Deep-fried cauliflower
6 servings
60 minutes
Deep-fried cauliflower is an exquisite recipe from Chinese cuisine that reflects the tradition of a delicate balance of textures and flavors. Tender florets, first boiled with milk and lemon juice, gain softness and a slight sweetness. After being coated in flour and beaten egg, they are sent into boiling oil where they become crispy and golden. The result is a delightful combination of airy lightness inside and an appetizing crust outside. The dish pairs excellently with meat dishes, adding an interesting textural play to them. It not only delights the palate but also provides aesthetic pleasure through the contrast of colors and shapes. Served hot immediately after cooking to enjoy its crispy shell and tender core—an ideal choice for connoisseurs of fine gastronomy!
1
Separate the flowers, rinse the cabbage in cold water with the juice of half a lemon. Bring a large pot of salted water to a boil, add the cabbage and a little milk, and cook uncovered for 20 minutes until soft. Drain the water, trying not to damage the flowers, rinse under cold water, and place on a paper towel to dry.
- Cauliflower: 1 kg
- Lemon: 0.5 piece
- Salt: to taste
- Milk: 2 tablespoons
2
Heat oil in a deep pan to 180 degrees. Dip each flower in flour, then in beaten egg, and fry for a few minutes until the flowers turn golden. Don't fry too many at once - it's better to do it in batches.
- Wheat flour: 50 g
- Chicken egg: 2 pieces
- Sunflower oil: 250 ml
3
Remove the flowers with a slotted spoon and place them on a warmed dish. Serve immediately. This is an excellent side dish for meat.