delicious cabbage in batter Cauliflower is a fountain of usefulsubstances. It contains a large amount of protein, mineral salts and vitamins. This sort of cabbage is appreciated for its taste and dietary qualities. Many people are surprised by the name of cauliflower, because it is creamy in color, not in other colors. What color is it then, if it is monophonic? And the whole point is that it consists of inflorescences used for food. Cut this vegetable from the bed before it dissolves, otherwise it will lose its taste and plunge. Dishes from this vegetable are quite diverse. And it is prepared salads, soups, pies are very tasty with it, also this product is baked in the oven and fried in different ways. Many housewives fry cauliflower in batter. Preparation in batter leaves a large number of nutrients, and therefore this dish is quite suitable for children. And you can serve it with sour cream or cream, sprinkled with grated cheese. Mostly, the edible part of this vegetable is inflorescence, rarely leaflets. The vegetable is considered fresh and quality if it has a heavy and dense head, which is framed by green leaves. This vegetable can be bought at any time of the year, and cook many dishes from it.

General methods and principles of preparation of cauliflower in batter

Many housewives know what a claret is and what's in itenters. Usually it is flour, eggs, salt and breadcrumbs. There are also those who are not limited to this set of ingredients, but the general principles of preparation of this dish are unchanged and are based on 4 main stages:

  • infusion of inflorescences;
  • cooking batter;
  • croaking in batter;
  • fry pieces of cabbage on vegetable oil.

It is very important to properly prepare inflorescences for cooking and not to digest them. recipes of cabbage in batter

Preparation of products for preparation of cauliflower in batter

Before you cook this vegetable in batter,it is necessary to disassemble it into separate pieces, each of which must be cleaned of dark spots and washed in water, it is desirable to cut thick shoots in half. Then boil the inflorescence in salted water. In order to preserve the taste and aroma in the vegetable, it must be boiled in a small amount of water for 10-15 minutes, depending on the size of the pieces. Willingness of the vegetable should be checked with a fork: if it easily enters the pulp, the vegetable is ready. It is necessary to remove the finished product from the fire immediately. In order to cook the dairy, you will need fresh chicken eggs and flour. If desired, mayonnaise, sour cream, herbs, spices and even beer can be added to the claret. Basically every housewife has her own recipe for cooking this dish.

Recipes for cooking cauliflower in batter

Preparation of classic cauliflower inbatter The recipe of this dish is the simplest and at the same time the most loved and sought-after. A golden crust that covers the tender pulp of cabbage gives this dish not only an excellent taste, but also gives it an attractive, beautiful and appetizing look. To prepare this dish you need:

  • 1 kg of cauliflower;
  • 4 eggs;
  • 3 tbsp. l. flour;
  • vegetable oil;
  • salt and pepper to taste;
  • pinch of dry greens;
  • a handful of grated cheese.


  • Vegetables should be divided into separate inflorescences, washing each in water and clearing of dirt. Pieces should not turn out too big.
  • Water should be boiled, podsolit and lower in her inflorescence. Cook cabbage until ready (minutes 12), while not allowing the boiling. You can also boil this vegetable for a couple.
  • While the inflorescences are being cooked, you can cook the dessert. To do this, you need to beat the eggs with salt and greens and gradually pour in the flour, stirring constantly. The clay should be thick.
  • Boiled inflorescences should be thrown in a colander andwait until they are dry and cool down a little. Then you need to roll each piece in batter and fry in vegetable oil from all sides until golden crust is formed. Ready cabbage put on a plate and sprinkle with grated cheese.
  • Cauliflower in batter, deep-friedTo prepare this dish you will need strongly carbonated mineral water. If the fryer is not available, then it can be replaced with a deep thick-walled frying pan or pan. For this, the dish must be taken:

    • 1 cabbage;
    • vegetable oil;
    • 1 tsp. Sahara;
    • fragrant ground pepper;
    • salt;
    • 2 eggs;
    • 400 gr. flour;
    • 500 ml of mineral water;
    • 2 tbsp. l. olive oil.


  • Vegetables need to be divided into inflorescences and washed. Water should be boiled and put in pieces. Boil them for 5-10 minutes and recline in a colander.
  • For the batter, the proteins must be separated from the yolks. Mix the yolks with sugar, olive oil, flour, mineral water, salt and pepper. Stir all the ingredients so that there are no lumps.
  • Proteins should be beaten until a thick foam is formed and in portions they are introduced into the yolk mass, gently stirring.
  • In a fryer or deep frying pan it is necessaryheat up a large amount of vegetable oil. Next, each inflorescence should be pinched with a fork and abundantly dipped in batter, and then immediately sent to boiling oil. Pieces must be immersed in oil at least two thirds. When frying cabbage, it needs to be turned over.
  • You can serve cabbage as an independent dish with tomato, garlic or mushroom sauce as a hot garnish. tasty cauliflower in batter Pieces of cauliflower in cheese-beer batterThis claret is prepared very easily, and the cabbage in it turns out to be quite juicy and tasty, reminiscent of mushrooms. Beer for this dish is better to take non-alcoholic or low-alcohol. By the way, this claret is suitable not only for cauliflower, but also for other products such as crab sticks, fish, meat and others. To prepare this dish you will need:

    • 2 eggs;
    • 600 gr. cauliflower;
    • 60 gr. hard cheese;
    • 5 tbsp. l. flour;
    • 2 tbsp. l. vegetable oil;
    • 100 ml of beer;
    • salt, seasoning to taste.


  • Cabbage must be divided into inflorescences, boiled in salted water or steamed. Grate the cheese on a fine grater.
  • Eggs mixed with vegetable oil, whip andpour beer into this mass. Mix everything, season with salt and season with spices. Then you need to pour the flour and knead it to the consistency of a thick batter. Add the grated cheese to the resulting mass. Mix everything again so that there are no lumps.
  • In the deep fryer or in a deep frying pan pour inmore vegetable oil, good heat. Slices of cabbage roll in batter and send roast. Fry until golden brown and serve hot.
  • Preparation of cauliflower in batter from Yulia Vysotskaya To prepare this dish you will need:

    • 1 egg;
    • 1 head of cauliflower;
    • 3 tbsp. l. flour;
    • 1 handful of finely chopped cilantro;
    • 100 ml of ice-cold sparkling mineral water;
    • 2 tbsp. l. olive oil;
    • 2 tbsp. l. Narsharab sauce;
    • 1 tsp. curry;
    • ¼ tsp. red hot pepper;
    • ½ tsp. sweet peppers;
    • ½ tsp. salt.


  • Vegetables should be disassembled into small inflorescences and boiled in salted water for 2 minutes. Then drain the water.
  • Mix the paprika, curry, red hot pepper and egg and lightly beat up.
  • In the mixture obtained, pour in mineral water, add flour with cilantro and beat again.
  • Cabbage is good to roll in batter, so that it is all covered with it.
  • In a deep saucepan, heat a little oliveoil and fry the vegetable to light golden color, and then lay out with a noise on a paper towel to leave excess fat. Serve ready cabbage, from the top watering her Narsharab.
  • Prepare cauliflower in batter and dressing To prepare you will need:

    • 500 g cauliflower

    For batter:

    • 3 eggs;
    • 3 tbsp. l. flour;
    • 3 tbsp. l. water;
    • vegetable oil;
    • salt.

    For refueling:

    • 2 eggs;
    • 0.5 red bell pepper;
    • 1 tablespoon melted butter;
    • a bunch of dill;
    • salt, pepper to taste.


  • Inflorescences need to be lowered into boiling salted water and cook for 5-7 minutes. Cabbage should not be boiled. Then it must be removed from the water and cooled.
  • Dill chopped. Bulgarian peppers cut into small cubes. On a hot frying pan you need to put melted butter, chopped sweet pepper and a little greens and cook for 5 minutes over medium heat. Eggs boil hard, cool, clean and grind. To the finished pepper add crushed herbs with egg and mix well.
  • For cooking batter, eggs must be broken andbeat whisk. Then add flour, salt and water and mix well to make the dough come out, like pancakes. Pieces of cabbage dipped in batter and fry in vegetable oil.
  • Inflorescence of cabbage in batter fried until goldencrust about 3 minutes. As necessary, turn cabbage so that it is fried evenly. Finished pieces put on a paper towel to remove excess fat.
  • To the prepared dish, add the refueling and mix. Serve in a warm form.
  • Useful advice of experienced cooks

    • To inflorescences retain their color and not becomewatery during cooking, it is necessary to add a little sugar to the boiling water before laying the vegetable. It is also better to boil cabbage in mineral water.
    • Spreading the prepared roasted cabbage on a dish, it's best to use flat dishes, covered with a paper napkin or a towel, which will absorb excess fat.
    • Those who are on a diet, while preparing thisdishes must be made only on egg whites, without yolks, it is better not to fry the inflorescence, but to bake in the oven in the grill mode for about 15 minutes at a temperature of 230 ° C.