Fried Cauliflower Bilingani La Kukaanga Food

FRIED CAULIFLOWER --(BILINGANI LA KUKAANGA)

Steps:

• Put oil into a frying pan.
• Fry onions.
• When onions are brown, add all the ingredients except water.
• Fry for 2 to 3 minutes.
• Add water.
• Cover and cook till tender and all the stock is dry.
• Serve hot as a vegetable dish.

FRIED CAULIFLOWER

Steps:

• Wash flowerets, drain and dry completely on papertowel.
• Make a batter of egg, flour, baking powder, salt, pepper, and enough milk to make a batter of medium consistency.
• Dip flowerets into batter, roll in breadcrumbs, and fry in heated /hot oil until golden.
• Drain on paper towels.
• Serve hot, with Ranch dressing or melted cheese for dipping if desired.

FRIED CAULIFLOWER

Steps:

• Cut up head of cauliflower into bite size chunks.
• Break eggs into small bowl and mix with small amount of water.
• In another bowl mix cornmeal and salt.
• Heat oil to medium heat.
• Place a few pieces of cauliflower in egg mix and drip off excess.
• Place egg dipped cauliflower into cornmeal.
• Shake off excess cornmeal.
• Place breaded cauliflower into hot oil.
• Fry until light golden brown.
• Enjoy.

FRIED CAULIFLOWER

Steps:

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

FRIED CAULIFLOWER WITH TAHINI & POMEGRANATE MOLASSES

Steps:

• Fill the bottom of a large skillet with about 1/4 inch of oil. Heat over medium-high heat until the oil is shimmering and hot. Add the cauliflower and fry until soft and golden brown in spots, turning as needed, 5 to 6 minutes. Use tongs to transfer the cauliflower to a colander and toss with 1/4 teaspoon salt. Drain for a few minutes.
• Meanwhile, whisk together the tahini, 2 tablespoons water, the garlic and a large pinch of salt. Arrange the drained cauliflower on a plate and drizzle with the tahini-garlic sauce and pomegranate molasses. Sprinkle all over with more salt. Serve at room temperature.

EASIEST BATTER FRIED CAULIFLOWER

Steps:

• 1. Cut the cauliflower into small flowerettes and set a side.
• 2. In a mixing bowl beat the two egg whites till fluffy like foam. While beating add plain flour until the mixture is thickened.
• 3. Once the mixture is a thick paste, add the two ice cubes and keep beating till they melt. At this point, if the mixture is still too thick add another ice cube.
• 4. Add desired amount of chillie flakes and salt to taste.
• 5. Coat the flowerettes well in the mixture. (A little excess mixture on each flowerette won't hurt!).
• 6. Deep fry the coated flowerettes till golden brown. (Make sure the oil is very hot before you throw in the cauliflower).
• 7. Serve with preferred dip.

FRIED CAULIFLOWER WITH TAHINI SAUCE

Steps:

• *** TO PREPARE THE CAULIFLOWER ***.
• Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.
• Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
• Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.
• *** TO PREPARE THE TAHINI SAUCE ***.
• In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.
• Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.
• TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.