Cauliflower in breadcrumbs

Cauliflower in breadcrumbs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Cooking Cauliflower Breadcrumbs

  1. Cauliflower (middle head) 1 pc
  2. 2 pcs egg
  3. Milk or water 30 ml
  4. Flour 2 tablespoons
  5. Salt 1/2 tsp
  6. Ground black pepper to taste
  7. Lemon 1 slice or lemon juice - 1 tsp.
  8. Ready breading made from white crackers 100 g
  • Main Ingredients: Cabbage, Bread


Cutting board, Knife, Pan - 3 L, Colander, Deep plate, Bowl, Tablespoon, Tea spoon

Cooking Cauliflower in breadcrumbs:

Step 1: Prepare Cauliflower.

You can cook both fresh and frozen cauliflower. When buying fresh, always choose a head with whole leaves, with strong white inflorescences, without signs of disease. If you buy frozen, then always pay attention to the shelf life; see that the inflorescences in the package are separate from each other (if they were frozen in one lump, it means that the storage mode was violated and the cabbage was thawed and then froze again)

So, we divide fresh cabbage into inflorescences, rinse with cold running water.

We put the cabbage in the pan, pour cold water and put on the stove, salt. If you cook frozen, then it is thrown into boiling water, you do not need to defrost it first.
To prevent the cabbage from turning yellow during cooking, add a teaspoon of lemon juice or a slice of lemon into the water and cook over medium heat without covering the pan with a lid. Water should not boil much - cauliflower contains a lot of vitamin C, which quickly collapses at high temperatures. Cabbage is boiled quickly, enough 10 minutesIf you cook for longer, the inflorescences will begin to fall apart and will not keep their shape.

We discard the prepared cauliflower in a colander, leave it for 15 minutes, so that it cools down, and the water is good in the glass.

Step 2: Prepare the breading.

In order for a dry breading from crackers to stick well to the cabbage, it must first be dipped in a liquid breading. Most often, beaten eggs are used for liquid breading, but they quickly drain and do not envelop the inflorescences well. So, beat eggs, add milk or water (milk, of course, is better), flour, salt, black pepper and mix thoroughly until smooth. Liquid breading is ready.
If you bought a ready-made breadcrumbs from crackers, just pour it into a deep plate. If you do not have a ready-made breading, then for sure there will be one or two slices of browned white bread or loaf, grate them on a fine grater and you will get a wonderful breading.

Step 3: Cook the cauliflower in breadcrumbs.

Cabbage should cool down during this time. Therefore, put the pan on the stove and pour oil, turn on the medium heat.

We take the inflorescences one at a time, first dipped on all sides in a liquid breading.

Then also gently and from all sides breaded in breadcrumbs.

We put inflorescences in a pan and fry on all sides, crackers should become golden brown. We transfer the ready cabbage to a large small plate or dish.

Step 4: Serve the cauliflower in breadcrumbs.

Put cabbage in plates and serve. The most delicious cauliflower, while it is still warm, and the crust is crispy.
Enjoy your meal!

Recipe Tips:

- Cauliflower can not be fried in a pan, but folded boiled inflorescences in a baking dish, pour beaten eggs with cream (or sour cream), without flour, cover with breadcrumbs and bake in the oven until golden brown (about 10 minutes at a temperature of 200 degrees).

- Cauliflower can be served with a delicious sauce, for example, creamy, sour cream, mushroom or garlic.