Here I tried my hand at baked cauliflower. It really tastes very, very good, of course, but it is a bit of a mess. Here is my recipe that I tried out:
Photo by Sabine, meinhaushalt.at
Read also: Recipe for bacon chicken, carrot and potato skillet
Remove the leaves and core from the cauliflower, cut everything off just below the small florets and wash thoroughly.
Bring salted water to a boil in a pot and cook the cauliflower florets for about 5–6 minutes.
The cauliflower should be al dente, not too soft or mushy.
Drain the water and let the florets drain well.
Prepare three deep plates: spread the flour on one, beat the 2 eggs with a fork on the next, and put the breadcrumbs on the last plate.
Now bread the cauliflower: first coat it in flour, then dip it in the egg, and finally cover it with breadcrumbs.
Heat oil in a large pot and fry the breaded cauliflower florets until golden brown.
Remove from the oil and let drain well on kitchen paper.
Serve with parsley potatoes and a chive sauce.
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