How delicious Battered Cauliflower is, I’m sure that, cooked this way, even children will love it. The cauliflower, previously blanched, is enveloped in a delicious and simple batter, which makes it golden. Generally, my batters are made with sparkling water and flour or by adding yeast to a flour-based mixture with still water. Today, however, I wanted to make a batter by adding an egg. I must say the result was very satisfying and everyone liked the cauliflower. Let’s see how to prepare this delicious main course, which could also be served as a warm appetizer.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Winter
- Energy 292.03 (Kcal)
- Carbohydrates 31.68 (g) of which sugars 4.26 (g)
- Proteins 9.63 (g)
- Fat 15.20 (g) of which saturated 2.87 (g)of which unsaturated 10.54 (g)
- Fibers 6.22 (g)
- Sodium 166.01 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Battered Cauliflower
- 1.75 lbs cauliflower
- to taste salt
- 1.25 cups semolina flour
- 1.06 cups water
- 1 egg
- 2 cups peanut oil
- 1 bunch parsley
Tools for Battered Cauliflower
- 1 Pot
- 2 Bowls
- 1 Hand whisk
- 1 Electric whisk
- 1 Pot
- 1 Plate
- Paper towels
- 1 Colander
- 1 Tongs
Procedure for Battered Cauliflower
Clean the cauliflower by removing the leaves and central stalk. Break it into florets and wash well. The weight indicated among the ingredients is net weight.
Place a large pot of salted water on the stove. Bring to a boil and add the cauliflower.
Once cooked, but not overcooked, drain the florets and set aside. Now, prepare the batter.
In a bowl, place 1.25 cups of semolina flour and add, gradually, 1.06 cups of water at room temperature.
Work with a hand whisk, ensuring there are no lumps, until reaching a consistency that is neither too liquid nor too thick.
Add a pinch of salt. Separate the yolk from the egg white. Add the yolk to the batter and mix well.
Now it’s time for the egg white. Whip it to stiff peaks in a small bowl and add it to the previous mixture, incorporating it perfectly with the whisk.
Meanwhile, place a pot with plenty of oil on the heat and let it warm up to a temperature of 356°F.
Dip the cauliflower florets in the batter, shake off the excess, and immerse them in hot oil.
Turn the cauliflower often until it colors and becomes completely golden.
Remove from the oil and place on a plate with paper towels to absorb excess oil.
Arrange on a serving plate, add a sprinkle of fresh chopped parsley, and serve the cauliflower hot or warm.
Enjoy your meal!
Annamaria’s Tips
If any is left over, store the battered cauliflower in an airtight container for up to a couple of days and reheat it in the oven or an air fryer when consuming.
FAQ (Frequently Asked Questions)
Can I use all-purpose flour?
Sure, but since each type of flour has a different absorption capacity, add the water gradually until you reach the consistency shown in the video.
Is purple or green cauliflower okay too?
Yes, those are fine as well.
