Breaded Fried Cauliflower – Smažený květák

Breaded fried cauliflower is tender cauliflower florets coated in breadcrumbs and fried until golden and crispy. It’s a popular vegetarian dish, typically served with boiled potatoes and tartar sauce.

TIPS

• Optionally this cauliflower can be breaded the same way as Schnitzel
• I use my own Breadcrumbs for this recipe.

Homemade breadcrumbs: https://czechcookbook.com/easy-to-make-breadcrumbs-strouhanka/
Crushed potatoes: https://czechcookbook.com/crushed-potatoes/
Tartar Sauce: https://czechcookbook.com/tartar-sauce-czech-style-tatarska-omacka/
Placek: https://czechcookbook.com/how-to-use-leftover-breading-placek/

Serves: 4
Total Time: 2 hours 15 minutes
(with deep fryer less time)

Ingredients:

Fried Cauliflower
1 medium cauliflower
Water
½ tsp salt (first phase)
Salt for florets (second phase)
1 egg
1 cup (240 ml) milk
Pinch of salt for batter (third phase)
¾ cup (105 g) all purpose flour
2 cups (280 g) breadcrumbs
Oil (for frying)
Garnish
Chives, parsley or green onions
(optional garnish for side of potatoes)

Directions:

• Wash the head of cauliflower and cut off any leaves and long center. Keep the head whole.
• Put into a large pot filled with warm water and add ½ tsp of salt.
• Partially covered, bring to boil. Boil on gentle boil for 15 minutes.
• Drain the water out and let the cauliflower cool off.
• Cut the cauliflower into individual florets.
• Picking up each floret in your hands, sprinkle salt all over it, and then set aside.
• Making the batter: Put 1 egg into a medium sized bowl and whisk, add
  1 cup milk, a pinch of salt and ¾ cup all purpose flour. Whisk again to mix
  everything together into a smooth batter.
• Put 2 cups of breadcrumbs into a breading tray or deep dish.
• Place one floret at a time into the batter and with the help of a fork,
  cover the floret.
• Pick up the floret with your fork and allow excess batter to drip back
  into the bowl.
• Place into breadcrumbs and coat it well, pressing gently with your hands.
• Shake off any excess breadcrumbs and set aside.
• Repeat with all remaining florets.
• Prepare a pot with paper towels placed inside to soak up any excess oil.
• To fry the florets, you have three options:
  If Cooking with Deep Fryer Method
• Fry at 350 °F (180 °C) for a total of 2 ½ minutes.
  If Cooking with Small Pot of Oil Method
• Using an inch (2,5 cm) or more of oil, fry on high heat until golden brown
  and crispy. Fry for about 3 – 4 minutes. Turn the florets over as needed to
  fry evenly.
  If Cooking with Frying Pan Method
• Using about ⅓ inch (8 mm) of oil, fry each floret on high heat until golden brown and crispy. Turn the florets on all sides to fry evenly.
• After frying, transfer each floret into the pot with the paper towels.
• Serve paired with potatoes of your choice and Tartar Sauce. Optionally garnish potatoes with either chopped chives, parsley or green onions.