The crunch of freshly fried cauliflower florets is something I associate with my childhood. These are made by my mom, so the recipe is authentic. The soft inside of each morsel and the slight tang of the lemon juice you squeeze on top of your plate make a really good counterpart to the crunchy and fried taste.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Smoked salmon quesadillas with three-color cherry tomatoes.
Five years ago: Whole wheat goji berry pancakes.
Six years ago: Chicken scallopini (Italian).
Seven years ago: Fruit chaat (Indian fruit salad) (raw vegan).
Eight years ago: Baby making and no cooking :)
Ingredients (serves 3-4):
- 1 large head of cauliflower
- salt
- 2 eggs
- 50-75 g finely ground breadcrumbs
- 1/2 teaspoon ground pepper
- sunflower oil for frying
- lemon juice and fresh tomato wedges to serve (optional)
Cut the cauliflower florets from the stem and wash them. Bring a medium pot of salty water to boil and add the cauliflower florets to it. Boil for 3 minutes then remove, run a bit of cold water on them and drain.
Beat the eggs in a shallow bowl and add salt and pepper. Place the breadcrumbs onto a plate.
Dip each piece of cauliflower into egg and breadcrumbs and then fry in a heavy-bottomed pan, for 2-3 minutes on each side, until golden brown.
Remove excess oil with paper towels if necessary. Serve hot, with lemon juice drizzled on top. It's done, dig in! :)
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