Fried cauliflower is good for you.

A delicious, healthy vegetable is cauliflower, which is high in fiber.Frying cauliflower in a pan or deep fryer is a great way to add flavor.With a few simple ingredients and techniques, you can make an excellent side dish that even the pickiest eater at your table will happily eat.

Step 1: The cauliflower head needs to be cooked.

The cauliflower head should be submerged in a pot of water.Depending on how cooked your vegetables are, let it boil for about 7 minutes.

Step 2: Remove the cauliflower from the water and place it in a container.

The cauliflower head can be cut into bite-size pieces using a knife.They'll fry evenly if you keep them all the same size.The easier it is to fry them, the more flat the sides are.

Step 3: The batter will be prepared with 2 mixes.

In one container, whisk together 2 eggs and a cup of milk.Combine 1 cup of flour, 2 of salt and black pepper, and a pinch of ground cayenne pepper in a small container.

Step 4: The cauliflower should be dipped into the egg mixture.

Place one floret at a time into the mixture using tongs or a fork.Turn and cover it with the egg batter.

Step 5: The flour mixture will be used to coat the cauliflower.

After dipping a floret into the egg mixture, use the tongs to move it to the container with the flour mixture.The flour should be turned into the Floret until it is well covered.When you are ready to fry them, set the battered florets aside.

Step 6: Put the olive oil in the skillet.

In a large skillet, cook about 2 to 4% of olive oil.To thinly coat the bottom of the skillet, be sure to use enough.When the oil begins to shimmer, you'll know it's hot.

Step 7: The first side of the florets will be fried for 3 minutes.

The florets should be put in the hot oil.If there is a flat side, place the florets down.For about 3 minutes, Fry the first side.The undersides of the florets should be brown.At a time, you can probably fit 8 to 10 florets into the skillet.

Step 8: Place the tongs on the cauliflower and fry it until all the sides are nicely fried.

Some pieces will not have 2 flat sides.Cook the florets on at least 3 sides to make them as crisp as possible.If the part of the Floret touching the hot oil is golden-brown, flip it.If the oil looks low after the initial batches, add a little more to the skillet and let it heat up again before continuing.

Step 9: To remove fried cauliflower from the skillet, put a paper towel over it.

When you fry the cauliflower, use the tongs to transfer the pieces to a paper towel.The paper towel will absorb excess oil.

Step 10: The cauliflower should be eaten warm.

You can dip the florets into sour cream or Greek yoghurt sauce.If you want, you can add fresh chopped parsley.You can store cauliflower in a container for up to 3 days.It's a good idea to keep leftovers out of the fridge for 2 hours after cooking.Fried cauliflower is hot and fresh.Reheat leftovers in an oven for 10 minutes.If you don't avoid microwaving the cauliflower, it will become mush.

Step 11: Take your head out of the cauliflower.

Use a knife to cut it.Try to keep them the same size.If you prefer cauliflower to be more tender, you can boil it first.

Step 12: The batter needs to be prepared

In a large bowl, combine 1 cup of flour, 1 teaspoon of baking powder, 2 cup (120 mL) of cornstarch, and a small amount of salt.Add water and hot sauce.The batter should be smooth.Put out 2 cups of breadcrumbs in a separate bowl.If you want your dish to be less spicy, leave out the hot sauce.

Step 13: The cauliflower should be put into the batter.

To coat it evenly, use tongs to lower each piece.If you want to allow the excess batter to trickle back into the bowl, you have to lift out the floret.

Step 14: The cauliflower is rolled in the bread.

The tongs should be used to place the batter-covered florets into the bowl.Turn the cauliflower pieces to make sure they are thoroughly coated.You can set the florets aside once you've battered them.

Step 15: The oil should be put in the deep fryer.

You can use safflower, vegetable, or peanut oil for this.Wait until the deep fryer reaches a temperature of at least 355 F.If you don't have a deep fryer, fill a skillet with 1 inch of oil and heat it on the stove.

Step 16: The florets will be golden brown after deep frying for 3-6 minutes.

In batches, use tongs to lower the florets.The basket should not be over crowded.The best indication of doneness is to check the batter for a golden brown color.You don't need to move them around or do anything else to get them to join you in the oil.

Step 17: Remove the cauliflower from the paper towels.

Line a plate with paper towels.Transfer the fried cauliflower to the plate and let the paper towels absorb any excess oil.The paper towel should be kept on a plate rather than on the counter.

Step 18: You can serve the cauliflower warm.

When cauliflower is freshly cooked, serve it while it's still hot.If you want to season it with more salt, you can taste it first.Fresh parsley can be used for a nicer presentation.Wrap leftovers in aluminum foil or plastic wrap and keep them out of the sun.

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