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Cauliflower in egg cheese batter. Video recipe
Cauliflower in egg and cheese sauce is an appetizing dish with an amazing combination of flavors. The benefits and tenderness of the vegetable are perfectly complemented by the satiety and viscous texture of the delicious gravy, turning the dish into a real delicacy.
Cauliflower in egg cheese batter
Boiled cauliflower in cheese and egg sauce
Ingredients: – 700 g of fresh cauliflower; – 100 g of hard cheese; – 1 chicken yolk; – 1 tbsp. l. flour; – 100 ml of vegetable broth and milk; – 1 tbsp. l. butter; – 70 g bread crumbs; – 1 tsp salt.
Cauliflower can be cooked in a steamer or multicooker by setting the appropriate cooking mode
Pour 1L of water into a small saucepan or saucepan, place over high heat, salt and bring to a boil. Wash the cauliflower thoroughly, divide the cabbage into small florets and dip them into the bubbling liquid. Cook the vegetable until tender, about 10-15 minutes. It should be fully prepared but still firm. Pour the contents of the pot into a colander. Shake it lightly to avoid excess water and transfer the boiled cabbage to a dish.
Melt the butter in a frying pan, add the flour and fry it until light brown, stirring with a wooden spatula or spoon. Without stopping stirring, gradually pour in the broth, then milk, add grated cheese and simmer the sauce for 10 minutes over low heat. Once it is smooth, gently pour in the egg yolk and remove from the stove.
Cut the cauliflower into smaller pieces, mix them with the dry skillet bread crumbs and pour over the cheese and egg sauce as shown.
Fried Cauliflower with Egg Cheese Sauce
Ingredients: – 800 g of cauliflower; – 3 chicken eggs; – 2 cloves of garlic; – 2 tbsp. flour; – 1 tsp soda; – 0,5 tbsp. water; – salt; – vegetable oil;
For the sauce: – 1 egg; – 100 g of hard cheese; – 1,5 tbsp. 20% cream; – a pinch of ground black pepper; – 0,5 tsp salt.
Cauliflower in batter will be more elastic if rinsed under cold running water after boiling.
Prepare the cauliflower, divide into medium-sized florets and boil until half cooked in 5-7 minutes in salted water. Make a batter, for which beat eggs, throw crushed garlic to them, 0,5 tsp. salt and soda. Stir everything with a whisk, dilute with water and thicken with flour. Refrigerate semi-liquid dough for 10 minutes. Heat the vegetable oil in a frying pan and fry the cabbage for 3-4 minutes on each side, dipping the pieces into the batter.
Build a water bath and heat the egg whipped cream on it. In no case do not allow the mixture to boil, otherwise the protein will curdle. Pepper and salt it, stir in the grated cheese, bring until smooth and set aside. Serve the cauliflower and egg cheese sauce together or separately in a gravy boat.