Delicious side-dish.
2 medium head cauliflowers
4 eggs (optional)
1½ cup milk or rice milk
½ cup white all purpose flour
1 cup vegetable oil
2 garlic cloves (sliced)
¼ teaspoon Salt
¼ black pepper
Preparation:
1st Step: Cut the cauliflower into florets and discard the leaves; rinse with cold water;
2nd Step: Boil water in a large pot; add salt and the cauliflowers; Cook it for two minutes and drain;
3rd Step: Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth;
4th Step: Dip the cauliflower florets with the mixture until each floret is coated well;
5th Step: In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil;
6th Step: When the oil is hot, place the whole florets piece by piece on the pan; stir well for two minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.
Six servings
For nutritional facts of this recipe please visit http://www.food.com/345954
2 medium head cauliflowers
4 eggs (optional)
1½ cup milk or rice milk
½ cup white all purpose flour
1 cup vegetable oil
2 garlic cloves (sliced)
¼ teaspoon Salt
¼ black pepper
Preparation:
1st Step: Cut the cauliflower into florets and discard the leaves; rinse with cold water;
2nd Step: Boil water in a large pot; add salt and the cauliflowers; Cook it for two minutes and drain;
3rd Step: Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth;
4th Step: Dip the cauliflower florets with the mixture until each floret is coated well;
5th Step: In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil;
6th Step: When the oil is hot, place the whole florets piece by piece on the pan; stir well for two minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.
Six servings
For nutritional facts of this recipe please visit http://www.food.com/345954
No comments:
Post a Comment