Cauliflower is a relative to the cabbage plant. It is also related to Brussels sprouts, broccoli, collard greens and kale. Cauliflower is a starchy vegetable. Therefore, serving it along side mashed potatoes is not recommended.
This vegetable is low in fat and high in Vitamin C, fiber, folates and water. It is known to contain anti-cancer components, the ability to repair cells in DNA and block cells that produce cancer. It aids in the reduction of prostate cancer and the growth of breast cancer tumors. It is also known to work with your body as an anti-estrogen component.
This vegetable can be fried, steamed, boiled, baked or roasted and, of course, eaten raw. The type of cooking depends on how much anti-cancer compounds are preserved in the cauliflower. Boiling removes more of these compounds than steaming or roasting. Even though the cauliflower is par-boiled most of the nutrients remain in the cauliflower because the florets were not completely cooked before going into the frying pan.
Cauliflower can be found at the many local farmers markets in town when the season is harvesting fresh vegetables. Jackson residents can shop at any of these local grocery stores: Pick’n Save or Wal-mart for all the ingredients needed for this recipe since they always carry this vegetable throughout the year.
- 1 head of cauliflower
- 2-3 eggs
- 1 teaspoon of garlic powder
- ½ teaspoon of onion powder
- ¼ teaspoon of paprika
- A splash of milk
- 2 cups of Italian seasoned bread crumbs
- 2 tablespoons of grated cheese
- Oil for frying
- 1 teaspoon of salt
- Break cauliflower into small floret pieces.
- Rinse cauliflower under cold water.
- Set florets aside on paper towels.
- In a frying pan add salt and about ½ an inch of water.
- Bring water and salt to a boil.
- Once the water boils add the cauliflower florets.
- Cook the cauliflower for 8 – 10 minutes or until the florets become tender.
- Remove cauliflower from salted water and place on paper towels and allow towels to soak up access water.
- Leave florets on towels until they cool completely.
- Empty the water from the frying pan and wash the pan out.
- Return frying pan to stove and add ½ an inch of oil.
- Allow oil to get hot.
- In a small mixing bowl add the eggs, milk and spices together.
- Using a whisk, blend the egg mixture well.
- In another shallow bowl add the bread crumbs and grated cheese.
- Mix together so the cheese is spread throughout the bread crumbs.
- By now the cauliflower florets are cool enough to work with again.
- Dip each floret in the egg mixture.
- Now roll the egg coated floret in the bread crumb dish.
- Once the florets are coated place them in the hot oil.
- Fry the florets until golden brown.
- After the cauliflower florets are golden brown on both sides remove them from the hot oil.
- Place cooked cauliflower on clean and dry paper towels to drain off the excess oil.
- After the fried cauliflower has cooled for a few minutes, the coating should be well fixed and the florets can be transferred to a serving platter.
- Now it is time to serve the fried cauliflower.
- Fried cauliflower is terrific as an afternoon snack.
- Prepare it with some baked chicken and a garden salad one evening.
- Traditionally served with a cheese sauce poured over it. Swiss cheese gives a cream sauce a little tang without being overpowering.
- A delicious tasting appetizer whenever you host a party.
- Have some ranch, onion, vegetable dip around for dipping.
- Try dipping them in salsa or sprinkle with hot sauce for that spicy zing.
Children love eating this vegetable because of the crunch. Don’t tell them what they are eating is healthy for them and be surprised at the amount they actually put away.
© 2013 Beverly Mucha / All Rights Reserved
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