serving.
You can experiment and make a batter with carbonated water, dry white wine, or beer. Dried basil, lemon juice, black pepper, paprika, garlic, turmeric, cilantro, bay leaves, allspice can be added to this dish.
