Cauliflower, Breaded with Capers

by Editorial Staff

Boil cauliflower, breaded in bread crumbs and then deep-fry, capers will perfectly complement the dish.

Ingredients

  • Cauliflower (disassembled into inflorescences) – 1 pc. (600 g)
  • Large eggs – 3 pcs.
  • Parmesan cheese (grated) – 1/3 cup
  • Red pepper, ground – 1/4 teaspoon.
  • Bread crumbs – 1 1/2 cups
  • Salt and black pepper to taste
  • Capers (washed and drained) – 1/4 cup
  • Vegetable oil – 1 1/4 cups
  • Lemon wedges for serving
  • Any sauce at will

Directions

  1. Boil cauliflower inflorescences in salted water for 5 minutes, until soft. Drain the cabbage and rinse under running cold water to stop the cooking process.
  2. In a small bowl, combine eggs, cheese, and red pepper. Lightly salt and pepper the bread crumbs, sprinkle on parchment.
  3. Dip the cabbage inflorescences one by one, first in the egg mass, and then in bread crumbs, put the cabbage on the wire rack. Put the capers on a paper towel, let the cabbage and capers sit at room temperature for about 10 minutes.
  4. Heat 1/4 cup oil in a deep skillet over medium heat, add capers to the pan and fry for about 2 minutes, until crisp. Transfer the capers to a paper towel to drain off excess fat.
  5. Pour the remaining 1 cup of oil into the same pan and heat to high temperature. Put cabbage inflorescences in heated oil (several pieces at a time) and cook until golden brown on all sides, about 4 minutes. Transfer the cabbage to a paper towel.
  6. Place the cauliflower on a serving plate along with the capers and lemon wedges. Serve your favorite sauce with the fried cauliflower.

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