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Battered Frozen Cauliflower

Here's how to make cauliflower taste great. Battered frozen cauliflower can be served on its own or as a side for meat, poultry, or fish. Thaw the florets before cooking—any method you like works.

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Frozen cauliflower in batter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 5 g
Fats 39 % 9 g
Carbohydrates 39 % 9 g
138 kcal
GI: 33 / 0 / 67
    1. Take the cauliflower out of the freezer and, without removing it from the bag, set it in a bowl of hot water for half an hour. 2. In a separate bowl, combine the sour cream and eggs and whisk by hand until smooth, then add the flour, a pinch of baking soda, the salt, and the sugar. Mix until the batter is smooth and free of lumps. 3. Dip each floret in the batter and fry in vegetable oil until golden. Serve garnished with fresh herbs if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g
  • Frozen cabbage - 34  kcal/100g

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