Cauliflower in batter - the best recipes. How to properly and tasty cooked cauliflower in batter.

Cauliflower in batter - the best recipes. How to properly and tasty cooked cauliflower in batter.

Ah, this “many-sided” cabbage! By area cultivation in our country, it ranks second among vegetables. Only potatoes overtake it. There are six main types of cabbage, but white and cauliflower are the most common. Of course, color leads in taste and food properties.

Cauliflower soft cream color surprises many with its name. What is it colored, if it has a monochromatic cream shade? And the thing is that it consists of inflorescences, which we eat. Cauliflower must be cut before blooming, otherwise the vegetable becomes coarse and loses its unique taste.

The variety of cauliflower dishes is impressive. From it you can cook soups, salads, cook pies, bake in the oven, fry - there are lots of options. The hostess even adapted to fry it in batter. Not difficult at all, but the result is stunning! However, let's order.

Cauliflower in batter - general principles and methods of cooking

Surely, many of us know what a batter is and what it consists of. Traditionally, these are eggs, salt, flour, or breadcrumbs. And although some are not limited to such a poor list of ingredients, the general principles of cooking cauliflower remain unchanged and are based on three main stages:

- boiling inflorescences;

- preparation of batter;

- wrapping and roasting pieces of cabbage in vegetable oil.

An equally important step is to properly prepare the inflorescences for heat treatment and not to digest them. Cauliflower can be purchased at any time, regardless of the month in the calendar, in the summer - fresh, and in the winter - frozen and prepare an amazing dish, which all family members will be delighted with.

Cauliflower in batter - food preparation

Before cooking, cabbage should be disassembled into separate buds, each of them should be cleaned from dark spots and rinsed in warm water, too thick shoots should be cut in half. And then boil in boiling salted water. In order for the vegetable to retain its rich flavor and aroma, it is recommended to boil it in a small amount of liquid for ten to fifteen minutes (it all depends on the size of the pieces: large ones boil soft a little longer in time). Readiness check with plug. If the teeth are easy enough to enter the pulp, then the cabbage is ready. Immediately remove it from the fire. To prepare batter we will definitely need fresh chicken eggs and finely ground flour. At will, the batter can be “ennobled” with mayonnaise, sour cream, herbs, spices and even beer. However, each hostess has its own secrets of cooking “clothes” for cabbage pieces.

Cauliflower in batter - the best recipes

Recipe 1: Cauliflower in batter according to the classical scheme

One of the most simple, but the most favorite and sought-after recipes for cauliflower in batter. The crisp crust of golden color, enveloping the tender flesh inside, gives the dish not only delicious taste, but also makes it very attractive, satisfying, beautiful and appetizing.


- one kilogram of cauliflower

- four eggs

- three table. finely ground flour

- vegetable oil

- pepper to taste

- salt to taste

- whispering powdered dry greens

- a handful of grated cheese

Method of preparation:

1. Using a knife, divide the cabbage (fresh or thawed) into separate inflorescences, each washed in running water, cleaning from dirt. Pieces should not be too large.

2. Boil water, salted it and dipped inflorescences in boiling water. Cook until cooked (but do not boil it under any circumstances) for about twelve minutes. Alternatively, cauliflower can be steamed.

3. While the cabbage is boiled, cook the batter. To do this, beat the required number of eggs with salt and herbs to a small foam and gradually add three spoons of flour, stirring constantly. Klyar we should get thick.

4. Ready inflorescences we recline on a colander and wait until they dry and cool slightly. After that, we roll down abundantly on each piece in batter and fry in hot oil from all sides until a ruddy appetizing crust is formed. Spread hot slices on a flat plate, sprinkle with grated cheese on top and proceed to use.

Recipe 2: Fried Cauliflower Cauliflower

For the preparation of such cabbage, we need a highly carbonated mineral water. Instead of the fryer (in its absence) it is quite possible to use a deep thick-walled pan or pan. Let's start? Ingredients:

- one cabbage (fresh or thawed)

- vegetable oil (for deep fat)

- one teaspoon of granulated sugar

- allspice

- salt to taste

- two chicken eggs

- 400 gr. flour

- 500 ml of mineral water

- two table. spoons of olive oil (for dough)

Method of preparation:

1. Cabbage (if necessary) thawed, divided into inflorescences, leaving them on low legs, washed. Boil the water and dip the pieces of cabbage into it. Boil them for five to ten minutes (no more). Fold in a colander.

2. Separate the whites from the yolks for batter. Mix yolks with granulated sugar, olive oil, mineral water, pepper, salt and flour. Mix everything until smooth, so that there are no lumps.

3. Next, beat the whites until a thick foam is formed and inject them into the main yolk mass in portions, gently mixing.

4. In a deep frying pan (saucepan) pour a generous dose of vegetable oil and heat it. Then we put each inflorescence on it with a fork, drench it abundantly in batter and immediately send it to the pan. Pieces at least two-thirds should be immersed in oil. Fry, turning, to a beautiful brown crust.

Serve cabbage as a separate appetizer with garlic, tomato or mushroom sauce, or as a hot side dish.

Recipe 3: Cauliflower in cheese and beer batter

Have you ever tasted cheese beer? If not, then it is time to cook and taste. It is cooked easily, but it turns out very juicy, crunchy and tasty. Inside we hide the cabbage inflorescences, which in taste, in combination with the cheese and beer klyar, will resemble mushrooms. Beer, of course, is better to use non-alcoholic. In extreme cases, low alcohol. By the way, in such batter you can cook not only cauliflower, but also sausage, crab sticks, fish, meat, seafood, as well as some vegetables.


- 600 gr. cauliflower

- two eggs

- 4-5 spoons (table) of flour with a small slide

- 60 gr. hard cheese

- 100 ml of beer

- two spoons of vegetable oil

- to taste seasoning, salt

Method of preparation: 1. We divide the cabbage into inflorescences, boil in salted water, a microwave (for max. 4-5 minutes without water) or steamed. Three cheese on a fine grater.

2. Mix eggs with two spoons of butter, whip and pour beer into the mass. All mix, salt, season with spices. Next, add flour and knead until a moderately thick batter is formed. Add cheese to the contents. Again, all the mix, neatly breaking lumps.

3. Pour a large amount of butter into a deep frying pan, thoroughly heat it, dip the cabbage pieces in batter and immediately send it to the pan. Fry to a beautiful crust and serve hot. Enjoy your meal!

Cauliflower in batter - useful tips from experienced chefs

- To keep the cabbage blossoms to retain their natural color and not become watery during cooking, add a small amount of sugar to boiling water (before laying the vegetable). In addition, cauliflower is best boiled in mineral water;

- Spread the roasted cauliflower on a flat plate covered with a thick paper napkin that will “pull” all the excess fat out of the pieces;

- Those who follow a diet can occasionally indulge themselves with a similar dish. However, when cooking cauliflower in batter, it is recommended to follow a number of simple rules: firstly, the batter is made on some proteins (without adding yolks), secondly, soaked inflorescences are best baked in a preheated oven (in the grill mode for about 15 minutes at 230C ) or microwave with minimal fat.

Comments (0)