Oven-baked cauliflower in batter

Photo by Mikey Frost on Unsplash

Nutritional value (per 100 g):
Caloric content – 130 kcal
Proteins – 7.3 g
Fat – 5.5 g
Carbohydrates – 13.1 g

Cauliflower – 650 g
Eggs – 3 pcs.
Sour cream 15% – 100 g
Whole wheat flour – 35 g
Whole grain corn flour – 35 g
Salt to taste
Ground black pepper – 1 pinch
Paprika – 1/2 tsp
Garlic (dried) – 1/2 tsp

Cooking a dish:

  1. Disassemble a small head of cauliflower into inflorescences. We cut the largest of them into two or three parts.
  2. Add salt to boiling water and add prepared cabbage. Blanch the inflorescences for about 2-3 minutes. Then take out the cauliflower and let the water drain. It is advisable to additionally dry the cabbage with a towel so that it has as little moisture as possible, then the batter on the cabbage wakes up much better.
  3. To make the batter, send eggs, salt, paprika, black pepper, and dried garlic to a bowl. Add sour cream to this and mix everything well.
  4. Gradually add flour to the resulting mass and mix everything thoroughly so that there are no lumps left. I have used two types of whole-grain flour, but you can use any flour you like.
  5. Dip the cauliflower inflorescences into the batter and put them on a baking sheet, previously covered with baking paper.
  6. Send a baking sheet with cabbage to an oven preheated to 200 degrees for 15-20 minutes. After about 5-7 minutes from the start of cooking, pour the remaining batter over the cabbage in the oven.

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