|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||84%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 8g||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cauliflower is a winter vegetable that is easy to prepare as a light tapa or side dish. Called coliform in Spanish, this vegetable is commonly available in supermarkets and produce markets throughout the world. Spaniards like to fry all sorts of food, and cauliflower is no exception.
Although some cooks prefer to prepare a thick breading or crust, this recipe makes a much lighter cauliflower. No heavy breading that is dripping in oil...just a quick dip in beaten egg and (optionally) a dusting of flour before popping the cauliflower into the frying pan to brown on all sides. To remove any excess oil, drain the cauliflower on a paper towel. Then, serve with garlicky aioli sauce, or another Spanish sauce for dipping. It is a delicious way to get in on all the health benefits of cauliflower while experimenting with Spanish cuisine.
Gather the ingredients.
Rinse cauliflower head under cold water to remove dirt. Cut the cauliflower florets from the center, leaving short stalks. Discard the heart at the center.
Beat the eggs in a small mixing bowl. Pour a half-inch or so of oil into a large frying pan and heat on medium. Test if the oil is hot enough to fry by adding a small cube of bread to oil. If it browns in one minute, oil is the right temperature (355 F).
Dip the florets into the beaten egg and immediately place in hot oil. Brown florets on all sides. Remove florets and drain on paper towels. Serve with aioli or other sauce for dipping.