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Fried Cauliflower

A dish of boiled cauliflower slices coated in batter and fried until light brown, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Cauliflower

Ingredients

Directions

Prepare the cauliflower

  1. Boil the cauliflower quickly for a few minutes.

  2. Then boil it gently until nearly tender.

  3. Drain it well and cut it into slices.

Fry and serve

  1. Dip the slices in batter.

  2. Fry them until they are a light brown color.

  3. Serve with brown sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cauliflower
Forms the main body of the dish, becoming tender when boiled and then fried.
Batter
Coats the slices and forms a crisp, golden shell when fried.

The step that matters

Fry until light brown. Frying in hot oil browns the batter through the Maillard reaction, so the coating turns golden and crisp. Frying too briefly leaves it pale and soft, while frying too long can scorch it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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