Cauliflower with egg
4 servings
30 minutes
Cauliflower with egg is a refined yet simple dish of French cuisine that combines the tenderness of cauliflower florets with a crispy breadcrumb crust. This dish was born from the desire to highlight the natural flavor of fresh vegetables by adding only light accents like egg and spices. Cauliflower, being a source of beneficial vitamins, becomes soft through boiling in this recipe and then gains an appetizing golden crust from frying. The ease of preparation makes it ideal for both a weekday dinner and an exquisite appetizer on a festive table. It is served hot, accompanied by fresh herbs or a sauce to taste, such as garlic or creamy sauce. Enjoy the elegant flavor of classic cuisine where simplicity meets sophistication!
1
Wash the cauliflower well, divide it into florets, boil in boiling water until cooked, strain through a colander and cool.
- Cauliflower: 500 g
2
In a bowl, beat the eggs and add salt. Dip each cauliflower floret in the egg mixture, coat with breadcrumbs, and fry until golden in a skillet heated with vegetable oil.
- Chicken egg: 3 pieces
- Salt: to taste
- Breadcrumbs: to taste
- Vegetable oil: to taste
3
Remove the pan from the heat. Transfer the contents to a dish and serve at the table.