Bread and fry almost any meat or vegetable and you will have yourself a delightful side dish.These little crispy breaded cauliflowers are a recipe of the beautiful kitchen of Dr. Ola, and truly deserve the title of extra-crispy coating enveloping a silky smooth interior.
The beautiful idea of this recipe is that you can add whatever spice you fancy to the batter (such as chili or curry or paprika, among others), but it is already perfection consumed plainly.
Also, I sometimes use cornmeal and semolina interchangeably, but the cornmeal in this instance would provide you with an even bigger crunch.
1/2 cup cornmeal or semolina
3/4 cup flour
1/2 cup milk
1 1/2 cups bread crumbs
salt & pepper according to taste (or use your favourite spices)
oil for deep frying
Cut the cauliflower into small fllorettes.
Boil or steam the florettes in boiling water for no more than 5 minutes .
Drain the cauliflower and allow to cool and dry.
Mix the cornmeal (or semolina), flour, milk , eggs, salt and pepper very well till you have a smooth and thick batter.
Coat you cauliflower with this batter then coat it with breadcrumbs.
Deep-fry the breaded cauliflower in medium-high heat oil until it takes a golden brown hue.
Serve with a side of ketchup and/or dipping mayonnaise while still warm.