Breaded cauliflower with garlic sauce
6 servings
35 minutes
Breaded cauliflower with garlic sauce is a delicate and crispy dish of European cuisine that captivates with its refined taste. The golden crust of breadcrumbs and spices perfectly complements the softness of the blanched cauliflower. Butter adds a special richness, while the garlic sauce made from cream and herbs adds zest. This dish can be served as an independent appetizer or as a side dish to meat and fish. Historically, breaded vegetables became popular in Europe due to the desire to create simple yet exquisite recipes. They are perfect for those who appreciate the combination of lightness and rich flavor.
1
Put the butter in the freezer. Wash and divide the cauliflower into florets. Boil the required amount of salted water.
- Butter: 50 g
- Cauliflower: 1 piece
- Salt: pinch
2
Blanch the florets for 5-6 minutes, then rinse them with cold water and let the water drain.
- Cauliflower: 1 piece
3
Pour flour into a deep plate or bowl and mix with salt and spices. In another bowl, beat the eggs and lightly salt them. Place breadcrumbs on a third plate. Dip the cauliflower florets in flour, then into the egg, and finally into the breadcrumbs.
- Wheat flour: 0.5 glass
- Salt: pinch
- Spices: to taste
- Chicken egg: 3 pieces
- Breadcrumbs: 150 g
4
Grease the mold with butter and place the prepared florets in it. Grate the chilled butter on top. Place the baking tray in the oven for 20-25 minutes at a temperature of 190-200 degrees. Prepare the sauce by mixing crushed garlic with cream, herbs, salt, and pepper.
- Vegetable oil: 1 tablespoon
- Butter: 50 g
- Garlic: 4 cloves
- Cream: 100 ml
- Green: 1 bunch
- Salt: pinch
- Ground black pepper: to taste
5
Place the cooked cabbage on plates and drizzle with sauce.
- Cream: 100 ml