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Cauliflower in batter in a frying pan

Battered Cauliflower in a Skillet

A simple, easy battered dish! Battered cauliflower makes a great appetizer or side. It pairs beautifully with meat dishes and is delicious with all kinds of sauces.

Pearl

Recipe author

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Composition / ingredients

Servings:

Cauliflower

350

Egg

Flour (1.5 also works)

Milk (or cream)

Vegetable oil (for frying)

150

Mustard

Salt

Garlic (I use garlic powder)

Ground red pepper

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 68 % 26 g

Carbohydrates 21 % 8 g

266 kcal

GI: 43 / 0 / 57

Cooking method

Cooking time: 30 min

Step 1:

Gather all your ingredients (you can use cream in place of the milk).
Step 2:

Break the cauliflower into smallish, medium-sized florets. The bigger the pieces, the longer they'll need to boil.
Step 3:

In a separate bowl, combine the milk, egg, and ground red and black pepper. Add the mustard, garlic powder, and a pinch of salt. Mix well with a fork or whisk. Feel free to add your favorite spices to taste at this point.
Step 4:

Gradually stir the flour into the egg-and-milk mixture, mixing constantly so no lumps form. It'll take about two tablespoons of flour. The batter shouldn't be too thin.
Step 5:

Bring about 4–6 cups of water to a boil in a pot and add a pinch of salt. Drop in the cauliflower florets. Once it returns to a boil, lower the heat and cook for about five minutes. Check for doneness with a toothpick or fork. Don't overcook, or they'll turn to mush.
Step 6:

Drain the cauliflower in a colander and let it cool slightly.
Step 7:

Dip each floret in the batter, coating all sides.
Step 8:

Then roll them in the reserved flour, again on all sides.
Step 9:

Heat the oil in a skillet until very hot. A small pan with high sides is ideal — you'll use less oil and it's easier to work with. Fry the cauliflower in the hot oil over high heat, just a few seconds per side. Set the finished florets on paper towels to blot off the excess oil.

Feel free to customize the batter — stir in a little grated cheese, use breadcrumbs instead of flour, or swap the peppers and garlic for your favorite seasonings. You can even experiment with a spoonful of sour cream in the batter.
Cauliflower is delicious both hot and cold. Serve it with mayonnaise or ketchup, or with a garlicky sour cream sauce and fresh herbs. Enjoy!