Cauliflower "in batter"
4 servings
60 minutes
Battered cauliflower is a simple yet exquisite dish of Russian cuisine that gives tender cauliflower a crispy golden crust. Historically, this recipe emerged as a way to diversify the lean menu by replacing meat snacks with a delicious vegetable alternative. The light sweetness of the cauliflower, complemented by the salty hint of the batter, makes the taste delicate and balanced. Variations of the batter allow for unique flavor accents—adding cheese gives it zest, while garlic and herbs fill it with aroma. The dish is versatile: it serves as an excellent standalone snack or a wonderful side dish to meat, fish, or pasta. It is popular both at home dinners and festive tables, delighting with its appetizing appearance and rich flavor.
1
Separate the cauliflower into florets and wash thoroughly under running water.
- Cauliflower: 1 piece
2
Then immerse in salted boiling water for 3−5 minutes and add a pinch of sugar.
- Salt: pinch
- Sugar: pinch
3
Drain the boiled flowers into a plate using a colander.
4
Batter: mix flour, egg, and salt. Then - a mass of options. You can add mayonnaise, sour cream, milk, kefir, tomato juice, greens, garlic, cheese, any spices.
- Wheat flour: to taste
- Chicken egg: 1 piece
- Salt: pinch
5
Whip with a mixer or blender. The batter consistency is like liquid sour cream.
6
Pour olive oil into a deep pan and bring it to a boil.
- Olive oil: to taste
7
Skewer each piece of cauliflower on a fork, dip it first in batter, then in boiling oil. Fry on all sides until cooked.
- Cauliflower: 1 piece
8
This snack is good on its own or as a side dish for meat, poultry, or fish. Cabbage can also be served with spaghetti, as in Italy. Pile boiled spaghetti and top with pieces of battered fried cabbage.
