Cauliflower variation

Name: cauliflower variation
Total time: 25 min
Yield: 4
Ingredients: 1 baking flour great; oil for frying; olive oil for baking; 4 tablespoon flour; 80 milliliters beer; 1 egg; 4 tablespoon Piccalilly; 1 toe garlic; 1 tablespoon curry powder; salt; pepper; 1 little pot tomato sauce

Try this cauliflower variation

Ingredients

Directions

For the fried cauliflower: Cut the cauliflower into 3 parts.
We make skewers from the first part. Pull the florets loose and thread them to the satéprikkers.
Put the pan with oil on the fire and ensure that the oil is 180 degrees Celsius.
Meanwhile, strain the flour into a bowl and add the water.
Beat an egg through it. This is your attachment.
Take the skewers through the batter and put them in the hot oil.
Fry the skewers in 4 minutes until cooked and crispy.
Never fry too much at the same time, because then the temprature in the pan will drop too much.
Remove the skewers from the pan and let them drain on kitchen paper.
Serve immediately with piccalilly.
Cauliflower from the wok: Remove the florets from the second part of the cauliflower.
Cut the clove of garlic into slices.
Heat a dash of olive oil in the wok.
Put the cauliflower florets and the garlic in the woks and make sure that the cauliflower is cooked through constant stirring.
Add the curry powder and season with salt and pepper.
The cauliflower gets too dry. Then add a dash of water.
The cauliflower is cooked when the florets are soft enough.
Cauliflower in tomato sauce:.
Remove the florets from the third part of the cauliflower.
Make large roses small. All roses must be small.
Put the cauliflower with the tomato sauce in a pan and simmer for 10 minutes over medium heat.