A crunchy and golden cauliflower to accompany your meal or become an excellent solution for a snack, without wheat or frying.
A crunchy and golden cauliflower to accompany your meal or become an excellent solution for a snack, without wheat or frying.
Recipe for 4 people.
Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free, Vegetarian
Preparation: 00:40
Intermission: 00:20
TOOLS
1 cutting board(s), 1 frying pan(es), 1 steam rack(s) (or colander), 2 bowls (or soup plates), 1 baking tray(s) (or more)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Cauliflower ingredients
– 1 unit of fresh cauliflower
– salt to taste
Milanese ingredients (without wheat)
– 2 units of eggs, diluted in a little filtered water
– salt to taste
– pepper to taste (optional) w
– 1/2 teaspoon(s) of paprika w
– 1 cup(s) cassava flour or enough for breading. (or biju cassava flour)
– oil to taste
PREPARATION:
- Preheat the oven to 220o C.
- Separate the ingredients and utensils for the recipe.
PREPARATION:
To cook the cauliflower, choose whether to cook it in water or steam, see below:
A) Cauliflower – Cooking in water:
- Place a pan with water on the heat to cook the cauliflower.
- Remove the leaves and stem from the base of the cauliflower and separate it into florets.
- Wash it well under running water and cook it.
- 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.
- Drain the cauliflower and let it cool.
B) Steamed cauliflower:
- Steaming – this method is the best way to preserve the nutrients of vegetables – as soon as the water boils, insert a colander into the pan – 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 the cooking (al dente) by piercing it with a fork.
- Remove the colander with the cauliflower from the pan.
- Let it cool.
Cauliflower – Breading and baking:
- Preheat the oven to 220°C.
- While the cauliflower cools, separate 2 bowls or deep plates.
- First, beat the egg with a little water (optional) and season with salt.
- In the other place the cassava flour mixed with the paprika.
- First dip the florets in the beaten egg(s) and drain well to remove any excess.
- Subsequently, pass them in cassava flour mixed with paprika and press well so that they are completely breaded.
- Arrange the florets on a lightly greased baking tray and drizzle the oil in a zigzag pattern over each one.
- 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:
- Serve to breaded cauliflower without wheat and without frying accompanying your main course or as a snack.
c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
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.
