Lenten cauliflower dish without eggs - simple and delicious 🥦

Kitchen appliances and utensils: a frying pan with high sides, a pan, kitchen scales and other measuring accessories, several bowls of different sizes, a colander, tongs, a whisk, paper towels.

Ingredients

Step cooking

Prepare batter

1. Sift 200 g of wheat flour, preferably of the highest grade, into a deep container.
   
2. To the flour mixture add 40 g of starch, 3-4 pinches of salt, 10 g of Italian herbs and a little freshly ground black pepper.
   
3. Using a whisk, mix all the dry components.
   
4. We make a small depression in the center of the dry mixture and pour 200 ml of exclusively cold bottled water there.
   
5. Stir the ingredients until a homogeneous, liquidish mass is found that, in its consistency, is similar to a pancake test. We send the cooked batter to the refrigerator for 40 minutes, but preferably for an hour.
   

Prepare the cabbage

1. Wash cauliflower about 1-1.2 kg thoroughly, and then wipe it dry with paper towels. Using a long and sharp knife, we cut out the stump, and then we sort the cabbage into inflorescences.
   
2. We cut large inflorescences in half, since it may be difficult to deep-fry them.
   
3. We send the pot half full with clear water to a high fire. Bring the liquid to a boil, after which we add 20 g of salt to it and mix.
   
4. We lower the inflorescences into boiling water and wait for the liquid to boil again. From the moment of boiling, boil the cabbage over medium heat for another 5-7 minutes.
   
5. We discard the inflorescences in a colander, and then leave it in this form for 3-4 minutes, so that the excess liquid in the glass and the product cools slightly.
   

Prepare the product

1. We put on the stove a pot with a thick bottom or a frying pan with high sides. Pour 1 liter of vegetable oil into the dishes. It is recommended to use olive or refined sunflower oil, which does not have a sharp specific smell.
   
2. As soon as the oil boils, dip the inflorescence in batter and put the product in a container with hot oil.
   
   It is very important that the inflorescences are dry, so if the cabbage is wet, then be sure to wipe it with paper towels and only then lower it into the batter.
3. Fry inflorescences until a ruddy amber shade appears. Approximately frying inflorescences will need 1.5-2 minutes.
   
4. We spread cabbage on paper towels to get rid of excess oil.
   

Serve the dish

1. Finely chop a few branches of green dill with a knife.
   
2. We divide a small tomato into two equal parts, then remove the stem and cut into thin slices.
   
3. On a flat plate, lay out the preferred amount of cooked inflorescences.
   
4. Next to the cabbage we place the sliced ​​tomato slices and lightly salt them.
   
5. Sprinkle the prepared composition with chopped herbs.
   

Video recipe

This video demonstrates the step-by-step cooking of lean cauliflower according to the above recipe.