Cauliflower batter - the best recipes with photos. Cauliflower in batter: the most delicious recipes Very tasty batter for cauliflower

Elena 01/09/2019 21 13.5k.

You can prepare many different dishes from the inflorescences of this vegetable product, but one is considered the most delicious and popular. I'm talking about cauliflower in batter in a frying pan. In terms of popularity, it can be compared with a dish such as. When hot, it is an excellent side dish for meat or fish. It is also good chilled as a cold snack.

On top there is an appetizing golden shell made of thin dough, inside there is juicy tasty cabbage. Actually, this is why the batter was invented by French chefs, in order to retain the shape, tenderness and juiciness of the products that are cooked in it under a crispy, tasty crust during frying.

What is batter? This is a batter for frying small-sized foods in hot fat. By the way, claire, translated from French, means “liquid”.

Although nutritionists are against such preparation of dishes, sometimes, I think, you can treat yourself, because it’s really tasty. The main thing to remember is that the crispy crust of a freshly prepared dish is preserved. You can also eat it the next day, but the effect will not be the same.

Cauliflower in batter in a frying pan - a simple step-by-step recipe

It would seem that there is nothing special in preparing the dish - you dip the product in batter and fry it in hot oil. But nevertheless, there are many recipes and each has its own characteristics. This option will be interesting for those who like cabbage to be crispy inside.

Ingredients:

cauliflower - 700 gr.
eggs - 3 pcs.
flour - 2-3 tbsp. l.
salt - 0.5 tsp.
ground black pepper
frying oil

How to cook:

Do you know that nutritionists call cauliflower “white cottage cheese” because it contains vegetable protein, which can serve as a substitute for animal protein. In addition to this valuable quality, the vegetable contains a high content of vitamins A, B1, B2, B6, C, PP, a lot of potassium, iron, phosphorus, calcium and magnesium.

Cooking cauliflower in a frying pan in protein batter

Some people like a crispy crust, while others like it more tender and airy. Batter on squirrels just belongs to this series. The recipe is also interesting because the inflorescences are boiled in salty-sweet water. Sugar will improve the taste of cabbage and give it a piquant flavor.

Required Products:

cauliflower - 400 gr.
eggs - 2 pcs.
flour - 2 tbsp. l.
salt - 2 tsp.
sugar - 1 tsp.
ground black pepper - 0.5 tsp.
greenery
vegetable oil
butter

Step-by-step recipe with photos:

Cauliflower is very difficult to store. If you see dark spots on the surface, this does not mean that it is spoiled. The fork may have either fallen or been pressed down heavily. Just trim off the dark spots and you’re ready to cook.

Delicious batter for cauliflower with sour cream

A lush and tasty batter is made with sour cream, to which we add paprika, pepper and herbs for flavor. And to fully complement this dish, we will serve it with garlic sauce.

Products for the recipe:

cauliflower - 300 gr.
sour cream - 100 gr.
garlic - 1 clove
egg - 1 pc.
flour - 50 gr.
baking powder - 0.5 tsp.
paprika - 1 tsp.
salt, pepper, herbs
vegetable oil

for the sauce:

sour cream
mayonnaise
garlic

How to fry:

Sour cream in batter can be replaced with kefir or yogurt.

Fry cauliflower in a frying pan in batter with cheese

If you want cabbage with a creamy taste, cook it in cheese batter. This dish will not leave anyone indifferent.

Ingredients:

cauliflower -1 kg.
eggs -4 pcs.
hard cheese - 100 gr.
flour -2 tbsp. l. with a slide
garlic - 3 cloves
dill - a small bunch
salt, pepper - to taste
vegetable oil

Recipe:

Step-by-step recipe for cooking cabbage in beer batter

Established chefs very often prepare batter based on intoxicating drinks - wine, beer, vodka, cognac. Thanks to them, we get that crispy crust that makes battered dishes so beloved by many.

Required Products:

cauliflower - 1 head
eggs - 6 pcs.
beer - 300 ml.
curry - 1 tsp.
ground cilantro seeds - 1 tsp.
vegetable oil

Cooking method:

Video on how to make mineral water batter without eggs

If you are against alcoholic drinks in batter, then you can use carbonated mineral water instead. This recipe is also suitable for a Lenten menu, since it does not contain eggs.

The main secret: use very chilled soda.

Ingredients:

flour - 1 cup or a little less
sparkling mineral water - 1 glass
salt to taste (depending on the taste of mineral water)

Watch the video for the recipe.

Fried cauliflower in a frying pan in milk batter

It is believed that batter made from dairy products is ideal for vegetables. In the recipe above we have already used fermented milk products; in this version we use fresh milk. Another highlight of this batter is starch, which “works” well to achieve the main goal - a crispy shell. By the way, this recipe is also suitable for Lenten dishes, as it is prepared without eggs.

Products for the recipe:

cauliflower - 500 gr.
flour - 1 cup
milk - 1 glass
ice water - 100 ml.
salt - 1 tsp.
baking powder - 1 tsp.
starch - 1 tbsp. l.
ground black pepper
frying oil

Step by step description:

Recipe for cauliflower in a frying pan in breadcrumbs

You can quickly and easily fry the inflorescences in bread crumb batter. The advantage of this recipe is that you don’t need to cook anything extra, just dip the cabbage pieces in the egg, then in breadcrumbs and fry in a frying pan.

Ingredients:

cauliflower - 1 pc.
eggs - 3 pcs.
breadcrumbs
spicy dry herbs
salt, ground pepper
vegetable oil for frying

Cooking method:

Cauliflower in mayonnaise batter in a frying pan

We cannot ignore such a popular product as mayonnaise. No matter how much they talk about the dangers of this sauce, it is still actively used by housewives to prepare a wide variety of dishes. It is also suitable for making batter.

What you need to prepare:

cauliflower - 1 pc.
mayonnaise - 3 tbsp. l.
eggs – 3 pcs.
khmeli-suneli - 1 tsp.
sesame seeds - 1 tsp.
starch - 1 tsp.
flour - 2 tbsp.

How to cook:

Video recipe for cauliflower in a frying pan from Yulia Vysotskaya

Julia's recipes are always original. I suggest you watch in the video her version of preparing curly cabbage, as it is often called by people.

The recipe for cauliflower in batter in a frying pan is simple and straightforward, all cooking methods are similar, but the variety of batter will help you choose the option that suits you.

Bon appetit!

You will get a very tasty appetizer if you cook cauliflower in batter - cheese, beer, egg! We have collected the best cooking recipes for you!

Cauliflower - 400 g
Milk - 100 ml
Water - 4 l
Bay leaf - 2 pcs
Salt (plus for cooking to taste) - 2 tbsp. l.

Chicken egg - 2 pcs
Sunflower oil (plus oil for deep frying) - 5 ml
Dry white wine - 15 ml
Black pepper (freshly ground; to taste)
Basil (dried; to taste)
Sparkling water - 50 ml
Salt (to taste)
Lemon juice (a few drops to better beat the whites)
Wheat flour / Flour - 100 g

First, you need to protect yourself from various bugs that can hide in cabbage inflorescences. To do this, dissolve salt in cold water (1 tablespoon per 1 liter of water). It's 2 liters.

Dip the cabbage into the water and start preparing the batter. But first, set the water in another pan to heat until it boils.

Separate the yolks from the whites.

For now we put the whites in the refrigerator.

Add vegetable oil to the yolks.

Sparkling water. It will add airiness to the batter.

A little dry white wine. Thanks to alcohol, the dough will take up less oil when frying.

Add spices and salt. I had ground black pepper and dried basil.

Whisk everything together.

Gradually add sifted flour.

Place the batter in the refrigerator for 10-15 minutes.

We wash the cabbage and separate it into inflorescences.

The diameter of the inflorescences is about 4 cm.

Add some salt to the water that has boiled by then.

Add milk and bay leaf. Thanks to the milk, the cabbage will remain snow-white, and the bay leaf will remove the unpleasant smell.

Place the cabbage in a colander, place it in water and cook for about 3 minutes.

Remove and rinse with cold water.

Dry with paper towels.

Place it on a board (I covered it with cling film to make it easier to clean later).

Sprinkle flour through a sieve.

This technique is necessary so that the batter does not drain from the cabbage.

Take the whites out of the refrigerator and, adding a pinch of salt and a couple of drops of lemon juice, beat with a mixer until stiff peaks form. At this moment, you need to put a saucepan with oil on the stove to heat up.

Gently fold the whites into the batter.

The whites will give it extra fluffiness.

Dip the cabbage into the batter.

Take out one at a time with a fork and drop into the boiling oil.

Fry for 1-2 minutes on both sides.

Let dry slightly from the oil on a paper towel. By the way, I still had some batter left, and I fried some very tasty savory pancakes from it.

Serve and enjoy!

Recipe 2: cauliflower in batter in a frying pan

cauliflower - a small head;
Selected chicken eggs – 2-3 pcs.;
high-grade wheat flour - approximately 5-6 tbsp. l.;
ground black pepper (mixture of peppers) – a pinch;
salt - to taste;
hard cheese – 50 g (optional);
odorless vegetable oil - for frying.

Separate the cauliflower into small florets, which will then be convenient to fry and eat. To do this, take a sharp knife and cut off the hard stalk. And separate the inflorescences from each other. Then wash, drain in a colander and boil in boiling water until half cooked. This will take about 5 minutes after the water boils again. Taste the cabbage with a knife. If it is soft, you can take it out. Or you can boil a whole head of cabbage, cool it, and only then divide it into inflorescences. Whichever is more convenient for you.

In any case, while the cauliflower is cooking, start preparing the batter. He prepares in an elementary way. But you can always complicate the preparation a little, thereby improving the taste of the finished dish. Beat the eggs into a bowl. You will need 2 or 3, depending on the amount of cauliflower. Add salt and pepper. Add other seasonings as desired. Turmeric will make the batter more yellow. Paprika - red. Dried garlic is piquant. Provençal herbs are aromatic.

Whisk the eggs with salt and spices using a whisk or fork. If desired, take a small piece of hard cheese and grate it on a coarse or medium grater. Add to batter. Cheese will make the battered cauliflower more interesting in taste.

Start adding wheat flour a spoonful at a time, stirring vigorously each time so that no lumps appear in the batter. The finished batter should be thick, but fluid and homogeneous.

Heat vegetable oil in a frying pan. Dip the cauliflower florets into the batter and place on a hot frying pan.

Fry on all sides. Place the finished cabbage on paper napkins to absorb the fat, and then transfer to a plate.

Now you know how to prepare cauliflower in batter, the recipe with photo demonstrated how simple and appetizing this dish is. This fried cauliflower in golden batter is delicious both cold and warm. Serve the appetizer with fresh vegetables.

Recipe 3, step by step: cauliflower fried in batter

Cauliflower in batter turns out to be nourishing and tasty; a step-by-step recipe with photos will help you prepare a tender and tasty dish.

Cauliflower will give you not only a lot of useful substances and vitamins that are in its composition, but will also prevent hunger from bothering you for at least several hours.

Cabbage in batter can be a separate dish or a side dish for another dish at your discretion. You'll love this battered cauliflower recipe.

cauliflower (medium size) – 1 piece;
salt - to taste;
chicken egg – 1 piece;
wheat flour - approximately 6 tablespoons (consistency);
fresh milk – 4 tablespoons;
herbs and spices - to taste;
vegetable oil - for frying

So, cooking cauliflower in batter. First you need to prepare the cauliflower. To do this, wash it thoroughly under running water and then cut it. It is necessary to get small pieces of cabbage.

Place a pan of water on the fire, add salt and add the cauliflower. Let it cook for ten minutes.

While the cabbage is cooking, prepare the batter for it. Take a deep plate and break one chicken egg into it. Beat it with a fork or whisk. Add some flour and salt. Mix well with a whisk to obtain a homogeneous mass.

Pour in a little milk and stir again until smooth. Now add more flour until you get a thick batter. Whisk the contents thoroughly until smooth.

By this time the cauliflower should be cooked. Place it on a plate and let it cool so you can easily handle it later.

Place the frying pan on the stove and pour in vegetable oil. Dip a piece of cabbage in the batter and place it in the pan. Do the same with the remaining pieces.

Fry on both sides until golden brown, just a few minutes on each side. As you can see, preparing cauliflower in batter was not at all difficult.

Place the finished cauliflower in batter on a dish or plate and wait until the oil drains. You can serve with sour cream and herbs, salad, rye bread. The dish is cauliflower in batter, it turns out light and tasty.

Recipe 4: Cauliflower in sparkling water batter

A few words about choosing cauliflower: try to buy small, beautiful heads with light and intact inflorescences. The freshness of cauliflower is always indicated by the dense, juicy and not flaccid light green leaves that surround the head of cabbage. Frozen cauliflower is also suitable for this dish - let it thaw for a while in the refrigerator, then drain the liquid and dry the inflorescences.

You can use almost any batter for this dish; there are a huge number of recipes (using plain water, kefir, milk and even beer). I suggest making a very simple batter based on ice-cold, highly carbonated water, thanks to which the finished dough will delight you with airiness. In addition, I advise you to add a little strong alcohol, which will make the batter especially crispy.

cauliflower – 400 gr
sparkling water - 120 ml
wheat flour - 130 gr
potato starch - 50 g
chicken egg - 1 pc.
vodka - 1 tbsp.
vegetable oil - 250 ml
salt - 0.5 tsp.
ground black pepper - 1 pinch

To prepare this simple and tasty dish, take cauliflower, highly carbonated water, wheat flour (premium or first grade), potato (or corn) starch, a medium-sized raw chicken egg, vodka, salt and ground black pepper. We will fry the cauliflower in batter in refined vegetable oil (I use sunflower oil).

You can use either fresh or frozen cauliflower for this dish. First of all, let's process the fresh one - thoroughly wash the head of cabbage, dry it and separate it into inflorescences, simply cutting them off with a knife. If these same inflorescences are too large, you can cut them lengthwise in half or into quarters. 400 grams is already prepared cauliflower, you can use as much as you have.

Depending on personal preference, you can soften the cauliflower. So, for example, if you like soft and tender inflorescences, you need to pre-boil or steam them. For those who prefer the finished cauliflower in batter to have a slight crunch, this point is superfluous. I find it most convenient to steam cauliflower in a slow cooker for 5-7 minutes.

In the meantime, let's prepare the cabbage batter. To do this, break one chicken egg into a suitable bowl, add about 50 milliliters of ice-cold (put it in the freezer in advance, but make sure it doesn’t become icy) sparkling water, salt and ground black pepper to taste. Mix everything with a fork/whisk or beat with a mixer until smooth.

Stir and look at the consistency (about the same as low-fat sour cream). The batter should not be too thick and not too liquid, that is, such that it sticks well to the cauliflower inflorescences. If your batter turns out runny, add more flour, otherwise the batter will drip off the dough. Thick - dilute with water (otherwise it will be quite problematic to distribute it over the entire surface of the inflorescences in an even layer).

Our cauliflower was steamed in 5 minutes - it can be easily pierced with a toothpick, but remains just as dense and elastic. You don’t need to hold it for a long time, otherwise the delicate inflorescences will fall apart and spread, and we still have to fry them in batter. Let them cool a little so as not to burn your hands.

In the meantime, let's make the breading. To do this, simply mix 30 grams of sifted wheat flour with a pinch of salt and ground black pepper.

Bread the cabbage florets in flour and shake off the excess. Thanks to the breading, the batter will stick to the pieces better.

Now we will fry the cabbage in batter. To do this, it is best to choose some kind of deep and narrow enough dish to reduce the consumption of oil for frying to a minimum. Pour odorless vegetable oil into a saucepan in advance, heat it thoroughly and add the first batch of inflorescences.

Fry the cauliflower over medium heat until golden brown. Then we do the same with the next batch of prepared inflorescences. You can control the degree of browning to your liking.

Serve our simple and tasty dish immediately hot with any sauce of your choice. When prepared correctly, the batter will delight you with crunch and airiness, and the cauliflower will be tender and juicy. Prepare for your health!

Recipe 5: Cauliflower cooked in sour cream batter

cauliflower 1 pc.

For the batter:

flour 5.5 tbsp.
sour cream 2 tbsp.
egg 2 pcs.
pepper and salt to your taste.

First you need to get rid of the leaves, also remove the stalk and black spots.

Next, place the vegetable in a saucepan, salt the water, bring to a boil, and cook for 15 minutes. Be careful - cauliflower can overcook very quickly, so check with a knife every now and then for doneness. If he enters without effort, then turn off the fire.

The batter cooks quickly, so to save time we’ll make it while our main product is cooking. We connect all the components together. The result should be a creamy mass. If the liquid is thin, add a little flour.

We divide the cabbage into inflorescences, level each one with a knife so that they turn out more even.

If you are on a diet, then at this stage you can finish preparing the dish - the cabbage is already very tasty, you can enjoy the dish. If you really want to cook a vegetable in batter, then let's get started!

Dip each inflorescence in the batter so that they are well soaked.

Coat the frying pan with oil and heat it up, add the cabbage and fry until golden brown.

To add tenderness to the dish, you can prepare the sauce separately or simply add butter to the cabbage. In this case, it will be very tasty and satisfying. Bon appetit!

Recipe 6: how to cook cauliflower in batter

1 kg. cauliflower
2 eggs
2 tbsp. spoons of flour
butter
greens optional

The recipe seems simple, but the cabbage turns out very tasty. The first thing I do when preparing cabbage is to separate it into florets.

If you have large cauliflower, and therefore its inflorescences are large, then they can be cut in half.

The cauliflower is beautiful, white, without any damage or dark parts. If you buy cauliflower at the market, try to take cabbage that is not damaged and not limp.

I put a pan of water on the fire, add salt to the water and wait until the water boils. The water should be well salted.

When the water boils, add the cauliflower to the water and cook for 7 minutes. I cooked 10, which is a lot. Because the cabbage was very soft.

Then you need to drain the water from the cabbage. You can remove the cabbage with a slotted spoon. Or you can strain it in a colander.

For one egg I add one tablespoon of flour. Therefore, for 2 eggs - 2 tbsp. spoons. And if you have a lot of cabbage, then you will need 3-4 eggs for the batter.

I whisk the eggs, flour and salt, but not to the point of fanaticism, this is not biscuit dough. You can add milk or sour cream to the batter, but I don’t. I prefer to pour fresh sour cream on top of the already prepared cabbage.

Then each cauliflower inflorescence needs to be placed in batter. In the meantime, you need to put the frying pan on the fire and add butter to it.

Once the butter has melted and the pan is hot, you can fry the cauliflower. Dip each cabbage inflorescence in egg batter and place in a frying pan.

It’s better to do this one inflorescence at a time, because if you put all the cabbage in batter and then put it in a frying pan it will just be porridge.

Fry the cauliflower on both sides until golden brown. And so we fry all the cauliflower inflorescences.

There is no need to stew cauliflower, nor do you need to cover it with a lid when cooking. It is important for us to fry each inflorescence until golden brown.

Ready cauliflower can be served either hot or cold. It turns out delicious either way.

Once you try cauliflower, it is impossible to refuse it another time. Very tasty, tender, unusual, with a crispy crust.

Recipe 7: cauliflower in batter with cheese (step by step with photo)

cauliflower - 1 pc.;
quail eggs - 10 pcs.;
hard cheese - 150 grams;
salt - to taste;
Provençal herbs - to taste;
flour - 1 tbsp;
sunflower oil - for frying;
greens - for decoration

First you need to clean the head of cabbage from dark spots, if any. And wash well.

Then divide into inflorescences, place in a saucepan, add water and put on fire. Do not cover with a lid! After boiling, screw on and cook for 7-10 minutes.

While the cabbage is cooking, you can prepare the cheese batter. To do this, take quail eggs (can be replaced with chicken eggs) and hard cheese.

Beat the eggs a little with a whisk.

Add salt and herbs.

Stir and add hard cheese, grated on a fine grater.

Mix again and add flour.

Stir until smooth. Add cooked cauliflower to the batter, after dividing it into even smaller parts.

Dip the cabbage pieces completely in the batter and place in a preheated frying pan with sunflower oil.

Fry on both sides until golden brown.

When all the batter is used, and there is still cabbage left, it can be made as a preparation for the winter. To do this, put small pieces in bags and place them in the freezer. In the future, to use this cabbage, you need to defrost it and fry it in the same way or in any other way.

So, put the bags in the freezer, and decorate our fried golden cabbage with herbs and serve. Best consumed warm.

Recipe 8: cauliflower fried in cheese batter

Cabbage fork – 1 pc.;
Chicken egg – 2-3 pcs.;
Flour – 1.5-2.5 tbsp. spoons;
Cheese – 65 g;
Salt;
Ground black or red pepper;
Vegetable oil for frying.

We place a ripe piece of cauliflower on a cutting table, get rid of the leaves and carefully examine it - yes, don’t be surprised by this. Cabbage caterpillars often hide inside the fork. Using a knife, cut off the prettiest inflorescences. It is advisable to keep the small stem to make it easier to dip the vegetable heads into the dough.

Under no circumstances should we tear off the balls with our hands - we need approximately the same and strong shape of the flaps. We lay out everything that we managed to cut more or less evenly on the board.

We place the inflorescences in a double boiler for 15 minutes or blanch in boiling water - choose the method that is convenient for you and with this, in fact, the preparation of the “curly beauty” is completed.

Salt and pepper - this is purely to your taste. Beat well.

Add finely grated cheese, and chop whatever is available. Mix lightly.

Add a little flour, but so that the mixture does not turn out too thick.

We check with a spoon and if the mixture slowly drains from it, it is a perfect batter.

Holding the inflorescences by the shoot of the head, carefully dip them into the dough, trying not to press too hard on the cabbage.

We use a cauldron with high edges and a small bottom diameter. This dish perfectly maintains the heating temperature and holds 7-8 cabbage balls. We preheat our experimental “deep fryer” with half a glass of vegetable oil and cook the cauliflower in batter, periodically turning it on different sides.

Place the golden inflorescences in a colander and let the excess fat drain. Also, for this purpose, it is not forbidden to use a paper towel on which the cabbage balls are carefully laid out. The easiest way to remove fried cabbage is with tongs.

Serve the dish as an appetizer or side dish. Cauliflower fried in batter goes well with meat. For those who are indifferent to meat, we offer an option with tomato or garlic sauce - prick a crispy ball onto a fork or a part of it formed with a knife, dip it in a small amount of ketchup and eat.

Recipe 9: how to make cabbage in batter with garlic sauce

We cook cauliflower in cheese batter, which provides the appetizer with an excellent taste and a golden crust. A sauce made from sour cream, parsley and garlic emphasizes the merits of the dish, adding piquancy and spiciness. The vegetables turn out crispy on the outside and tender on the inside, an ideal recipe for the summer menu!

cauliflower – 800 g;
wheat flour – 150 g;
chicken eggs – 3 pcs.;
hard cheese – 100 g;
sunflower oil – 100 ml;
salt - to taste;
ground paprika – 0.5 tsp;
parsley - a few sprigs,
for the sauce: sour cream – 150 g, garlic – 2 cloves, parsley.

We will disassemble the head of cauliflower into inflorescences.

Wash the cabbage and place it in a deep saucepan with boiling water. Boil in salted water for 7-10 minutes until half cooked.

Place the cabbage florets in a colander and pour over ice water to stop the cooking process. Let the vegetables sit for a few minutes to allow the water to drain.

Meanwhile, prepare the cheese batter. Grind the hard cheese on a fine grater and pour it into a deep bowl.

Beat three eggs into the grated cheese.

Then add ground paprika and, if desired, a little salt to the egg-cheese mixture (keep in mind that the cheese is also salty). For flavor, add finely chopped fresh parsley.

Mix the cheese batter thoroughly, achieving a uniform consistency.

Roll the cooled cabbage in wheat flour so that the batter sticks to it better.

Then dip the inflorescences into the prepared cheese batter, achieving an even coating.

Heat a frying pan with vegetable oil and place the prepared pieces of cauliflower on it. Fry the vegetables over medium heat until golden brown, turning them periodically with a fork so that they are golden on all sides.

Place the finished cauliflower on paper towels or napkins to remove excess fat.

Let's prepare the garlic sauce. Add garlic cloves passed through a press to sour cream with a fat content of more than 20%.

Then add chopped herbs - parsley, cilantro or dill.

Stir the sauce until smooth and serve along with fried cabbage.

Recipe 10: Cauliflower in crispy beer batter

1 medium head of cauliflower,
for batter:
¾ cup flour (cup=250ml),
½ cup of beer
1 large egg,
salt,
pepper,
vegetable oil for frying.

Make the batter: whisk the flour, egg and beer. Salt and pepper. The batter turns out very crispy thanks to the beer.

We separate the cabbage into inflorescences. I like large pieces, but you can make smaller ones.

Throw the cabbage into boiling, salted water and cook for 5-7 minutes.

Place the cabbage in a colander and wait until it cools a little and the water drains well. Heat the oil in a frying pan, about 1 cm deep. Dip the cabbage pieces into the batter.

The most summer vegetable, so tasty and so healthy is cauliflower. July inflorescences cannot be compared with frozen, asexual winter ones, and therefore it’s time to enjoy beautiful fresh cabbage. Do you know how to cook cauliflower in batter? There are many ways to prepare the dish, we have selected the best.

The most famous batter is beaten eggs with flour. But not everyone knows that there is a Lenten version, which is also very tasty. The color of the cabbage inflorescences will not be as bright as with yellow eggs, but crispness is guaranteed.

So, the recipe is simple:

Combine 0.5 cups of cold water with 4 tbsp. spoons of vegetable oil;
add 1 teaspoon of baking powder, pepper and salt to taste;
add 2 cups of flour;
Dip the half-cooked inflorescences into the resulting batter and fry in medium-heated oil until golden brown.

You can also fry other vegetables. To make the crust extra crispy, do not skimp on oil - it is better to deep fry. During Lent, you can flavor cabbage with tomato sauce; at other times, serve it as a side dish for fish or meat.

Cauliflower batter without eggs

Using the same principle, you can prepare a batter without eggs, but with milk. If you use soy milk instead of regular cow's milk, you get another lean or vegetarian option.

Prepare a dough similar in consistency to pancake dough, except a little thicker.

The dough is made like this:

mix milk in equal proportions with water, salt the mixture to taste, add ground pepper and your favorite seasonings;
add flour to the thickness indicated above;
Dip cabbage inflorescences boiled in salted water, place in well-heated oil and fry until golden brown.

The cabbage turns out no worse than the one we are used to making with eggs.

On mineral water

What to do if guests are on the doorstep, and there is nothing tasty in the house? Well, maybe a couple of eggs and a luxurious head of snow-white cauliflower are waiting in the refrigerator. This is her and your way out!

We cook cauliflower in batter using regular mineral water - believe me, it won’t be any worse. We'll tell you how to make cauliflower batter for a wonderful vegetable dish from scratch.

Required:

a head of cabbage about a kilogram;
2 eggs;
6 tbsp. spoons of flour;
a glass of mineral water;
hot pepper - a quarter teaspoon.

If you can find ground paprika (1 teaspoon), the same amount of curry seasoning and fresh cilantro, you will get something completely conceptual.

Place everything except mineral water in a bowl, beat, add mineral water and beat again. Add cabbage florets to the mixture and stir until the batter is evenly coated. Next, fry in a small amount of oil until done. The finished cabbage can be poured with the sweet Narsharab sauce - in combination with spicy cabbage, the result will be completely Asian.

Beer batter

Cooking cauliflower in beer batter. This is an easy way to fry cabbage if you need an airy batter.

To make a beer batter, you need to mix half a glass of beer with salt (determine the amount to taste), beat in a couple of eggs and add 2 tbsp. spoons of flour. Mix everything carefully with a whisk again. This is enough to fry a small head of cabbage.

Fry the cabbage as usual, after disassembling it into inflorescences, boiling for 2-3 minutes and draining in a colander. After this, dip the inflorescences in the batter and fry over low heat, turning them over on all sides.

Cheese batter for cauliflower

Cauliflower in cheese batter is an excellent side dish and a delicious dish on its own. Add hard cheese to the batter, and you will get a product with a pronounced creamy taste, the aroma of delicate cheese and an incomparable golden crust on the rounded cabbage inflorescences. The cabbage will be juicy on the inside, but deliciously fried and crispy on the outside.

So, cauliflower with cheese is made like this:

Prepare 3 eggs, half a glass (approximately) of flour, 50 g of cheese, a little sour cream (three tablespoons is enough), add salt and pepper to taste.
Beat all ingredients with a fork (eggs, salt, pepper, sour cream).
Add flour, stirring until smooth, so that there are no lumps left. The batter should not be liquid. If it is runny, add flour until smooth.
In heated vegetable oil, fry the boiled cabbage inflorescences dipped in batter.
To avoid it being too greasy, remove the finished pieces onto a paper towel.

Delicious cabbage fried with cheese batter is ready!

Cauliflower baked in the oven

It would be unfair not to remember another way to cook cabbage - in the oven. You can bake cabbage in cream, with cheese, minced meat and other additives. We will tell you how simply and tasty it is to make ordinary baked cabbage, which will retain its taste, but without excessively adding oil.

The main thing in this dish, after the cabbage, is the sauce.

We prepare it by mixing the following components:

1 chili pepper, a good bunch of cilantro and a dozen mint leaves, cut and grind in a blender;
add lemon juice (1 tbsp), 2 tbsp. spoons of vegetable (olive oil) and the same amount of water, turn everything into puree.

While we prepare everything else, cover the sauce and put it in the refrigerator.

For the batter:

take half a glass of flour, add half a glass of breadcrumbs, salt and baking powder - half a teaspoon each, a quarter of a teaspoon each add ground cumin, turmeric, cayenne pepper, plain ground black pepper, as well as the Indian spice “Garam Massala” (if available);

To make the cabbage with a very crispy crust, when preparing the batter for frying, you need to replace half of the flour with starch.
Another tip is to fry in large quantities of well-heated oil and in small portions. The more relaxed the cabbage is in the pan, the better and brighter the crust will be.

If you are using fresh cauliflower, you must first separate it into florets. We wrote in detail about how to do this in.

IriGri/depositphotos.com

Ingredients

1 head of cauliflower;
2 eggs;
180 ml water or milk;
100 g flour;
salt - to taste;
2 tablespoons vegetable oil + for frying.

Preparation

Place the inflorescences in boiling water for 2-3 minutes. Then drain in a colander and rinse with cold water.

Beat eggs with water or milk. Add flour, salt and butter and mix thoroughly.

Heat enough oil in a frying pan or saucepan so that the cabbage can float freely. Dip the inflorescences into the batter in parts and fry, stirring, for about 5 minutes.

YouTube channel Tasty

Ingredients

100 g flour;
1 teaspoon paprika;
2 teaspoons dried garlic;
½ teaspoon ground black pepper;
salt - to taste;
180 ml regular or plant milk;
1 head of cauliflower;
60–100 g hot sauce;
1 tablespoon honey.

Preparation

Combine flour, paprika, garlic, pepper, salt and milk. Place the cabbage there and mix well so that the inflorescences are completely covered with batter.

Place the dough in one layer on a baking sheet lined with parchment. Bake for 20 minutes at 230°C.

Mix hot sauce, oil and honey. Brush each inflorescence with the resulting sauce. Place in the oven for another 10–15 minutes.

3. Cauliflower fried in spicy egg batter on water

myviewpoint/depositphotos.com

Ingredients

1 head of cauliflower;
2 eggs;
60–100 ml water;
130 g flour;
2–3 cloves of garlic;
several sprigs of parsley;
1 tablespoon ground cumin;
2 teaspoons paprika;
1 teaspoon chili powder;
¼ teaspoon turmeric;
salt - to taste;

Preparation

Boil the inflorescences in boiling water for 2-3 minutes. Drain in a colander and rinse with cold water.

Beat the eggs. Continuing to beat, pour in the water and then add the flour. Add chopped garlic, finely chopped parsley, cumin, paprika, chili, turmeric and salt. Place the cabbage in the batter and stir.

Heat oil in a saucepan or frying pan. The cabbage should float freely in it. Place the inflorescences in the oil in portions and fry, stirring, for about 5 minutes until golden brown.

4. Cauliflower fried in egg-sour cream batter with cheese and mustard

koss13/depositphotos.com

Ingredients

1 head of cauliflower;
salt - to taste;
2 eggs;
1–2 tablespoons of sour cream;
100 g hard cheese;
¼ teaspoon of soda;
several sprigs of dill;
2 teaspoons mustard powder;
2–3 tablespoons flour;
vegetable oil - for frying.

Preparation

Place the cabbage florets in boiling salted water and cook for 2-3 minutes. Drain in a colander and rinse with cold water.

Beat eggs with sour cream, finely grated cheese, soda and chopped dill. Add mustard powder, flour and salt and mix thoroughly. Cover the cabbage with batter.

Heat enough oil in a saucepan or frying pan so that the cabbage floats freely in it. Place the inflorescences there in parts and fry, stirring, for about 5 minutes until golden brown.

JuliaMikhaylova / depositphotos.com

Ingredients

2 eggs;
70 g flour;
70–80 g breadcrumbs;
50 g parmesan;
1 teaspoon paprika;
1 teaspoon dried oregano;
½ teaspoon ground white pepper;
some chili flakes;
salt - to taste;
2 tablespoons vegetable oil;
½–1 head of cauliflower.

Preparation

Beat the eggs, add flour and stir. Separately, combine breadcrumbs, finely grated Parmesan, garlic, paprika, oregano, white pepper, chili, salt and black pepper.

Line a baking sheet with parchment and grease it with oil. Dip the cabbage in the batter, roll in breadcrumbs and place in a single layer on a baking sheet. Place in an oven preheated to 220°C for 20–30 minutes.

6. Cauliflower fried in beer batter with lemon-honey glaze

YouTube channel ByronTalbott

Ingredients

130 g flour;
¼ tablespoon of soda;
salt - to taste;
180 ml of any beer;
4 tablespoons lemon juice;
1 head of cauliflower;
vegetable oil - for frying;
80 g honey;
1 tablespoon brown sugar;
1 teaspoon apple cider vinegar;
1 teaspoon dried garlic;
some chili flakes;
1 teaspoon finely grated lemon zest;
½ tablespoon cornstarch;
some fresh thyme.

Preparation

Combine flour, soda and salt. Pour in the beer and mix thoroughly. Add 1 tablespoon lemon juice.

Heat the oil in a saucepan or frying pan thoroughly. There should be enough of it so that the cabbage can float freely. Dip several inflorescences into the batter and place them in the oil. Fry, stirring, 3-4 minutes until golden brown.

Transfer the cabbage to a baking sheet with a wire rack. Place in an oven preheated to 180°C for 10 minutes.

In a small saucepan, combine remaining lemon juice, honey, sugar, vinegar, garlic, chili and lemon zest. Place over moderate heat and simmer, stirring, for about 5 minutes. Add starch, mix thoroughly and cook for another 2-3 minutes.

Transfer the cauliflower to a serving platter and pour the thickened glaze over it. Add thyme leaves and stir.

lenyvavsha / depositphotos.com

Ingredients

240 ml milk;
130 g flour;
1 teaspoon dried garlic;
salt - to taste;
ground black pepper - to taste;
1 tablespoon vegetable oil;
1 head of cauliflower;
70 g breadcrumbs;
100–150 g hot sauce.

Preparation

Mix milk, flour, garlic, salt, pepper and oil. Coat the florets with batter and roll each of them in breadcrumbs.

Place the cabbage in a single layer on a baking sheet lined with foil or parchment. Place in an oven preheated to 230°C for 20–25 minutes.

If desired, 5–10 minutes before cooking, you can brush the inflorescences with hot sauce.

8. Cauliflower fried in egg and sour cream batter

lvssvl1/depositphotos.com

Ingredients

½–1 head of cabbage;
salt - to taste;
1 egg;
3 tablespoons sour cream;
½ teaspoon paprika;
2 tablespoons flour;
vegetable oil - for frying.

Preparation

Boil the inflorescences in boiling salted water for 2-3 minutes. Drain in a colander and rinse with cold water.

Whisk the egg, sour cream, paprika and salt. Add flour and mix thoroughly. Dip the cabbage into the batter.

Heat the oil thoroughly in a saucepan or frying pan. There should be enough of it so that the inflorescences float freely in it. Fry the cabbage in oil in batches, stirring, for about 5 minutes.

Hello, dear hostesses!

Today I will tell you and show you step by step how to cook delicious cauliflower in batter.

It’s hard to tear yourself away from it, it’s very tender, juicy and tasty! 👍

On the Internet, this dish is often praised and presented as a complete replacement for meat.

Well, let me tell you, this is greatly exaggerated. 😊

I can say this with all responsibility, as a passionate meat eater who does not like vegetables.

Battered cauliflower, in my humble opinion, is more reminiscent of white fish in batter.

It is really very close to this taste. And in our meat-loving family, this dish has really caught on and is eaten with great pleasure!

So, how should you cook cauliflower so that even an avid meat eater will like it?

Write down the recipe for cauliflower in batter in a frying pan.

Cauliflower – 500 gr
Flour - 130 gr
Water – 240 ml
Salt - 1/2 tsp
Garlic - 1-2 cloves
Pepper - to taste
Paprika - to taste

Let's cook! 😉

Wash the cabbage. Let's cut off the stalk from below, which blocks our access to the branches.

And now we take it and separate the cabbage into inflorescences with our hands. You should get umbrellas like this.

Whether large or small is a matter of taste. If you want pieces that you can immediately throw into your mouth whole, then break off smaller ones.

If you like it to have something to bite on, then leave it larger.

I do both large and small. Here is my half a kilo of disassembled cabbage, already prepared.

Put water on the fire and salt it.

When the water boils, throw all the cabbage into the pan.

Immediately after adding cold cabbage, the water temperature will drop slightly.

We will need to wait until the water boils again and from the moment of boiling, with active boiling, cook the cabbage for no more than 2 minutes.

We need the cabbage not to overcook and to keep its shape well.

So, cook for 2 minutes and completely drain all the water. Set our cabbage aside for now and start preparing the batter.

The batter will be the simplest: flour + water and some spices.

Some people put an egg, but in fact, it is not necessary here.

Sift flour into a bowl.

The dough will turn out like thick sour cream. That is, it will be fluid, but thick enough to stick well to the cabbage.

Add salt to the batter and pepper to taste. Other spices are at your discretion and preference.

I recommend crushing a couple of cloves of garlic into the batter!

It will give an amazing aroma, and the batter itself will be tastier thanks to it. Ready.

Pour a sufficient amount of sunflower oil into the frying pan and heat it well.

While the frying pan with oil is heating up, I immediately prepare a tool - silicone kitchen tongs.

If you don’t already have one of these, I advise you to buy it; it’s a very useful and easy-to-use thing.

With their help, my hands will remain clean.

And I also prepare the dishes in advance in which I will take the cabbage out.

I put paper towels at the bottom so that all the excess oil goes into them.

So, take the cabbage and dip it in the batter. Good from all sides.

And these are the pieces we send to the frying pan.

In fact, dipping them alone takes too long.

Therefore, I pour the cabbage in portions into a bowl with batter, roll it well there and then take it out with tongs and place it in the frying pan.

I don’t recommend placing the pieces very close to each other, because they will definitely fry together and it will be more difficult to turn them over.

Fry over medium heat, do not make it too high. The batter cooks very quickly, so it can burn over high heat.

In addition, on high heat, the oil splashes terribly, and we don’t need that.

So, first fry on one side, then turn over and fry on the other. There is no need to close the lid.

Even though my frying pan is quite large, I couldn’t fit all the cabbage in one go.

I had to fry it in two batches.

The batter turns out very crispy at first, but then, when the finished cabbage sits for a while, it becomes soft and fluffy.

The cabbage turned out great as always. Fragrant, delicious!

The same story happens to it as with pancakes; while you’re frying it, the family will take half of it and eat it. 😄

Well, the oil goes into the napkin and you can safely serve the finished cabbage on the table.

Consolidation! It’s really hard to stop and such a bowl gets eaten very quickly.

Bon appetit to you too! Cook with pleasure and come to our hospitable blog again. 😘

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