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
- 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.
- In a small bowl, combine eggs, cheese, and red pepper. Lightly salt and pepper the bread crumbs, sprinkle on parchment.
- 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.
- 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.
- 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.
- 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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