The summer, such a tasty and so healthy vegetable is cauliflower. July inflorescences can not be compared with frost-bitten, asexual winter ones, and therefore it is time to feast on beautiful fresh cabbage. Do you know how to cook cauliflower in batter? There are many ways to cook, we have chosen the best.

Lean batter for cauliflower

The most famous batter is beaten eggs with flour. But not everyone knows that there is a lean option, which is also very tasty. The color of cabbage inflorescences will not be as bright as with yellow eggs, but crunchiness is ensured.

So, the recipe is simple:

  1. 0.5 cups of cold water to connect with 4 tbsp. tablespoons of vegetable oil;
  2. add 1 teaspoon of baking powder, pepper and salt to taste;
  3. introduce 2 cups flour;
  4. dip the boiled inflorescences into the resulting batter and fry in medium-heated oil until golden brown.

You can also fry other vegetables. To make the crust especially crispy, do not spare oil - it is better to deep-fry. In fasting, you can flavor cabbage with tomato sauce, at other times serve as a side dish for fish or meat.

Eggplant cauliflower batter

 

By the same principle, you can cook batter without eggs, but in milk. If soya is used instead of ordinary cow's milk, then you get another lean or vegetarian option.

Prepare a dough that, in consistency, resembles a pancake dough, only a little thicker.

The dough is done like this:

  1. mix milk in equal proportions with water, salt to taste, add ground pepper and your favorite seasonings;
  2. add flour to the density indicated above;
  3. dipping boiled cabbage inflorescences in salted water, put on well-heated oil and fry until golden brown.

Cabbage turns out not worse than the one that we used to do with eggs.

On mineral water

What if the guests are on the doorstep and the house has nothing tasty? Well, maybe a couple of eggs and a luxurious head of snow-white cauliflower are waiting in the refrigerator for their time. This is her and your way out!

Cooking cauliflower in batter on a regular mineral water - believe me, it will be no worse. We’ll tell you how to prepare a batter for cauliflower for a wonderful vegetable dish “from nothing”.

Would need:

  • a cabbage about a kilogram of cabbage;
  • 2 eggs;
  • 6 tbsp. tablespoons of flour;
  • a glass of mineral water;
  • hot pepper - a quarter of a teaspoon.

If there is ground paprika (1 teaspoon), as much curry seasoning and fresh cilantro, then something completely conceptual will turn out.

Put everything except the mineral water in a bowl, beat, add mineral water and beat again. Put cabbage inflorescences in the mixture and mix until evenly coated with batter. Then fry in a small amount of oil until tender. Ready cabbage can be poured with sweet sauce “Narsharab” - in combination with spicy cabbage there will be a completely Asian result.

Beer batter

Cooking cauliflower in beer batter. This is an easy way to fry cabbage if you need an air batter.

To make a batter on beer, you need to mix half a glass of beer with salt (determine the quantity to taste), drive a couple of eggs into it and add 2 tbsp. tablespoons of flour. Stir gently again with a whisk. This is enough to fry a small head of cabbage.

Fry the cabbage as usual, having previously sorted it into inflorescences, boiling for 2-3 minutes and putting it in a colander. After this inflorescence dip in batter, fry over low heat, turning over from all sides.

Cheese batter for cauliflower

 

Cauliflower in cheese batter is a variant of a great side dish and a delicious independent dish. Add hard cheese to the batter, and you will get a product with a pronounced creamy taste, aroma of delicate cheese and an incomparable golden crust on rounded cabbage inflorescences. Inside, the cabbage will be juicy, but outside it is appetizingly fried and crispy.

So, cauliflower with cheese is done like this:

  1. Prepare 3 eggs, half a cup (approximately) of flour, 50 g of cheese, a little sour cream (three tablespoons are enough), salt and pepper to taste.
  2. Beat all the ingredients with a fork (eggs, salt, pepper, sour cream).
  3. Pour the flour, mixing until smooth, so that no lumps remain. Batter should not be liquid. If liquid, add flour until firm.
  4. In warmed vegetable oil, fry the inflorescences of boiled cabbage soaked in batter.
  5. In order not to be too greasy, remove the finished pieces on a paper towel.

Delicious cabbage fried with cheese batter is ready!

Oven baked cauliflower

 

It would be unfair not to recall another way of cooking cabbage - in the oven. You can bake cabbage in cream, with cheese, with minced meat and other additives. We will tell you how simple and tasty it is to make ordinary baked cabbage, which will retain its taste, but at the same time without adding too much oil.

The main thing in this dish, after cabbage, is sauce.

We prepare it by mixing the following components:

  1. 1 chili pepper, a good bunch of cilantro and cut and chop about a dozen leaves of mint in a blender;
  2. add lemon juice (1 tbsp. spoon), 2 tbsp. tablespoons of vegetable (olive oil) and the same amount of water, all turn into mashed potatoes.

While we cook everything else, cover the sauce and send it to the refrigerator.

For batter:

  1. we take half a glass of flour, add half a glass of breadcrumbs to it, salt and baking powder - half a teaspoon each, put a quarter of a teaspoon of ground cumin, turmeric, cayenne pepper, plain ground black pepper, and also Indian spice “Garam Massala” (if any);
  2. pour half a glass of mineral water into this mixture, 1 tbsp. a spoonful of lemon juice and a couple of spoons of vegetable oil;
  3. separately beat a couple of egg whites to the foam, which are carefully added to the batter and mix;
  4. preheat the oven to 240 degrees;
  5. dip the inflorescences of cabbage in batter, then roll in the remaining breadcrumbs and put on a greased baking sheet;
  6. put the pan in the preheated oven for 20 minutes.

Before serving, the baked cabbage is beautifully laid out on a dish, served with mint sauce.

How to make a crispy batter for cauliflower?

In order for the cabbage to turn out with a very crispy crust, you need to replace half the flour with starch when preparing the batter for frying.
Another tip is to fry in a large amount of well-heated oil and in small portions. The more free cabbage in the pan, the better and brighter the crust will be.

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