Crispy battered cauliflower

How to make crispy battered cauliflower.

We know that cauliflower is not liked by everyone, especially the little ones who run away when they hear about it.

That is why we are always looking for solutions that manage to incorporate vegetables into our menus without hearing a single complaint and with this crunchy cauliflower recipe we have succeeded.

The fried ones are a great solution to many problems because they transform the less tasty ingredients into delicious snacks. And this is the case of this cauliflower.

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Now, just as we tell you that it is delicious and that everyone will like it, we recommend not to abuse them. This is a dish for occasional consumption.

To give the dish a little vinegar we have prepared a couple of garnishes based on grilled pumpkin and fried leek. Both add added value to cauliflower and make it a high-end recipe and a very complete and interesting single dish.

The finish would be to serve it with a sauce . Among our recommendations are mayonnaise, tartar and aioli, but if you like others, then go ahead with them.

We hope that with this proposal you will be encouraged to eat this vegetable related to broccoli or broccoli, which is very tasty. And that at home triumphs baked in the oven , very simply, baked , in the form of fritters or as a base for a pizza . Imagination to power to eat a lot of vegetables at home.

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Cauliflower preparation. Baking and breading

1. We remove the leaves from the base of the cauliflower and the central trunk, using a sharp knife to do this.
2. We separate the cauliflower florets and wash them well.
3. Heat plenty of water in a large saucepan and add a handful of salt.
4. When it begins to boil, we dip the cauliflower and cook for 10 minutes, removing the smaller pieces a couple of minutes before so that they do not overcook. The cauliflower has to be al dente.
5. Drain well and allow to warm before continuing with the preparation.

Crispy cauliflower breading and frying

1. Meanwhile we prepare a dish with flour, another one with the beaten egg with a pinch of salt and another one with a mixture of the corn flakes, previously crushed, and the oat flakes.
2. We coat each piece of cauliflower in flour, covering all sides.
3. Then we pass them by egg and, finally, by the mixture of corn flakes and oats.
4. Fry in a pan with plenty of hot oil, covering the pieces of cauliflower. If not completely, almost completely.
5. Flip the pieces of cauliflower to brown on all sides. Remove and drain excess oil on absorbent paper before serving with leek and pumpkin garnishes.

Garnish and accompaniment. Pumpkin and leek

1. For the leek garnish. We cut the leek in half, lengthwise, and cut into julienne strips.
2. We put in a container with ice water for five minutes, remove, drain well and dry with absorbent paper.
3. Fry in a pan with plenty of very hot oil. Drain on absorbent paper and season.
4. For the pumpkin garnish. We cut the pumpkin into discs 1 centimeter thick and peel. Spread with olive oil on both sides and season.
5. Heat a frying pan or griddle and mark for 3-4 minutes over medium heat on both sides.
6. We serve the crispy battered cauliflower on a pumpkin base and accompanied by fried leek.

We can also sauce with mayonnaise , aioli or tartar sauce . Accompaniment options there are many, so imagination to power.

You can see all the photos of the step by step in the  crunchy cauliflower recipe . Do not miss any detail and it will be perfect.

Tips for a Perfect Crispy Battered Cauliflower

• As we like the most, this cauliflower is freshly made, when the batter layer is crisp.
• In case of making a lot and having leftovers to take advantage of another day, it is best to heat them in the oven. The batter layer will become crisp like freshly made.
• Do not go overboard with the cauliflower cooking time because it will finish cooking in the oil. It is better to be al dente to become a soft dough.
• The battered egg can be seasoned with garlic powder, herbs, paprika, black pepper, curry or some other spice that you like.
• So that the cauliflower is not greasy, it is important that the oil is very hot and that it passes in it as little time as possible.