- Eggplant rolls with tomato,garlic and herbs
- Fried zucchini with mayo-dill sauce and tomato
- Fried cauliflower
- Delicious braised cabbage with raisins
- Potato, zucchini, red bell pepper, with bacon and herbs baked in a pot.
- Vegan spicy sautéed mushrooms in 10 minutes.
- Vegan spicy red cabbage
- Roasted eggplant stuffed with meat and herbs
You know that I love cauliflower, I had the whole day dedicated to cauliflower in my ***good food*** section on Helen’s Cooking Facebook fan page. Cauliflower is very nutritious, easy to work with and Surprise! Surprise! It’s delicious. This is a signature recipe of my Mom, she cooks cauliflower this way very often. When I was a kid and had a special diet , she told me that it tastes just like fried mushrooms (which I Loved but weren’t allowed to eat). Since that successful introduction by my Mom I love the cauliflower and especially this one (fried).
For 4 servings you’ll need;
1 cauliflower head
½ cup of water
1 tablespoon of salt
1 tablespoon of fresh ground black pepper
2 tablespoons of flour
5 tablespoons of cooking oil.
Take your cauliflower, cut the leaves , wash it and put aside. Set a saucepan with water (that will be able to fit in your cauliflower) on medium gas and as soon as the water will start boiling put your cauliflower in it for 5-7 minutes. Your cauliflower should be soft, but a little bit crunchy.
***Tip from Helen*** Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, had no significant effect on the compounds ***Tip from Helen***
Drain the water and let the cauliflower cool off. After it cooled off cut the cauliflower into flowerets (if they are big you can cut them in halves). Take an egg, beat it up with water and add the flower. Season the cauliflower, add salt and pepper to the egg-water-flour mix.
Set a frying pan on medium gas, add cooking oil; coat the cauliflower in egg-water-flower mix and fry on each side until golden brown.
Your cauliflower is ready, it’s good warn and when it’s cold from the fridge, it’s good with dips.