Vegetable Food

Roast Cauliflower

How to make Roast Cauliflower Recipe? Illustrated explanation of the Cauliflower Roast Recipe in the notebook of 12,591 people and photos of those who try it are here. Author: Canan Gunduz

Ingredients for Roast Cauliflower Recipe

  • Cauliflower
  • Milk
  • Fame
  • Salt
  • Egg
  • Liquid oil
  • boiled water
  • Half a lemon

Roast Cauliflower Recipe

Cut and wash the cauliflower from the leaves. Let them sit in vinegar water for a while so that if there is anything between them, they will be cleaned.

Drain the cauliflower and wash it under running water. Boil water in a saucepan. Squeeze some salt and half a lemon into the boiling water.

Put the washed cauliflower in boiling water and boil it. If the tips of your fork sink halfway, that is, if it sinks easily, drain the cauliflower (don’t wash it again with cold water, just strain it) and let them cool in a corner. If you boil it too much, they will fall apart and you can’t dip it in the sauce, but if it is boiled a little, it will be hard. It will be the middle of the two. I adjust it according to the sinking of the fork. If it sinks easily in the middle, it’s okay.

On the other side, beat 2 eggs and add a little milk and flour. Add pepper with salt.
(Don’t add too much, don’t forget we will salt the cauliflower too) If the salt is less, you can pour it when it’s cooked.

Note: At this stage, you can add red pepper flakes, mint, cumin, etc. if you want, or you can add cheddar cheese because we don’t prefer it, it’s up to preference.

This mixture should have a consistency like whipped cake batter or boza. It should not be too watery so that the cauliflower stays on the sauce. If the sauce is too thick, you can open it with milk.

Now put the cooled cauliflower in the middle of your two palms and press, squeeze, squeeze, so that the remaining juices flow and when it becomes flat, it will be easy to fry. Salt and pepper the flattened cauliflower in the tray.

Note: When it is like a big ball, it does not blush well, when flattened like this, it blushes properly like mucver. This is how I do it, if you want, don’t press it, just fry it normally.

Put oil in the pan and heat it (as much as you see fit) I put 1 tea glass.

Dip the cauliflower back and forth in the sauce (don’t leave it in the sauce, submerge it, turn it upside down, immerse it, press it, and drop it into the oil immediately) and fry it on both sides in hot oil, when you get the desired consistency, take it off the stove.

You can consume it plain or with garlic yogurt.

Enjoy your meal.