Fried Cauliflower

Happy New Year, my dears! It's been a long, oh so long time since I last wrote anything. Unfortunately, everyday life fills up my time so much that I have to cut some activities down to a minimum. Sadly, that includes blogging too. But as soon as I can manage, I'll write a bit, because I'm still cooking and taking notes. I'll keep answering your questions, and you can always find me on FB.

Fried cauliflower ended up on our plates because I felt like having cauliflower a little differently than just with breadcrumbs and butter. The idea of frying cauliflower seemed interesting to me and, on top of that, not too complicated, which lately often helps me decide which recipe to use. Fried cauliflower is very aromatic, tasty, delicate, and can be a meal all by itself. I used sliced almonds for mine, but you can also use ground nuts. The cauliflower can be replaced with slices of zucchini, celery root, kohlrabi or pumpkin.

Fried cauliflower

Directions – Fried Cauliflower:

Wash the cauliflower and divide it into small florets, then sprinkle with lemon juice and season with salt and pepper. Steam for about 10 minutes; the point here is to partially cook the cauliflower, not to cook it all the way through.

Meanwhile, mix the breadcrumbs with the almonds or nuts and put them on one plate. On a second plate, put the flour, and on a third, the beaten egg seasoned with salt and pepper. Coat the cauliflower florets one after another in the flour, then the egg, then the breadcrumb and nut mixture.

Heat the butter with the oil in a skillet and fry the cauliflower until golden brown. Serve with lettuce or a tomato salad and herbed quark.

Enjoy!

Source: “Das grüne Kochbuch” by D. v. Cramm, GU