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breaded cauliflower

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breaded cauliflower

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Tempo de preparo

30 min(s)


4 servings


  • Cauliflower | 1 unit(s)
  • Water for cooking | 1 l
  • Salt | 1 tablespoon
  • Wheat flour | 100 g
  • Salt | 1/2 teaspoon
  • Black pepper |  to taste
  • Beer (or tonic water) | 200 ml
  • Oil for frying | 1/2 l


  1. Start by chopping the cauliflower into florets. They should be the size of a bite or two at most.
  2. In a pan, heat the water. When it boils, add 1 tablespoon of salt. Add the cauliflower little by little, and let it cook for 3 minutes. Remove the cauliflower with a slotted spoon and immediately place it in a bowl of ice water to stop the cooking. Do this with all the cauliflower. Reserve
  3. In a large bowl, add the flour, salt and pepper. Mix
  4. Add the beer (or tonic water) little by little, stirring with a whisk so that no lumps form.
  5. When the dough is homogeneous, pass the cauliflower florets in the dough and then fry in hot oil. Serve hot, with sauce or as a filling for tacos and sandwiches.

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