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Prep time
15 minutes
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Cook time
30 minutes
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Serves
6 people
Author Notes
Deep fried cauliflower used to be one of my favorite childhood meals and I still love it to this day. Personally, I’m a real meat lover, but from time to time I feel like it’s time to prepare a meatless lunch or dinner. When such a day comes, fried cauliflower often wins 🙂 —cookwewill
Ingredients
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1-2
cauliflower heads
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2 pounds
potatoes
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3-4
eggs
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3 ounces
butter
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1 cup
flour
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1 cup
breadcrumbs
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tartar sauce
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salt and pepper
Directions
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Wash and clean the cauliflower. Remove green leaves. Cut through the stem/root to release the individual florets. Divide them further into smaller pieces, based on how large chunks you prefer.
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Boil the cauliflower in properly salted water for 10-15 minutes. Do not overcook!
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Dice the potatoes and boil them in salted water until soft and tender.
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Once the cauliflower pieces are soft enough for a fork to slide in, drain them and let cool.
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Prepare the breading ingredients. Season and beat 3-4 eggs. Prepare flour and plain breadcrumbs. Bread the cauliflower pieces now. Start with flour, then the egg and finish it up with the breadcrumbs.
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Heat up frying oil in a pan on medium high heat. Use enough oil so that the largest cauliflower pieces are at least half way submerged in oil.
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Flip a few times to make sure all the cauliflower pieces are evenly fried from all sides. Fry until golden brown.
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Once the potatoes are soft, drain them and drop in the butter while they are still hot. Let the butter melt, then cover the pot with a lit and give it a proper toss. This way, the butter will coat the potatoes nicely and they will become creamier.
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Serve with tartar sauce and a bit of chopped parsley for garnish. Enjoy!
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