Breaded cauliflower without frying, crunchiness with fewer calories

A crunchy and golden cauliflower to accompany your meal or become an excellent solution for a snack.

A crunchy and golden cauliflower to accompany your meal or become an excellent solution for a snack.

Recipe for 2 people.

Classic (no restrictions), Lactose free, Vegetarian

Preparation: 00:40

Intermission: 00:20

TOOLS

1 cutting board(s), 1 pan with strainer or steam holder (steam holder optional), 1 strainer(s), for draining (optional), 2 bowls, 1 baking tray(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Cauliflower ingredients

– 1/2 unit of fresh cauliflower

– Salt to taste

Ingredients for baked Milanese (wheat-free)

– 1 unit of egg diluted in a little filtered water, or enough.

– salt to taste (pinch)

– 1/4 tablespoon(s) of paprika

– 1/2 cup(s) breadcrumbs, or enough for breading. (or panko flour) ^THE

– oil to taste

PREPARATION:

1. Preheat the oven to 220°C.
2. Separate the ingredients and utensils for the recipe.

PREPARATION:

A) Cauliflower – Cooking in water:

1. Place a pan with water on the heat to cook the cauliflower.
2. Remove the leaves and stem from the base of the cauliflower and separate it into florets.
3. Wash it well under running water and cook it.
4. Traditional cooking – when the water boils, add the salt and cauliflower florets and cook for about 5-8 minutes. To check if it is cooked, prick it with a fork, it should be al dente.

B) Steamed cauliflower:

1. Steaming – this method is the best way to preserve the nutrients of the vegetables – as soon as the water boils, fit a colander – the water should not touch the colander. Place the florets in the colander, sprinkle them with a little salt and cover so that the steam cannot escape. Cook for about 8-10 minutes – check for doneness (al dente) by pricking it with a fork.
2. Drain the cauliflower (traditional cooking) or remove the strainer from the pan.
3. Let cool.

Cauliflower – Breading and baking:

1. Preheat the oven to 220°C.
2. While the cauliflower cools, separate 2 bowls or deep plates.
3. First, beat the egg with a little water (optional) and season with salt.
4. In the other place the breadcrumbs or panko, mixed with the paprika.
5. First dip the florets in the beaten egg and drain them well to remove the excess.
6. Then, coat them in breadcrumbs or panko mixed with paprika and press well so that they are evenly coated.
7. Arrange the breaded florets on the lightly greased baking tray and drip the oil onto each one in a zigzag pattern.
8. Place in a preheated oven at 220°C and cook for about 20 minutes or until golden, turning them halfway through cooking.

FINALIZATION AND ASSEMBLY:

1. Serve the breaded cauliflower alongside the main course or as a snack and can be served with a pasta of your choice.

a) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands free of substances of origin or practices associated with animals. Make sure the products contain only milk and/or eggs and no other animal-derived substances.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.