Cauliflower in Batter

Cauliflower in batter is a simple and tasty dish, a recipe that turns an often underestimated vegetable into a true crispy delight. And here’s how to give an Italian touch to this preparation.

Ingredients

• 1 medium cauliflower
• 150 g of flour
• 200 ml of cold sparkling water
• 2 eggs
• Salt to taste
• Pepper to taste
• Extra virgin olive oil (for an Italian variant) or frying oil
• (Optional) A pinch of nutmeg or aromatic herbs like thyme or rosemary

Preparation

1. Clean the cauliflower by removing the leaves and cutting it into medium-sized florets, then wash it under running water.
2. Bring a pot of salted water to a boil and blanch the cauliflower florets for about 3-5 minutes, until they are slightly softened but still crunchy. Drain and let them cool.
3. In a bowl, sift the flour and add a little salt and pepper. Break the eggs separating the yolks from the whites and add the yolks to the flour.
4. Gradually add the sparkling water to the mixture, stirring with a whisk until you get a smooth and lump-free batter.
5. Beat the egg whites until stiff and gently fold them into the mixture to lighten the batter.
6. (Optional) Add a pinch of nutmeg or chopped aromatic herbs for a special touch.
7. Heat plenty of extra virgin olive oil in a pan or use frying oil if you prefer a more traditional cooking method.
8. Dip the cauliflower florets in the batter, making sure they are well covered.
9. Fry the battered florets in hot oil until they become golden and crispy.
10. Remove the florets from the oil and place them on paper towels to remove the excess oil.
11. Serve hot, optionally accompanied by tartar sauce or a simple sprinkle of salt.

Curiosity

Battered cauliflower can take on different flavors depending on the spices and aromatic herbs you choose to add. Nutmeg gives a delicate and slightly spicy touch, perfect for enhancing the taste of cauliflower without overpowering it. In Italy, especially in the south, it is not uncommon to find fried cauliflower in fry shops or as a side dish in trattorias, perhaps with the addition of a little lemon juice for a touch of freshness.