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Cauliflower in Cheese Batter

This delicious dish — a treasure trove of vitamins — will be the star of your table, thanks to its one-of-a-kind flavor and how easy it is to eat. It fits any gathering and goes with any side.

When cauliflower season rolls around, I can't resist making this. Fried this way, it reminds me of fried mushrooms — it looks so pretty on the plate and smells so good that everyone should taste it at least once. I never used to know you could cook it as little florets, and not just in soup. A neighbor taught me: she invited me over and served it, and ever since I've grown cauliflower in my own garden and fry the first of the crop in batter.

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Recipe author
Cauliflower in cheese 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 28 % 5 g
Fats 39 % 7 g
Carbohydrates 33 % 6 g
100 kcal
GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Wash the cauliflower well and cut it into florets with a knife — the smaller, the better.

  3. Step 3:

    Step 3

    Drop into boiling salted water and cook for 15 minutes.

  4. Step 4:

    Step 4

    While the cauliflower cooks, make the cheese batter.

  5. Step 5:

    Step 5

    To do that, mix together the eggs, flour, cheese, salt, curry powder, and garlic.

  6. Step 6:

    Step 6

    I grated the cheese on the coarse side of the grater — I like feeling it in the batter — but you can blend everything smooth if you prefer (whatever you like best).

  7. Step 7:

    Step 7

    Then dip each cauliflower floret into the batter.

  8. Step 8:

    Step 8

    And fry in vegetable oil or butter (whichever you prefer). Serve hot. Enjoy!

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

  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Curry - 352  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Olive oil - 913  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Table salt - 0  kcal/100g

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