Roman-Style Cauliflower

Ingredients

• 1 Cauliflower (One cauliflower, cleaned and separated into florets.)
• Water (For cooking the cauliflower; quantity not specified.)
• Salt (Quantity not specified; added to the boiling water.)
• Flour (Quantity not specified; for coating.)
• 1 Egg (For coating; the transcript mentions one egg.)
• Sunflower oil (Quantity not specified; for frying.)

Steps

1. 1

   Clean the cauliflower and separate it into florets. Discard the leaves if you like; in the video, they are saved for the chickens.

2. 2

   Place the florets in a colander and wash them thoroughly to remove any dirt or insects.

3. 3

   Bring a pot of water to a boil. Once boiling, add the cauliflower and salt.

4. 4

   Cook the cauliflower for approximately 15–20 minutes, testing it with a fork to make sure it is cooked through.

5. 5

   Coat the cooked florets in flour, then dip them in beaten egg.

6. 6

   Fry the coated florets in sunflower oil.

7. 7

   Remove them and place them on a plate lined with paper towels to drain off excess oil.

8. 8

   Serve the cauliflower and give it a taste; the cook suggests enjoying it with a glass of wine.

Notes

Exact quantities are not given for the cauliflower, flour, salt, or oil; the frying time and heat level are also unspecified. The transcript mentions one egg and a cooking time of 15–20 minutes.

Nutrition per serving

• side dish
• vegetarian
• fried
• dairy-free
• Spanish cuisine