Friday, February 3, 2012
There are certain recipes that you make that automatically make someone jump into your brain.
You know what I’m talking about. Whenever I make a Devil Dog cake my Pa instantly springs into my mind. When I see Lorna Doone cookies, I see my Papa and Nana having tea at their little kitchen table by the window. When I make breaded cauliflower….I see my Mom standing over a pan of hot oil frying these cauliflower pieces.
Now let give you an example of how good these are. My children, who would not normally touch a piece of cauliflower with a 100 foot pole (yeah a 10 foot pole would not be long enough) eat this. My pickiest eater Evan eats these. Jesse loves them.
I know you can usually bread and fry most stuff and get people to eat it, but cauliflower is one of those veggies with a lot of haters.
This recipe makes lovers out of the haters….trust me on this one.
recipe from Lisa@ The Cutting Edge of Ordinary
1 large head cauliflower
Vegetable oil for frying.
Break the head of cauliflower up into flowerets. Place in a large pot and fill with about 2 inches of water. Cover and heat until boiling. As soon as the water boils, turn off the heat. Let the sit for 5 minutes and then check with a sharp knife. The knife should slide in, but with some resistance. You don’t want mushy cauliflower. If it’s not cooked enough, place the lid back on and check again in 5 minutes intervals. Mine were done in about 15 minutes. Drain the water and place cooked cauliflower in the fridge for an hour or so.
Place the seasoned breadcrumbs in a bowl. Mix the eggs in another bowl. Dip each piece of cauliflower in egg, then in the breadcrumbs. Place back in the fridge until you are ready to fry.
Heat about an inch of vegetable oil in frying pan. Fry the cauliflower until golden on all sides. You will have to turn them a few times while they are frying. Place on a paper towel lined plate to cool. You can re-heat these by placing them in a 400 degree oven for about 10 - 15 minutes. Don't nuke them...not good eats.