Crispy cauliflower delight: Revolutionizing the classic side dish

Cauliflower served with breadcrumbs, and butter remains popular, but we are increasingly preparing it differently. It is delicious after being baked in the oven and made into patties or salads. A great idea is to fry cauliflower pieces in batter with an unusual addition. It will be incredibly crispy.

Cauliflower fried in pieces in batter is a good idea for a party snack or a side dish. It tastes great hot and cold, and its flavour is perfectly highlighted by sauces, for example, yogurt or mayonnaise-based.

The cauliflower season is in full swing, and you have probably already enjoyed it in many dishes. Some of them are associated with quite a long preparation time. As we know, this vegetable requires cooking, or at least so we thought. This recipe needs to be briefly blanched, significantly reducing preparation time. Batter? Just mix a few ingredients.

The ingredients for the batter are similar to those for pancakes. However, beer distinguishes it. A batter enriched with this bubbly drink gives the cauliflower pieces a golden and crispy coating. Such a coating is delicious and crunchy and additionally prevents moisture loss. The recipe for cauliflower in beer batter involves only a few simple steps, which will not be difficult even for beginners.

Why beer? Not only does it give a characteristic flavour, but it also makes the coating light and fluffy. This method is used for the famous English fish and chips. Fish prepared this way gains in flavour. Beer is also used in marinades. It makes the meat more tender and juicy. This drink in gingerbread recipes surprises no one but is also added to other pastries. Thanks to it, they are more fluffy.

Ingredients:

• 1 cauliflower,
• 475 ml of beer,
• 240 ml of flour,
• 2 eggs,
• 2 tablespoons of vinegar,
• Salt, pepper, curry, paprika to taste,
• Oil for frying.

Preparation method:

1. Combine sifted flour with eggs and beer to create a smooth batter.
2. Season the batter to taste.
3. Cover it with a cotton cloth and set aside for 30 minutes.
4. In the meantime, wash the cauliflower and divide it into pieces. Then, soak it for a few minutes in water with vinegar.
5. Afterward, drain it and briefly blanch in salted water—5 minutes is enough. After draining, let it cool.
6. Then, dip the cauliflower pieces in the batter and fry in well-heated oil. The cauliflower should be golden in colour. Then, place it on a paper towel to absorb the excess oil.